Champiñones a la Mexicana
Champiñones a la Mexicana is a delicious Mexican mushroom stew made with tomatoes, chilies, and herbs. Whether you're plant-based, enjoying a meat-free meal, or simply love mushrooms, this easy recipe is bound to become a new favorite.
4 servings
Calories: 46kcal
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
Serving: 1serving | Calories: 46kcal | Carbohydrates: 10g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.02g | Sodium: 485mg | Potassium: 270mg | Fiber: 4g | Sugar: 5g | Vitamin A: 340IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg