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Mushroom Appetizer Spread

Antojito de Hongos Picadas
Many varieties of wild mushrooms grow in the mountains of the states of Puebla and Tlaxcala. Mycological experts lead tours during the rainy season to search for the edible fungi found in the region. My friend, Jon Jarvis, of Mexican Mushroom Tours, contributed this appetizer recipe, using ingredients that are typical in the region's foods.
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Ingredients

  • Makes 2 cups spread
  • 2 tablespoons olive oil
  • ½ medium white onion finely chopped
  • 2 medium garlic cloves finely chopped
  • ¾ pound fresh mushrooms 2 to 3 kinds, including brown cremini, very finely chopped
  • 2 poblano chiles stemmed, seeded, veins removed, and minced
  • ½ teaspoon dried oregano Mexican variety preferred, crumbled
  • ¼ cup walnuts finely chopped
  • ½ teaspoon salt or to taste
  • ⅛ teaspoon freshly ground pepper or to taste

Instructions

  • Heat the oil in a large skillet and cook the onion and garlic stirring, until softened, about 3 minutes.
  • Add the mushrooms, chiles, and oregano.
  • Cook, stirring, until the mushroom juices are reduced and the mixture is nearly dry, 5 to 6 minutes.
  • Add the walnuts, salt, and pepper.
  • Taste for seasoning.
  • Transfer to a bowl.

Notes / Tips / Wine Advice:

Serve at room temperature with crisp tortilla chips or a thinly sliced baguette.
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Course Appetizer
Cuisine Mexican
Diets Vegetarian