Wild mushrooms in mexican salsa verde

Wild mushrooms in mexican salsa verde

By
From
Taqueria
Serves
4
Photographer
Chris Middleton

Mexico has a great variety of wild mushrooms and there are many dishes with mushrooms to be found around the country. Mushrooms are delicious simply sautéed with poblano chillies, and mole and adobo sauce are also good partners – perfect for a vegetarian meal. Here I’ve used the versatile salsa verde and added finely chopped pistachio nuts for extra colour and crunch.

Ingredients

Quantity Ingredient
80ml olive oil
500g pine or slippery jack mushrooms
300ml Mexican salsa verde
1 lime, juiced
sea salt, to taste
150g pistachio nuts, toasted and roughly chopped
100g salted ricotta, finely chopped

Method

  1. Heat the oil in a large frying pan over medium–low heat. Cook the mushrooms for 2–3 minutes, until just tender.
  2. Add the salsa verde, lime juice and a little water to make a pesto-like consistency and heat through, tossing to coat. Season with salt.
  3. Serve sprinkled with the pistachio nuts and salted ricotta.
Tags:
Mexican
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