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¿Receta con hongos?
November 12, 2010 5:07 PM   Subscribe

Looking for traditional Mexican mushroom recipes (Receta con hongos)

I've recently become aware of the mycological diversity of the Pacific Northwest and was elated to discover that the highlands of Mexico share many of the same species.

I'm drawing a blank on searching the web for traditional Mexican recipes that use mushrooms and are not just rehashing American/French/Italian cuisine.

Bonus points for a Matsutake Mole.
posted by wcfields to Food & Drink (6 answers total) 7 users marked this as a favorite
 
Also, there is no requirement for the recipes to be vegetarian.
posted by wcfields at 5:08 PM on November 12, 2010


Two traditional and very easy recipes.

Mushroom quesadillas (Quesadillas de hongos) [source]

0.5 kg of mushrooms
1 garlic clove
1 medium onion
0.5 of tortillas (corn are the traditional)
a bit of cooking oil
epazote (asafetida or stinkweed, optional)

Fry diced onion and garlic in the cooking oil, add sliced mushrooms and diced epazote. Cook in slow fire without covering. Add salt and pepper. You can add some cheese, preferably Oaxaca. Serve in folded tortillas.

Mushroom broth (Caldo de hongos) [source]

6 cups of chicken stock (1 1/2 liters)
3 tablespoons of cooking oil
3 epazote leaves
3 potatoes, peeled
salt
4 pasilla chiles
2 cups of sliced mushrooms

Clean and remove the veins and seeds of the chiles. Fry them in a pot with the cooking oil. Remove the chiles and add the mushrooms, potatoes and chicken stock. When it boils, add the epazote and cook in low fire until the potatoes are cooked. Add salt and decorate with some chile.

Mushrooms are not an usual ingredient for mole, but as it's usually served with some sort of meat (usually chicken or turkey), I'd add the mushrooms with the meat and mix them with the mole.

This recipe (google translated) mentions red mole is sometimes prepared/dissolved in mushroom stock.

I also found some recipes in English in this book.

Disclaimer: I can't cook but I love to eat
posted by clearlydemon at 5:57 PM on November 12, 2010 [2 favorites]


If the web fails you, take a look at Diana Kennedy's cookbooks. She is The Authority in the English-speaking world on regional Mexican cooking, and Oaxacan mushroom dishes sound like just the sort of thing she'd go for.
posted by nebulawindphone at 6:25 PM on November 12, 2010


Pedant: Epazote (Dysphania ambrosioides) is not the same thing as asafoetida/hing (Ferula assafoetida).
posted by Lexica at 8:39 PM on November 12, 2010 [4 favorites]


It's funny nebulawindphone mentions Kennedy; I tend to come up with dishes by going "I have ingredient X, let me look at my cookbooks for dishes with it" and when I saw this question it reminded me that I've routinely looked for recipes for mushrooms in my library and been surprised how few I can find in Kennedy's books. She has one for mushroom pudding (kind of like lasagna or savory bread pudding, only the bread is stiff but not crispy tortillas; uses sauteed onion, garlic, mushrooms, chiles, and epazote, plus cheese and sofrito; line a baking dish with the cooked tortillas, then layer the sauteed mixture, cheese, and sofrito sauce, and repeat, finishing with any dregs of mushroom juice, cheese, and sofrito; bake at 375 F until bubbling, say 20 to 25 minutes) and another for mushroom tacos, similar to the aforementioned quesadillas. Of course, she talks a lot more about huitlacoche; in fact, she says the mushroom pudding originally used huitlacoche but it was one of the dishes where she thought mushrooms could stand as a substitute and still be almost as delicious. So you may have luck looking for huitlacoche recipes, studying them, and deciding whether you think mushrooms might substitute and still taste ok.
posted by ifjuly at 10:09 AM on November 13, 2010


So you may have luck looking for huitlacoche recipes, studying them, and deciding whether you think mushrooms might substitute and still taste ok.

Substituting mushrooms is a fairly easy thing, but what I'm really struggling to find is specific mushroom recipes. I suspect that most recipes would be hyper-local as many mushrooms are luxury items unless foraged in the wild by the cook.

For instance, Matsutake grows throughout the highlands and it would be a travesty to simply throw it into a mix of adobado spices without working with the complex flavor of the fungus itself.
posted by wcfields at 12:17 PM on November 15, 2010


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