Cocina mexicana
Poblano-style mushroom tinga
Receta de la cocina Simbiosis. Conoce a los chefs que cocinan con nosotros →
Yield: 4 servings · Time: 35 min · Difficulty: Medium
Ingredients
- 500g oyster mushrooms (Pleurotus ostreatus), shredded
- 4 ripe tomatoes
- 1/2 white onion for the sauce, plus 1/2 onion, sliced
- 1 clove garlic
- 2 to 3 canned chipotle chiles in adobo, to taste
- 1/2 teaspoon dried oregano
- 1 cup vegetable broth
- 2 tablespoons oil
- Salt and pepper to taste
- For serving: corn tostadas, avocado, red onion, cilantro
Simbiosis Products Used
- Enrich the mixture with rehydrated mushrooms from the gourmet dehydrated collection for more body and umami (optional)
Preparation
- Roast the tomatoes on a griddle until the skin blisters. Blend them with the chopped half onion, garlic, and chipotle chiles until a smooth sauce is obtained. Strain and set aside.
- Clean the mushrooms with a damp cloth, without washing them under running water, and shred them into strips.
- Heat the oil over medium heat and sauté the sliced onion until translucent.
- Increase the heat, add the mushrooms and cook for 8 to 10 minutes, until they release their water and begin to brown.
- Pour in the chipotle sauce and oregano. When it boils, reduce the heat and cook for 12 to 15 minutes, until the liquid reduces and the tinga is juicy but not watery.
- Season with salt and pepper. Serve on tostadas with avocado, red onion, and cilantro.
Functional Note
Oyster mushrooms (Pleurotus ostreatus) provide plant-based protein, fiber, and β-glucans. Pleuran, a characteristic β-glucan of this species, has been studied for its role in supporting immune function. They are an ingredient that contributes to a varied and low-fat diet.
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.