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A skillet with sautéed mushrooms, tomatoes, and herbs sits on a wooden surface next to corn tortillas and a colorful woven cloth.

Mexican-Style Mushrooms Recipe

Ingredients

  • 24 oz mushrooms of your choice Baby Bella, Cremini, or White Button (about 500 gr)
  • ½ white onion large
  • 2 garlic cloves large
  • 2 Roma or plum tomatoes large
  • 1 serrano pepper
  • 1 tablespoon olive oil or your preferred oil
  • ½ teaspoon salt plus more to taste
  • 1 small bunch fresh cilantro washed

Utensilios

Instructions

  • Following the cleaning method mentioned above, clean the mushrooms. Decide how to cut them. You can slice them, but I prefer cutting them into ½-¾ inch cubes. They'll shrink when cooked, so this keeps them from getting too tiny. Chop the stems last.
  • Peel and chop the half onion and garlic. Wash and dice the tomatoes. Cut the serrano in half.
  • Heat the oil in the pan over medium-high heat. When ready, add the onion and sauté for 2-3 minutes until it starts to look translucent and soft.
  • Add the garlic to the center of the pan, stirring while it becomes golden and changes color, about 30 seconds, then mix with the onion for another 20-30 seconds.
  • Add the tomatoes, serrano pepper, and salt. Stir to combine. Cook for 3-4 minutes, stirring occasionally, until the tomato softens and reduces.
  • Add the mushrooms. At first it might seem like too many for your pan, but they'll gradually reduce in size.
  • Stir until all ingredients are combined. After 1-2 minutes, you'll see the mushrooms start releasing lots of water, creating a flavorful liquid at the bottom, this is where all the flavor concentrates.
  • Lower to a simmer and cook for about 5 minutes, stirring occasionally, until most of the liquid has reduced and the mushrooms are tender but still juicy.
  • While they're cooking, chop the cilantro. At the end of cooking, add the cilantro, taste and adjust salt, and turn off the heat. Enjoy!
Course: Vegggies
Cuisine: Mexican

Notes

Pro tip for efficient cutting: Hold the mushroom cap firmly between two fingers as you start cutting. This prevents the first slice from sticking to the knife and helps you work faster.