Mexican cuisine · Vegetable Dishes

Hongos a la Mexicana

Mushrooms seared sharp with onion, tomato and serrano chili, served with epazote and warm tortillas.

Ingredients · for 4 servings

• 600g mushrooms
• 1 white onion
• 3 tomatoes
• 2 green chilies
• 3 garlic cloves
• 1 sprig epazote (or 1/2 bunch cilantro)
• 3 tbsp vegetable oil
• 8 corn tortillas
• Salt, pepper

Instructions

1. Wipe the mushrooms clean with a cloth and cut into thick slices; finely dice the onion, tomatoes and garlic, and slice the green chilies into thin rings.
2. Heat the vegetable oil hard in a wide pan and sear the mushrooms undisturbed for 4 min., until the underside is golden brown and they've stopped releasing liquid.
3. Add the onion, garlic and chilies and cook for another 3 min., until the onion turns translucent and it smells fragrant.
4. Stir in the tomatoes and cook down uncovered over high heat for 5 min., until the liquid has evaporated and the mushrooms are glossy and coated.
5. Roughly chop the epazote, fold it in, and season everything boldly with salt and pepper.
6. Warm the corn tortillas in a dry pan for 20 sec. per side and serve the mushrooms immediately as a taco filling or side dish.