MUSHROOMS IN salsa verde

This recipe for mushrooms in salsa verde is inspired by the Mexican recipe for pork chops in salsa verde. It is very tasty and is perfect for dinner, breakfast or lunch. It can be served over rice or as taquitos in corn or flour tortillas.
Pouring salsa verde over mushrooms

About this recipe

You already know that we eat everything with salsa or cooked in sauce in Mexico; it is the best. Salsa has that delicious magic touch that transforms everything. For this reason, I am so confident that you will love this recipe for mushrooms in salsa verde.

In Mexico, there is a famous dish called pork chops in salsa verde with peas. I’ve never been a fan of any meat, not even as a child. But I remember when they made this dish at home and served it on a bed of rice. I also remember asking for mine with no meat, just the sauce and peas ( la salsa verde). I still remember the rice flavored with the sauce; it was awesome.

Ingredients to make mushrooms in salsa verde

  • Vegetable oil: I use avocado oil, but whatever you have works
  • Sliced ​​mushrooms, you can use white button mushrooms, cremini mushrooms, etc. The truth is, any type of mushroom works well in this vegan recipe, and oyster mushrooms would be delicious in this recipe.
  • I add frozen peas in because the original recipe calls for them. They are perfect, but you could substitute them with potatoes.
  • Salsa verde. Autehntic Mexican salsa verde. You can use any salsa verde that you want, bought or made at home. Obviously, I am of the idea that the best one is the one made at home for a thousand reasons, but if one day you are in a hurry, use the one you have on hand.

How to make these mushrooms in salsa verde

  1. Put the oil and mushrooms in a hot pan. When they are golden, add a pinch of salt. Do not add the salt until the mushrooms are golden brown, this will prevent them from releasing their liquid and making this dish very watery.
  2. While the mushrooms are browning, prepare the sauce, and the salsa verde.
  3. Then you add the sauce to the mushrooms, and lastly, you add the peas. Let it a season and that’s it.
🔥Important Tip🔥

An important point is that you should not salt the mushrooms until they are golden brown so that they do not release all the liquid.

One of my teachers said that when the mushrooms start sqking at the bottom of the pot or pan, it means they are ready for seasoning.
Mushrooms in SALSA VERDE

Mushrooms are awesome

Do you know that mushrooms are super popular in vegan and vegetarian diets? They are perfect to replace meat dishes because of their texture and umami flavor. It is becoming easier to get the many types of mushrooms, and we know more about their benefits each time.

It makes me very happy because I like to cook more and more with them every time. Look, this recipe for mushrooms in salsa verde couldn’t be easier to make, and it’s delicious. It is excellent on top of rice and even in taquitos with corn or flour tortillas.





CHAMPIÑONES EN SALSA VERDE

Mushrooms in Salsa Verde

Alejandra Graf
This recipe for mushrooms in salsa verde is inspired by the Mexican recipe for pork chops in salsa verde. It is very tasty and is perfect for dinner, breakfast or lunch. It can be served over rice or as taquitos in corn or flour tortillas.
5 de 2 votos
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Course Main Course
Cuisine Cocina mexicana
Servings 4 people
Calories 455 kcal

Equipment

  • Pan
  • blender

Ingredients
 
 

  • 1 tbsp Vegetable Oil
  • 1 lb sliced mushrooms
  • ¾ cup frozen peas
  • 1 Pinch Salt

Green Sauce

  • 10 tomatillos peeled and washed
  • ½ small white onion or ¼ medium onion
  • 1 serrano chile
  • 3 garlic cloves sin pelar
  • 1 Fist-full Cilantro

Instructions
 

  • In a frying pan, roast the tomatillos, the piece of onion, the garlic cloves and the serrano pepper.
  • In another pan put the tablespoon of oil and when it is hot put the mushrooms, let them brown on each side. If they leak liquid just let it evaporate.
  • When the sauce ingredients are well roasted, blend them with a good pinch of salt and a handful of coriander.
  • When the mushrooms are golden brown and there is no liquid in the pan, empty the sauce, little by little until it is to your liking.
  • Put the frozen peas and let them thaw.
  • They are ready when everything is warm and delicious.

Video

Notes

Serve over white or brown rice.

Nutrition

Serving: 1servingCalories: 455kcalCarbohydrates: 59gProtein: 24gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 75mgPotassium: 2759mgFiber: 18gSugar: 31gVitamin A: 1345IUVitamin C: 103mgCalcium: 95mgIron: 6mg
Keyword authentic mexican food, how to prepare mushrooms, mexican salsa verde

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

Alejandra Graf
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5 from 2 votes (2 ratings without comment)
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