Laura Smith
Mushrooms are a versatile ingredient used in many Mexican dishes. They have been consumed in Mexico since pre-Hispanic times, and are used raw or cooked in dishes including quesadillas, tacos, soups, and salads. Mexico is the top producer of mushrooms in Latin America, with a yearly yield of around 4000 tons, or 60% of the region's total edible mushroom production. Wild mushrooms are gathered in Mexican forests and fields during the rainy season, and cultivated mushrooms include the white button mushroom, known as champiñón, and the brown Cremini and large Portobello mushrooms.
| Characteristics | Values |
|---|---|
| Types of Mushrooms | White button, brown Cremini, Portobello, Oyster, Huitlacoche, Agaricus bisporus, Pleurotus ostreatus, Ustilago maydis |
| Dishes | Quesadillas, Champiñones a la Mexicana, Sopa de Setas, Nopalitos con Hongos, Carnitas, Mushroom Ceviche, Mushroom Tacos, Mushroom Chorizo, Mushroom Cream, Mushroom Salsa, Mushroom Stews |
| Preparation | Raw, Cooked, Sautéed, Pickled, Fried |
| Use | Main dish, Side dish, Salad, Filling, Soup |
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What You'll Learn
Mexican mushroom dishes
Mexican cuisine features a variety of mushroom dishes, with wild and cultivated mushrooms accounting for 60% of edible mushroom production in Latin America. White button mushrooms, known as champiñón, are the most common variety, but cremini and portobello mushrooms are also widely available. Oyster mushrooms, or setas, have been consumed in Mexico for centuries and are prized for their firm texture and "meaty" flavour.
One popular Mexican mushroom dish is Champiñones a la Mexicana, which can be served as a side or incorporated into a main dish. The recipe typically includes mushrooms, onions, jalapeños or serrano peppers, tomatoes, garlic, salt, pepper, and spices. It can be served with refried beans, Mexican rice, or corn tortillas, or used as a filling for tacos, burritos, quesadillas, or gorditas.
Another well-known Mexican mushroom dish is Hongos Saltados, which are sautéed mushrooms covered in spicy peppers and a buttery sauce. They are commonly used as a filling for griddled quesadillas and corn empanadas in Mexico City and central Mexico. Hongos Saltados can also be served as a side dish, main dish, or filling for sandwiches.
Oyster mushrooms are used in various traditional dishes, such as sopa de setas (oyster mushroom soup) and nopalitos con hongos (tender cactus with mushrooms). They are also a popular choice for vegan steak tacos, birria and quesabirria tacos, and vegan pozole verde, a hominy stew made with a tomatillo-based green salsa.
Mushrooms are also used in vegan versions of traditional dishes like tamales, where jackfruit and oyster mushrooms replace the typical meat filling, and red pozole, where button mushrooms are used instead of meat.
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Types of mushrooms used
Mushrooms have been consumed in Mexico since pre-Hispanic times, and they are used in a variety of dishes, both raw and cooked. In Mexico, mushrooms are referred to as "hongos" or "champiñones". The white button mushroom, known as "champiñón", is the most common variety cultivated in the country. It is often used fresh in salads or side dishes and can also be pickled or canned. Other cultivated varieties include the brown Cremini and the large Portobello, which are all part of the same species, Agaricus bisporus, but at different maturity stages.
Wild mushrooms are also abundant in Mexican forests and fields during the rainy season, contributing to the country's culinary diversity. Oyster mushrooms (Pleurotus ostreatus), known locally as "setas", have been consumed in Mexico for centuries and are commercially cultivated. They are the preferred choice for traditional dishes requiring a firm texture and "meaty" flavour, such as sopa de setas (oyster mushroom soup) and nopalitos con hongos (tender cactus with mushrooms).
In Mexican cuisine, mushrooms are commonly used in dishes such as quesadillas, tacos, and empanadas. They are also used in soups, stews, salsas, and even ceviche. Some specific mushroom varieties used in Mexican cooking include:
- Huitlacoche (Ustilago maydis): This is technically a smut, but it is considered emblematic of Mexican cuisine and has been consumed since pre-Hispanic times.
- Baby Bellas: These mushrooms are easy to find, budget-friendly, and have a mild flavour. They are versatile and can be used in various dishes.
