Mexican cuisine · Vegetable Dishes

Hongos al Ajillo

Mushrooms fried over high heat in oil with plenty of garlic and toasted guajillo rings, drizzled with lime.

Ingredients · for 4 servings

• 700 g mixed mushrooms (button, oyster)
• 8 cloves garlic
• 3 dried guajillo chiles
• 1 lime
• 1/2 bunch cilantro
• 6 tbsp olive oil
• 1 tsp dried oregano
• Salt, pepper

Instructions

1. Clean the mushrooms with a cloth, halve or quarter larger ones, and keep them roughly the same size so they brown evenly.
2. Seed the guajillo chiles and cut into thin rings with scissors; slice the garlic into thin slices.
3. Warm the olive oil in a wide skillet over medium heat and toast the guajillo rings for 30-40 sec. until fragrant and darker, then remove immediately — any longer and they turn bitter.
4. Fry the garlic slices in the same oil for 2 min. until light golden and remove as well.
5. Turn the heat to high, add the mushrooms in batches, and fry for 6-8 min. without stirring at first, until they release water, the water evaporates, and they take on deep color.
6. Return the garlic, chile rings, and oregano, toss for 1 min., season with salt and pepper, and serve hot from the skillet with lime juice and chopped cilantro.