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.
4 people
Calories: 455kcal
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: 1serving | Calories: 455kcal | Carbohydrates: 59g | Protein: 24g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 75mg | Potassium: 2759mg | Fiber: 18g | Sugar: 31g | Vitamin A: 1345IU | Vitamin C: 103mg | Calcium: 95mg | Iron: 6mg