Recipe Books — Simbiosis

Stewed mushroom sopes with epazote
Corn masa sopes topped with oyster mushrooms (Pleurotus ostreatus) stewed with epazote, tomato, and serrano; a rainy season snack. Read more...
Huitlacoche, corn, and squash blossom crepes with poblano sauce
Crepes filled with huitlacoche (corn smut), squash blossoms, and corn, drenched in poblano sauce; a new Mexican cuisine classic, Pati Jinich style. Read more...
Tarascan soup with mushrooms, Pátzcuaro style
Pátzcuaro pink bean cream soup with tomato and pasilla chili (Oseguera, 1966), topped with sautéed oyster mushrooms (Pleurotus ostreatus). Read more...
Poblano-style mushroom tinga
Fungivorous tinga poblana: shredded oyster mushrooms (Pleurotus ostreatus) in roasted tomato and chipotle sauce, served on tostadas. Read more...
Huitlacoche Esquites, Tlaxcala Style
Corn kernels and huitlacoche (Ustilago maydis) in a broth flavored with epazote, a Tlaxcalan tradition served with lime, cheese, and chili. Read more...
Pasilla mushroom mixiotes
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... Read more...
Mushroom tamales in banana leaf
Yield: 12 tamales · Time: 90 min · Difficulty: Difficult Ingredients 500 g nixtamalized corn masa for tamales 180 g lard or vegetable oil 1 teaspoon baking powder 1 cup warm vegetable broth 400 g oyster mushrooms (Pleurotus ostreatus) and button mushrooms (Agaricus bisporus), sliced 2 guajillo chiles, veins and seeds removed 3 cloves garlic and 1/2 onion 2 sprigs epazote (Dysphania ambrosioides) Roasted and softened plantain leaves Salt to taste Simbiosis Products Used 1 teaspoon 8 Mushroom Powder integrated into the stew, for umami depth and functional contribution (optional)... Read more...
Mushroom green enchiladas
Yield: 4 servings · Time: 45 min · Difficulty: Medium Ingredients 12 corn tortillas 500 g oyster mushrooms (Pleurotus ostreatus) in strips, or mixed with button mushrooms (Agaricus bisporus) 700 g tomatillos 2 to 3 serrano peppers, to taste 2 cloves garlic 1/4 onion, plus 1/2 onion, sliced for the filling 1/2 cup cilantro 1 cup vegetable broth Oil for frying tortillas Salt to taste To serve: sour cream, fresh cheese, onion rings, and avocado Simbiosis Products Used Enrich the filling with rehydrated mushrooms from the gourmet dehydrated collection (optional)... Read more...
Sautéed Mexican quelites and mushrooms
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... Read more...
Mexican-style garlic mushrooms
Yield: 4 servings · Prep time: 25 min · Difficulty: Easy Ingredients 500 g mixed mushrooms: oyster mushrooms (Pleurotus ostreatus) and button mushrooms (Agaricus bisporus), sliced and cut into strips 2 guajillo chiles, deveined and deseeded, cut into thin rings 6 cloves garlic, sliced 4 tablespoons olive oil 1 tablespoon butter (optional) Juice of 1 lemon 2 tablespoons chopped parsley or epazote (Dysphania ambrosioides) Salt and pepper to taste Simbiosis products used Enhance the dish with rehydrated mushrooms from the dehydrated gourmet collection for more body and aroma (optional) A... Read more...
Grilled Saffron Milk Cap with Hierba Santa
Grilled wild saffron milk cap, wrapped in hierba santa, a simple preparation that highlights its flavor. Read more...
Wild Mushroom Pambazo in Green Sauce
Traditional pambazo dipped in green sauce, filled with seasonal wild mushrooms and potato. Read more...