Cocina mexicana
Pasilla mushroom mixiotes
Receta de la cocina Simbiosis. Conoce a los chefs que cocinan con nosotros →
Yield: 6 mixiotes · Prep Time: 60 min · Difficulty: Difficult
Ingredients
- 600 g mixed mushrooms: oyster mushrooms (Pleurotus ostreatus) and seasonal wild mushrooms, cut into strips
- 4 pasilla chiles, deveined and deseeded
- 2 guajillo chiles (optional, for color)
- 3 cloves garlic
- 1/4 onion
- 1/4 cup pulque or vegetable broth
- 2 sprigs epazote (Dysphania ambrosioides)
- 1 teaspoon oregano and cumin to taste
- Soaked mixiote leaves (agave skin), or steam-safe parchment paper
- Kitchen twine and salt to taste
Simbiosis Products Used
- Enhance the mixture with rehydrated mushrooms from the gourmet dehydrated collection (optional)
- 1 teaspoon 8-Mushroom Powder in the marinade, for more body (optional)
Preparation
- Roast the pasilla (and guajillo) chiles and soak them in hot water for 10 minutes. Blend them with the garlic, onion, oregano, cumin, pulque, and salt until you get a smooth marinade.
- Clean the mushrooms with a damp cloth, without washing them, and cut them into strips.
- Mix the mushrooms with the marinade until well covered; let stand for 10 minutes to absorb flavor.
- Soak and spread the mixiote leaves into squares. Place a portion of marinated mushrooms and a small epazote leaf in the center.
- Close each leaf to form a small packet and tie it with kitchen twine, with the ends pointing upwards.
- Cook the mixiotes upright in a steamer, covered, for 30 to 40 minutes after it starts to boil. Serve them closed, hot, with tortillas.
Functional Note
Mixiote is a pre-Hispanic steaming technique using agave skin. In this fungivorous version, the mushrooms (Pleurotus ostreatus and wild varieties) provide plant protein, fiber, and β-glucans, contributing to a varied diet with ancient roots.
Informational content; not a substitute for medical care. Simbiosis products are food supplements: they are not medicines and do not cure, treat, or prevent diseases.