I first encountered this recipe over a summer visit to Michoacán. During the summer months of June and July there is a lot of rain in Michoacan and they are known as the “months of water”. During these months of rain, in the campo/hillsides of the local area, wild mushrooms are born and eaten by the locals. My family and I would rise alongside with the sun and arrive early with buckets to pick as many mushrooms as we could. Once our buckets were full, we would take them home to clean and cook them. The dish, in spite of its simplicity is one of the most delicious ones I’ve had and is now one of my favorite ways to eat mushrooms.
I hope you love it as much as I do.
Ingredients
California chiles
Cloves of garlic
Salt
Mushrooms
Oil
Epazote leaves
Corn Tortillas
Preparation
1. Create the red chile salsa. Put to boil 6-8 California chiles. Once they have boiled, remove from the heat. Put the chiles into a blender with a little of the water you boiled them in along with 2 cloves of garlic and salt to taste. Blend and set aside.
2. Clean and slice your mushrooms.
3. Add your mushrooms to a pan with oil and sauté for about 2 minutes. You will now add your red chile salsa to mushrooms but through a colander. Add 2-3 leaves of epazote and let cook for another 2-3 minutes.
Serve with corn tortillas and enjoy!
You may find the ingredients in our market or at a Hispanic supermarket in your area.
Play the video and learn how to make some delicious Mushrooms in Red Chile
