Cocina mexicana
Wild Mushroom Pambazo in Green Sauce
Receta de la cocina Simbiosis. Conoce a los chefs que cocinan con nosotros →
Yield: 4 servings · Time: 50 min · Difficulty: Medium
Ingredients
- 4 pambazo rolls
- 300 g seasonal wild mushrooms, chopped
- 2 medium potatoes, cooked and diced
- 8 tomatillos for the sauce
- 2 guajillo chilies for the dipping sauce
- Fresh cheese, lettuce, cream, and onion for serving
Simbiosis Products Used
- Fresh seasonal mushrooms from The Shrooms Bar & Deli (subject to availability)
Preparation
- Hydrate the guajillo chilies and blend until you get a smooth sauce to dip the bread.
- Sauté the wild mushrooms with the cooked potato until lightly golden; season to taste.
- Open the pambazo roll and dip it in the guajillo sauce on both sides.
- Toast it on a griddle with a little oil until crispy on the outside.
- Fill with the mushroom and potato stew.
- Serve with lettuce, fresh cheese, cream, and onion.
Functional Note
Pambazo is a classic street food snack in Mexican cuisine. Substituting the traditional filling with seasonal wild mushrooms offers a vegetarian version with the same rich flavor, providing fiber and plant-based protein.
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.