Receta

Seasonal mushrooms in pitiona mojo with quelites — an homage to Quintonil

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Yield: 4 servings · Time: 35 min · Difficulty: Medium

A tribute to Quintonil's seasonal cuisine, where rain mushrooms and milpa quelites change with each season. This original recipe celebrates that same idea: letting the wild mushroom of the moment—and its accompanying herb—dictate the dish. The pitiona mojo evokes one of Jorge Vallejo's mushroom dishes.

Ingredients

  • 500 g seasonal wild mushrooms: pambazo or porcini (Boletus edulis) and hongo de llano or enchilado (Lactarius deliciosus), or a mix. Alternatively, oyster mushrooms (Pleurotus ostreatus)
  • 2 bunches seasonal quelites (quintoniles, purslane, or pápalo; or Swiss chard / spinach as a substitute)
  • 4 tablespoons olive oil or avocado oil
  • 2 cloves garlic, sliced, and 1 serrano or arbol chile, to taste (optional)
  • For the mojo: 1 small bunch pitiona (Lippia alba), or spearmint with fresh oregano
  • 1/2 cup olive oil, 1 clove garlic, zest and juice of 1 lemon, salt
  • To serve: worm salt or sea salt, blue corn tortillas

Simbiosis Products Used

  • If you can't find seasonal wild mushrooms, use rehydrated porcini or mushrooms from the gourmet dehydrated collection; reserve the rehydration water to enrich the mojo
  • 1 teaspoon 8 Mushroom Powder dissolved in the mojo, for more umami depth (optional)
  • Can't find any of these mushrooms? Contact us through any means: as your trusted supplier, Simbiosis can get you the ingredients you need, even if they're not listed in the store

Preparation

  1. Clean the mushrooms with a damp cloth, without washing them under running water. Slice them thickly: wild mushrooms retain their texture better this way.
  2. Mojo: grind the pitiona with the garlic, olive oil, lemon zest and juice, and salt in a molcajete (or blend) until you get a fragrant sauce. Set aside.
  3. Heat 2 tablespoons of oil over high heat. Sear the mushrooms without moving them for 2 to 3 minutes until golden; then sauté with the sliced garlic and chile for 3 to 4 more minutes, until golden and firm. Season.
  4. In the same pan, with the remaining tablespoon of oil, sauté the quelites for 1 to 2 minutes, just until they wilt.
  5. Serve the mushrooms over the quelites, drizzle with the cold pitiona mojo, and finish with worm salt. Serve with blue corn tortillas.

Functional Note

Seasonal wild mushrooms—such as pambazo or porcini (Boletus edulis) and hongo de llano or enchilado (Lactarius deliciosus)—provide protein, fiber, and antioxidant compounds like phenols and flavonoids. Along with quelites, they contribute to a varied, seasonal, and locally sourced diet.

Informational content; not a substitute for medical attention. Simbiosis products are food supplements: they are not medicines and do not cure, treat, or prevent diseases.

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