Cocina mexicana
Sautéed Mexican quelites and mushrooms
Receta de la cocina Simbiosis. Conoce a los chefs que cocinan con nosotros →
Yield: 4 servings · Time: 20 min · Difficulty: Easy
Ingredients
- 300 g oyster mushrooms (Pleurotus ostreatus), sliced
- 2 bunches tender quelites (quintonil, purslane, or pápalo), washed
- 1/2 white onion, thinly sliced
- 2 cloves garlic, minced
- 1 to 2 dried chile de árbol or serrano chiles, to taste
- 2 tablespoons oil
- Salt to taste
- To serve: warm tortillas and lime
Simbiosis Products Used
- 1 teaspoon 8 Mushroom Powder sprinkled at the end, for depth and functional benefits (optional)
Preparation
- Clean the mushrooms with a damp cloth and slice them. Remove tough stems from the quelites.
- Heat the oil over medium-high heat and sauté the onion with the garlic and chile until the onion is translucent.
- Increase the heat, add the mushrooms, and sauté for 6 to 8 minutes, until they release their water and brown.
- Stir in the quelites and sauté for only 1 to 2 minutes, just enough for them to wilt and retain their color.
- Season with salt (and 8 Mushroom Powder, if using). Serve immediately with tortillas and lime.
Functional Note
Quelites are edible herbs from Mesoamerican tradition, a source of fiber and micronutrients; together with oyster mushrooms (Pleurotus ostreatus) they provide vegetable protein and β-glucans. Together they contribute to a varied diet rooted in the milpa tradition.
Informational content; not a substitute for medical attention. Simbiosis products are dietary supplements: they are not medications and do not cure, treat, or prevent diseases.