What Are Champiñones a la Mexicana?
Champiñones a la Mexicana is a traditional Mexican dish that highlights the earthy flavor of mushrooms, sautéed with classic Mexican ingredients like tomatoes, onions, garlic, and serrano or jalapeño peppers. It’s a dish that’s quick to make, healthy, and perfect for pairing with rice, tortillas, or even as a taco filling. It is a dish you will find in every taquiza; it is a super typical, comforting dish, especially in Central Mexico.
Why You’ll Love This Recipe
- Quick & Easy: This recipe comes together in under 30 minutes, making it perfect for busy nights.
- Healthy: Mushrooms are a great source of vitamins and antioxidants; this dish is naturally vegan.
- Authentic Flavors: The combination of garlic, onions, and fresh tomatoes gives this dish that authentic Mexican flavor you’ll crave again and again.
- Customizable: You can make it as spicy or mild as you want.
ingredients
- Fresh mushrooms (sliced or quartered)
- Onion (finely chopped)
- Tomatoes (diced)
- Serrano or jalapeño peppers (chopped)
- Fresh cilantro (chopped)
- Vegetable or olive oil
How to Make Champiñones a la Mexicana
Step 1: Prep Your Ingredients. Using a paper towel, remove the excess dirt from the mushrooms and slice them. Then, finely chop the onion, tomatoes, and chilies.
Step 2: Cook the Mushrooms. Heat the vegetable oil in a large skillet over medium heat. Add the mushrooms to the pan and cook until they squeak when moved around.
Step 3: Sauté the Onion and Garlic. Add the chopped onion, chiles, and tomatoes, and sauté for 3-4 minutes until the onion becomes translucent and the tomatoes start to release their juices—season with a big pinch of salt.
Cook over medium-high heat, stirring occasionally, for around 10 minutes or until the mushrooms release their juices and become tender. Once the mushrooms are cooked, remove the pan from the heat and stir in the freshly chopped cilantro. It will wilt, but that is okay.
Tips
- Choosing Mushrooms: Cremini or button mushrooms work perfectly. You can even use the pre-sliced ones sold in the supermarket.
- Adjust the Spice Level: Keep the seeds in your serrano peppers for extra heat. For a milder version, swap them out for poblano or bell peppers.
- Make It a Full Meal: Serve your Champiñones a la Mexicana with warm corn tortillas and avocado slices for a complete meal. You can also use them to make quesadillas or serve them over a pot of melted cheese at the center, allowing everyone to make their own taquitos.
The best way to serve Mexican Mushrooms
Tacos: Spoon the mushrooms into warm corn tortillas, top with avocado slices, and add a squeeze of lime for a quick and delicious taco night. You can even sprinkle some vegan cheese or cotija for extra flavor.
Rice Bowls: Serve the mushrooms over a bed of Mexican rice or quinoa, and add toppings like black beans, guacamole, and salsa for a hearty, nourishing bowl.
Tostadas: Spread refried beans on crispy tostadas and pile the Champiñones a la Mexicana on top. Finish with shredded lettuce, diced tomatoes, and a drizzle of your favorite hot sauce or crema.
Quesadillas: Use the mushrooms as a filling for quesadillas. Layer them with melted cheese (vegan or regular), and toast them until crispy. Serve with salsa or guacamole on the side.
Side Dish: These mushrooms are also a great side dish to pair with grilled veggies, Mexican rice, or beans. They’re versatile and can complement any meal.
Breakfast Tacos: Use leftovers in breakfast tacos with scrambled tofu or eggs, topped with salsa and avocado for a flavorful morning boost.
Stuffed Peppers: Fill bell peppers with the Champiñones a la Mexicana mix, then bake for an easy, nutritious, and colorful meal.
Frequently asked questions
Champiñones a la Mexicana
Equipment
- 1 10 in pan
Ingredients
- 2 tablespoons vegetable oil or olive oil if preferred
- 1 pound 500 g fresh mushrooms, cleaned and sliced or quartered
- 1 medium onion finely chopped
- 2 medium tomatoes diced
- 1-2 serrano or jalapeño peppers chopped (adjust to your spice preference)
- Salt
- 1/4 cup fresh cilantro chopped
Instructions
- Prep Your Ingredients. Using a paper towel, remove the excess dirt from the mushrooms and slice them. Then, finely chop the onion, tomatoes, and chilies.
- Cook the Mushrooms. Heat the vegetable oil in a large skillet over medium heat. Add the mushrooms to the pan and cook until they squeak when moved around.
- Sauté the Onion and Garlic. Add the chopped onion, chiles, and tomatoes, and sauté for 3-4 minutes until the onion becomes translucent and the tomatoes start to release their juices—season with a big pinch of salt.
- Cook over medium-high heat, stirring occasionally, for around 10 minutes, or until the mushrooms release their juices and become tender. Once the mushrooms are cooked, remove the pan from the heat and stir in the freshly chopped cilantro. It will wilt, but that is okay.
- Serve the Champiñones a la Mexicana hot, with freshly made corn tortillas or bread.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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