Mexican•healthy
Champiñones A La Mexicana
A warming dish for busy evenings, Champiñones A La Mexicana is easy to pull together. Serve with rice or beans and corn tortillas on the side! This recipe is vegetarian or vegan and gluten free.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon olive oil
- ½ large red onion (chopped into small pieces)
- 2 jalapeño peppers (chopped into small pieces)
- 2 large (220g) roma tomatoes (chopped into small pieces)
- 1 pound (450g) champiñones (white button mushrooms) (cleaned and sliced)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup cilantro (chopped)
Instructions
- 1
In a large skillet, heat oil over medium-high heat.
- 2
Add the onions and jalapeños and saute for 3 minutes or until they start to get soft.
- 3
Add the tomatoes and cook until they start to get soft. About 2 minutes.
- 4
Add the mushrooms, salt, pepper, garlic powder and mix well to integrate all ingredients.
- 5
Cover and cook over medium heat for 10 minutes or until mushrooms are soft.
- 6
Enjoy as a side dish or main dish with refried beans or Mexican rice.