Mexican-style mushrooms

Ingredients

• 500 gmushrooms of your choice, such as Bella, cremini or white
• ½ largewhite onion
• 2 large clovesgarlic
• 2 largeRoma tomatoes
• 1serrano chilli
• 1 tablespoonolive oil or another oil of your choice
• ½ teaspoon, plus a little more to tastesalt
• 1 small bunchfresh coriander, washed

Instructions

1. 1

   Clean the mushrooms

   Clean the mushrooms using the method described earlier in the original post.

2. 2

   Chop the mushrooms

   Slice the mushrooms or, as preferred in the original recipe, cut them into 1.5–2 cm cubes. They shrink as they cook, so larger pieces help them keep some size; chop the stems last.

3. 3

   Prepare onion garlic

   Peel and chop the half onion and the garlic cloves.

4. 4

   Chop the vegetables

   Wash and dice the tomatoes. Cut the serrano chilli in half lengthways.

5. 5

   Soften the onion

   Heat the oil in a saucepan over medium-high heat. When hot, add the onion and sauté for 2–3 minutes, until it begins to look translucent and soft.

6. 6

   Cook the garlic

   Add the garlic to the centre of the pan and stir as it browns and changes colour, for about 30 seconds. Then stir it together with the onion for another 20–30 seconds.

7. 7

   Cook the tomatoes

   Add the tomatoes, serrano chilli and salt, and stir to combine. Cook for 3–4 minutes, stirring occasionally, until the tomatoes soften and reduce.

8. 8

   Add the mushrooms

   Stir in the mushrooms. They may look like too much for the pan at first, but they will gradually shrink as they cook.

9. 9

   Combine the ingredients

   Stir until everything is mixed together. After 1–2 minutes, the mushrooms will begin to release plenty of liquid, creating a broth at the bottom of the pan.

10. 10

    Simmer until tender

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

11. 11

    Chop the coriander

    While the mushrooms cook, chop the coriander.

12. 12

    Season and finish

    At the end of cooking, stir in the coriander, taste and adjust the salt, then turn off the heat.

What are Mexican-style mushrooms?

This is a home-style Mexican preparation of mushrooms cooked with tomato, onion, garlic and fresh chilli. The tomato and mushroom juices form a light sauce, while coriander is stirred in at the end for a fresh finish.

Mushrooms are a familiar ingredient in Mexican home cooking, and this version works by building flavour in the pan before adding them. It can be served as a side or used as a filling for tortillas.

Nutrition and macros by portion

The nutrition label shows one serving as written: 63 calories, 4g protein, 9g carbs, 4g fat.

The mushrooms and vegetables contribute most of the carbohydrates and a modest amount of protein, while the olive oil supplies most of the fat. Serve a portion with beans or another protein-rich food, and add rice or tortillas if you want a more substantial plate.

Choosing and cutting the mushrooms

Mushroom choice: Bella, cremini or white mushrooms all work here; use the type you have to hand. The recipe relies on their savoury flavour and the liquid they release as they cook.

Cut size: Cubes about 1.5–2 cm across are the suggested shape, though slices are also suitable. Larger pieces account for the shrinkage during cooking, and the stems can be chopped last.

Build the tomato base

Onion first: Give the onion 2–3 minutes over medium-high heat so it softens and starts to turn translucent before adding the other aromatics.

Garlic next: Add it to the centre of the pan and stir for about 30 seconds, then mix it with the onion for a further 20–30 seconds. This brief cooking time lets it colour without leaving it in the pan for too long.

Tomatoes and chilli: Cook them with the salt for 3–4 minutes, until the tomatoes soften and reduce. This gives the mushrooms a flavourful base to cook into.

Manage the mushroom liquid

Initial volume: The mushrooms may crowd the pan when first added, but they shrink as they release moisture. Stir them into the tomato mixture as they settle.

Brothy stage: After 1–2 minutes, liquid should collect at the bottom of the pan. Lower the heat and simmer for about 5 minutes, letting most of that liquid reduce while keeping the mushrooms juicy.

Adjust the chilli and seasoning

Serrano heat: The recipe uses one chilli cut in half, which cooks with the tomatoes and mushrooms. If you prefer a gentler result, remove the seeds before cooking; for more heat, chop the chilli instead.

Salt at the end: The recipe starts with ½ teaspoon of salt, then calls for a final taste and adjustment. Wait until the liquid has reduced before deciding whether the dish needs more.

When to add the coriander

Fresh finish: Chop the coriander while the mushrooms simmer, then stir it in at the end of cooking. Adding it just before switching off the heat keeps its flavour distinct.

Serve promptly while the mushrooms are tender and the reduced cooking liquid still lightly coats them.

What to serve with them

For a simple plate, serve the mushrooms alongside rice, beans or warm tortillas. Their tomato-rich juices are especially handy for spooning over a starchy accompaniment.

They also make a useful vegetable filling for tacos or quesadillas. Add another protein-rich component, such as beans, if serving them as the main part of a meal.

Recipe notes & tips

• Cut the mushrooms into similarly sized pieces so they cook at roughly the same rate.
• Use a pan large enough to stir the mushrooms as they begin to shrink.
• Stir the garlic frequently during its short cooking time so it does not catch.
• Let the tomato mixture soften and reduce before adding the mushrooms.
• Taste for salt only after most of the mushroom liquid has reduced.
• Chop the coriander while the mushrooms simmer to make the final step quick.

Variations

• Use another chilli: Swap the serrano for a chilli you have available, adjusting the amount to suit its heat.
• Make it milder: Remove the serrano seeds before adding the chilli to the pan.
• Add lime: Serve with lime wedges for a bright, tangy finish.
• Make it a taco filling: Spoon the mushrooms into warm tortillas and add your preferred toppings.
• Add beans: Stir in cooked beans near the end for a more substantial dish.

Common mistakes to avoid

• Crowding the pan: The mushrooms shrink as they cook, but use a roomy saucepan so you can stir them in evenly.
• Cutting the pieces too small: They shrink during cooking; use the suggested 1.5–2 cm cubes or slice them fairly thickly.
• Burning the garlic: It needs only about 30 seconds on its own before being stirred with the onion.
• Leaving the liquid untouched: Stir occasionally during the low simmer so the mushrooms cook evenly as the sauce reduces.
• Adding extra salt too early: Taste after the liquid has reduced, then adjust if needed.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until piping hot, adding a small splash of water if the sauce has become too dry.

Frequently asked questions