Receta de champiñones al estilo mexicano

Ingredientes

• 24 oz mushrooms of your choice (Baby Bella, Cremini, or White Button (about 500 gr))
• 1/2 white onion (large)
• 2 garlic cloves (large)
• 2 Roma or plum tomatoes (large)
• 1 serrano pepper
• 1 tablespoon olive oil (or your preferred oil)
• 1/2 teaspoon salt (plus more to taste)
• 1 small bunch fresh cilantro (washed)

Preparación

1. 1

   Following the cleaning method mentioned above, clean the mushrooms. Decide how to cut them. You can slice them, but I prefer cutting them into ½-¾ inch cubes. They'll shrink when cooked, so this keeps them from getting too tiny. Chop the stems last.

2. 2

   Peel and chop the half onion and garlic. Wash and dice the tomatoes. Cut the serrano in half.

3. 3

   Heat the oil in the pan over medium-high heat. When ready, add the onion and sauté for 2-3 minutes until it starts to look translucent and soft.

4. 4

   Add the garlic to the center of the pan, stirring while it becomes golden and changes color, about 30 seconds, then mix with the onion for another 20-30 seconds.

5. 5

   Add the tomatoes, serrano pepper, and salt. Stir to combine. Cook for 3-4 minutes, stirring occasionally, until the tomato softens and reduces.

6. 6

   Add the mushrooms. At first it might seem like too many for your pan, but they'll gradually reduce in size.

7. 7

   Stir until all ingredients are combined. After 1-2 minutes, you'll see the mushrooms start releasing lots of water, creating a flavorful liquid at the bottom, this is where all the flavor concentrates.

8. 8

   Lower to a simmer and cook for about 5 minutes, stirring occasionally, until most of the liquid has reduced and the mushrooms are tender but still juicy.

9. 9

   While they're cooking, chop the cilantro. At the end of cooking, add the cilantro, taste and adjust salt, and turn off the heat. Enjoy!