Champiñones a la Mexicana (or Mexican Mushrooms) showcases the vibrant and bold flavors that make the perfect side dish.
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This easy recipe is made with simple ingredients, it is a harmonious blend of spices.
I vividly remember the first time I tasted this deliciousness at a family gathering.
The aroma of sautéed mushrooms, tomatoes, jalapenos, and aromatic spices filled the air, and instantly made my mouth water.
Table of Contents
- White onion diced
- Jalapeño – stems removed, seeds removed, finely diced
- Tomatoes diced
- Champignon mushrooms – cleaned and sliced
- Garlic clove – finely minced
- Ground pepper
- Parsley – chopped
Mexicans just love mushrooms. There’s something about that earthy and savory goodness that is just so satisfying.
- Heat the olive oil to medium-high heat in a large skillet.
- Add the onions and spicy peppers.
- Cook for 2 minutes before adding the tomatoes.
- Cook for 2-3 more minutes before adding the mushrooms, garlic, salt, and pepper.
Once the mushrooms are soft and golden brown (about 4-5 minutes), turn off the heat and add the cilantro.
I used white button mushrooms in this recipe, but feel free to use whatever type you prefer – cremini, portobello, oyster mushrooms, etc.
Clean by rinsing under the water or take a damp paper towel and rub it all over to remove any dirt. Cut off the mushroom stem and slice.
Frequently Asked Questions
While fresh mushrooms provide the best texture and flavor, you can use canned mushrooms as a substitute if needed. (Like fresh vs canned mushrooms on a pizza)
Increase the amount of jalapeño or serrano pepper, or leave the seeds and membranes intact for an extra kick of heat.
I use standard white mushrooms but you can add much flavor with portobello mushrooms or even oyster mushrooms.
Both! Because there is no butter or wheat flour used, it’s a great dish for vegetarian and vegan diets. Mushroom tacos are amazingly tasty!
- For a deeper flavor, allow the mushrooms to cook until they develop a golden-brown color.
- Add a pinch of ground cumin or smoked paprika for an extra layer of smokiness.
- If you’d like an even healthier version, use a vegetable oil like avocado oil.
- Serve this Mexican mushrooms recipe with warm tortillas and a dollop of sour cream or creamy guacamole for a complete Mexican feast.
- They can also serve as the main dish or makes the perfect filling for mushroom tacos.
Storing and Reheating
Store leftovers in an airtight container for up to 4 days in the fridge. To reheat, place in a microwaveable container and reheat on high for 90 seconds.
More Mexican Side Dishes
Mexican Mushrooms (Champiñones a la Mexicana) is an earthy vibrant and flavorful dish that will transport your taste buds to the heart of Mexico with every bite.
Vegetarian and vegan friendly, it’s a tasty side dish that complements any kind of meat.
Hungry for More?
Champiñones a la Mexicana
- Clean and slice the mushrooms. Set aside.
- Heat the oil in a large skillet.
- Add the jalapeno and onion.
- Cook for 2 minutes, stirring occasionally.
- Add the tomatoes.
- Stir to combine. Cook for 2 more minutes.
- Then add the mushrooms, garlic, salt, and pepper.
- Cook until mushrooms are soft. About 5 minutes.
- Turn heat off and add the cilantro.
- Mix everything together.
- Serve and enjoy!
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.