Champiñones en Salsa Verde
The champion of vegan dishes, especially when time is of the essence. Feel free to mix things up and replace our salsa verde with salsa roja. The traditional way to enjoy this flavourful combination is wrapped in warm corn tortillas – commonly known as tacos. As a side dish we recommend rice.
Ingredients
3 large onions
800g (28 oz) mushrooms
2 jars of Salsa Verde or Salsa Roja María Dolores
2 tbsp oil for frying
800g (28 oz) mushrooms
2 jars of Salsa Verde or Salsa Roja María Dolores
2 tbsp oil for frying
Method
Cut the onions in rings. Cut off stem ends, then clean and slice the mushrooms.
Heat oil in a frying pan and sweat onion rings. Add mushrooms, mix well and steam for about 10 more minutes on medium to high heat.
Add salsa and mix well, reduce heat and simmer for about 5 minutes.
Serve with rice, black beans, guacamole and corn tortillas.
Heat oil in a frying pan and sweat onion rings. Add mushrooms, mix well and steam for about 10 more minutes on medium to high heat.
Add salsa and mix well, reduce heat and simmer for about 5 minutes.
Serve with rice, black beans, guacamole and corn tortillas.