Cocina mexicana
Mexican-style garlic mushrooms
Receta de la cocina Simbiosis. Conoce a los chefs que cocinan con nosotros →
Yield: 4 servings · Prep time: 25 min · Difficulty: Easy
Ingredients
- 500 g mixed mushrooms: oyster mushrooms (Pleurotus ostreatus) and button mushrooms (Agaricus bisporus), sliced and cut into strips
- 2 guajillo chiles, deveined and deseeded, cut into thin rings
- 6 cloves garlic, sliced
- 4 tablespoons olive oil
- 1 tablespoon butter (optional)
- Juice of 1 lemon
- 2 tablespoons chopped parsley or epazote (Dysphania ambrosioides)
- Salt and pepper to taste
Simbiosis products used
- Enhance the dish with rehydrated mushrooms from the dehydrated gourmet collection for more body and aroma (optional)
- A pinch of 8 Mushroom Powder at the end adds umami depth (optional)
Preparation
- Clean the mushrooms with a damp cloth, without washing them under running water, and cut them into strips and slices.
- Heat the oil over medium heat and sauté the garlic slices for just one minute, making sure they don't burn.
- Add the guajillo rings and fry them for 30 to 60 seconds, just until aromatic; if they burn, they will become bitter.
- Turn up the heat, add the mushrooms and sauté for 8 to 10 minutes, until they release their water and start to brown.
- Add the butter, lemon juice, salt, and pepper. Cook for 1 more minute and finish with parsley or epazote.
- Serve hot as an appetizer, on toast, or as a taco filling.
Functional note
Oyster mushrooms (Pleurotus ostreatus) and button mushrooms (Agaricus bisporus) provide vegetable protein, fiber, and β-glucans. They are a light ingredient that contributes to a varied and low-fat diet.
Informational content; not a substitute for medical attention. Simbiosis products are food supplements: they are not medications and do not cure, treat, or prevent diseases.