Mexican Sautéed Mushrooms Recipe (Hongos Saltados)

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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
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.