Cocina mexicana
Stewed mushroom sopes with epazote
Receta de la cocina Simbiosis. Conoce a los chefs que cocinan con nosotros →
Yield: 4 servings (8 sopes) · Time: 40 min · Difficulty: Easy
Ingredients
- For the sopes: 400 g nixtamalized corn masa, 1 pinch of salt
- 400 g oyster mushrooms (Pleurotus ostreatus), cut into strips
- 1/2 onion, thinly sliced
- 2 cloves garlic, minced
- 1 serrano pepper, minced (to taste)
- 2 tomatoes, chopped
- 2 sprigs epazote (Dysphania ambrosioides)
- 2 tablespoons oil
- Salt and pepper to taste
- To serve: refried beans, sour cream, fresh cheese, salsa verde, lettuce
Simbiosis Products Used
- Enhance the stew with rehydrated mushrooms from the gourmet dried collection for more body (optional)
Preparation
- Knead the masa with salt and a little water until pliable. Form 8 small balls, flatten them into thick disks, and cook them on a comal. While hot, pinch the edges to form the rim of the sope.
- Clean the mushrooms with a damp cloth and cut them into strips.
- Heat the oil and sauté the onion, garlic, and serrano pepper. Add the mushrooms and cook for 8 minutes until golden.
- Stir in the tomato and epazote; cook for 5 more minutes until well combined. Season with salt and pepper.
- Spread refried beans on the sopes, top with the mushroom stew, and finish with sour cream, fresh cheese, salsa verde, and lettuce.
Functional Note
Oyster mushrooms (Pleurotus ostreatus) provide vegetable protein, fiber, and β-glucans like pleuran, studied for its role in supporting immune function. Served on a base of nixtamalized corn masa, sopes contribute to a balanced and traditional meal.
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.