Published: · Updated: by Mely Martínez
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This Mexican sautéed mushrooms recipe is great as a side dish or on top of some delicious rice. It will leave you feeling like you're on vacation in Mexico! These sautéed mushrooms are covered in spicy peppers and a buttery sauce. It's a simple recipe that can be used in different ways. Plus, it's super easy to make!
Sautéed mushrooms (or hongos saltados) are a very popular filling for griddled quesadillas and corn empanadas in Mexico City and the central areas of Mexico. I make this super quick and appetizing dish that can be used as a side dish, main dish, and as a filling for sandwiches. In Mexico, we use them for empanadas and quesadillas.
Warm the freshly made corn tortilla over the hot griddle and add a generous amount of the Oaxaca cheese in the center with a portion of these sautéed mushrooms. Add a leaf of the aromatic Epazote, giving it the final touch to this mouth-watering delicacy, usually sold at markets and open eateries!
I often prepare this dish and have posted pictures of the process and the recipe on Instagram, so I figured it was about time I posted the recipe here on the blog!
You know, every time I make this simple but delicious dish, it reminds me of an old lady selling quesadillas stuffed with cheese and mushrooms in one of the aisles of the town market in the City of Toluca. She was about 70 years old and used to sit on the floor along with her small portable wood stove, selling the quesadillas.
That memory is what inspired this dish today!
Frequently Asked Questions About Mexican Sautéed Mushrooms
Let's answer a few questions I’ve been asked about homemade sautéed mushrooms before I share the recipe.
What is the best kind of mushrooms to use?
Any variety of edible mushrooms will taste delicious with this recipe. My favorite type to work with is baby Bellas. They are easy to find, budget-friendly, and they have a delightfully mild flavor!
You can also use:
- White Button Mushrooms
- Crimini Mushrooms
- Portabello Mushrooms
What goes well with sautéed mushrooms?
These are a very versatile dish that goes well with almost anything you make. Serve them with a bunch of other vegetables like rajas de chile poblano, broccoli, or squash. They are the perfect filling for tacos or quesadillas!
Sautéed mushrooms also taste delicious on the side with your favorite steak, shredded chicken, or pork.
How do you know when sautéed mushrooms are done?
The mushrooms will be ready when they turn a dark brown color. Let them shrink in size and turn darker shades and that's how you will know they are done.
Easy Mexican Sautéed Mushrooms
Here is a list of ingredients you will need to make this dish…
- Olive Oil
- Butter
- Scallions
- Garlic Clove
- Guajillo Pepper
- Arbol Pepper
- Mushrooms
- Fresh Epazote Leaves
Please note:For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
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How To Make Hongos Saltados: Step By Step Tutorial
To make things easier for you, I am going to break down the directions to this recipe into sections.
Sauté The Garlic and Onions
- Heat oil over medium heat in a skillet or a clay pot. Add the chopped spring onion and garlic, and sauté until the scallions become translucent. Just make sure the garlic doesn’t burn.
Add The Mushrooms And Peppers
- Stir in the guajillo pepper, arbol pepper, and chopped mushrooms and toss. Sauté the mushrooms until slightly golden brown, about 4-5 minutes.
Stir In Chopped Epazote
- Remove from heat, stir in chopped epazote, and season with salt and pepper.
- Enjoy!
What To Serve With Sauteed Mushrooms
Whenever I make these sautéed veggies, I love to serve them with warm homemade corn tortillas and aspicy guajillo sauce. It will make you feel like you are enjoying a meal right in Central Mexico.
More Authentic Mexican Recipes To Enjoy
If you enjoyed this recipe for hongos saltados, take a look at some of these other authentic Mexican recipes:
- Nopal Soup (Nopales Navegantes)
- Alphabet Soup Recipe
- Pork Spare Ribs in Salsa Verde
- Tamal de Cazuela
- Creamy Jalapeño Salsa Recipe
I hope you make this sautéed mushrooms recipe! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
¡Buen provecho!
Mely
📖 Recipe
Sautéed Mushroom
Mely Martínez
Sautéed Mushrooms are a very popular filling for griddled quesadillas and corn empanadas in Mexico City and the central areas of Mexico. It’s a super quick and appetizing dish that can be used as a side dish, main dish, and as a filling for sandwiches, or as we do in Mexico, for empanadas and quesadillas.
5 from 7 votes
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Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Basic Recipes, Side dish
Cuisine Mexican
Servings 4
Calories 78 kcal
Ingredients
- 1 tablespoon olive oil
- 1 Tablespoon butter
- 2 scallions finely chopped
- 1 garlic clove diced
- 1 Guajillo pepper seeds removed and cut into rings
- 2 Arbol peppers finely chopped (Optional)
- 1 10 oz box of mushrooms, chopped
- 2-4 Fresh Epazote leaves chopped or 1 teaspoon dried epazote*
- Salt and pepper
Instructions
Heat oil over medium heat in a skillet or a clay pot. Add the chopped spring onion and garlic, and sauté until the scallions become translucent. Just make sure the garlic doesn’t burn.
Stir in the guajillo pepper, arbol pepper, and chopped mushrooms and toss. Saute mushroom until slightly golden brown, about 4-5 minutes. **See note above.
Remove from heat, stir in chopped epazote, and season with salt and pepper.
Serve with warm homemade corn tortillas and a Spicy Guajillo sauce, it will make you feel like you are enjoying a meal right in Central Mexico.
Notes
*If you can’t find Epazote, use cilantro.
**I usually remove the skillet really quickly from the heat, in order to keep the mushroom plump and juicy.
This dish is traditionally cooked with the guajillo pepper, but for some spiciness, I add the arbol pepper.
Nutrition
Serving: 3ozCalories: 78kcalCarbohydrates: 3gProtein: 2gFat: 6gSaturated Fat: 2gCholesterol: 7mgSodium: 321mgPotassium: 258mgFiber: 1gSugar: 2gVitamin A: 445IUVitamin C: 3.1mgCalcium: 4mgIron: 0.5mg
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