Cocina mexicana
Yemas al Comal with Green Sauce
Receta de la cocina Simbiosis. Conoce a los chefs que cocinan con nosotros →
Yield: 4 servings · Time: 30 min · Difficulty: Easy
Ingredients
- 400 g Caesar's mushroom (Amanita sect. Caesarea), cleaned and thickly sliced
- 6 tomatillos
- 1 serrano pepper
- 1/4 onion
- Fresh cilantro
- 2 tablespoons oil and salt to taste
Simbiosis Products Used
- Fresh seasonal mushrooms from The Shrooms Bar & Deli (subject to availability)
Preparation
- Roast the tomatillos and serrano pepper on a griddle until softened and colored.
- Blend them with the onion and cilantro with a little water until a green sauce is obtained.
- On the same griddle, roast the thickly sliced Caesar's mushrooms with a little oil until browned on both sides.
- Serve the roasted mushrooms topped with the fresh green sauce and salt to taste.
- Serve with freshly made corn tortillas.
Functional Note
Caesar's mushroom (Amanita sect. Caesarea) comprises endemic species highly valued in Mexican forests during the rainy season. They provide vegetable protein and fiber. They must always be positively identified by an expert or nanacatera before consumption, as the genus Amanita includes toxic species.
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.