- Oyster Mushrooms: As mentioned earlier, oyster mushrooms are commonly used in traditional Mexican dishes for their firm texture and flavour.
- Portobello Mushrooms: Portobello mushrooms can add flavour to dishes and are often used in vegetarian and vegan recipes.
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History of mushrooms in Mexican food
Mexican cuisine is a complex and ancient culinary tradition, with skills and techniques developed over thousands of years. The country's diverse climate and vegetation make it a fertile ground for growing a variety of mushrooms. Funghi were a staple of the pre-colonial Mexican diet, and many kinds of mushrooms have been consumed in Mexico since pre-Hispanic times. The generic word for mushrooms in the Nahuatl language is "nanacatl", and the places where they grew were called "nanacamilpa". After the arrival of the Spaniards, they were called "hongos" in Spanish. Today, Mexico is the top producer of edible mushrooms in Latin America, with a yearly yield of close to four thousand tons, accounting for 60% of the region's production.
Indigenous communities in the mountain regions of Mexico continue the tradition of mushroom foraging and cooking. Foreign foodies and mushroom experts have also joined in, and tours to mushroom-rich areas of the country have become more common, especially in the sierra regions of Oaxaca and Tlaxcala. The latter is Mexico's smallest state but has the largest variety of wild mushrooms in the country. Foraging expeditions are often led by mycologists from the Autonomous University of Tlaxcala, who help identify the seventy-three edible species of mushrooms found in the region. These mushrooms are used in making soups, quesadillas, bean dishes, moles, and pipians.
Wild mushrooms are combined with mainly autochthonous foods and some introduced ingredients, resulting in a wide variety of dishes. They are commonly fried with chiles, onions, garlic, and herbs to make a taco filling. They are also used in soups, grilled mushroom tacos, mushroom stews, and salsas. Oyster mushrooms or "setas" in Spanish, have been consumed by Mexicans for centuries and are the preferred choice for traditional dishes that require a firm texture and "meaty" flavour. They are used in sopa de setas (oyster mushroom soup) and nopalitos con hongos (tender cactus with mushrooms).
Today, innovative vegan-Mexican cuisine chefs are re-centering mushrooms and creating culinary magic. They are used to enrich everything from salsas to creams, moles, and broths, and are an important part of Mexican cuisine.
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Mushroom dishes for vegans
Mushrooms have been consumed in Mexico since pre-Hispanic times, and they are used in a variety of dishes, both raw and cooked. One such dish is Champiñones a la Mexicana, or Mexican mushrooms, a savoury side dish bursting with authentic flavours. The dish is made by sautéing mushrooms with tomatoes, jalapenos, and aromatic spices. White button mushrooms are typically used, but you can add more flavour with portobello or oyster mushrooms.
Quesadillas de Hongos
Quesadillas are a popular Mexican dish, and mushrooms are a perfect addition. You can use any type of mushroom you prefer, such as oyster, portobello, or white button mushrooms. Sauté the mushrooms with onions, spicy peppers, tomatoes, garlic, and your choice of spices. Serve the filling inside a tortilla with your favourite vegan toppings, such as vegan sour cream or guacamole.
Sopa de Setas
This traditional Mexican soup features oyster mushrooms, known in Mexico as setas. The soup has a firm texture and a "meaty" flavour. You can find many recipes for this soup online and adjust them to your taste.
Nopalitos con Hongos
Another traditional Mexican dish that combines tender cactus with mushrooms. You can use oyster mushrooms or any other variety you prefer. This dish showcases the versatility of mushrooms in Mexican cuisine.
In addition to Mexican-inspired dishes, here are some other vegan mushroom dish ideas:
Vegan Mushroom Stroganoff
Stroganoff is a traditional Russian stew that typically contains beef and sour cream. However, vegan versions use mushrooms as a "meaty" base and replace dairy with coconut milk and tahini. Leeks are often used instead of onions to add a slightly sweet and delicate flavour. This dish is creamy, hearty, and full of savoury depth.
Vegan Mushroom Burgers
Portobello mushrooms are a popular choice for vegan burgers as they have a meaty texture and can take on various flavour profiles. Grill or fry the mushrooms and serve them on a bun with your favourite toppings and condiments.
Creamy Mushroom Risotto
Mushrooms add a savoury, earthy flavour to a creamy risotto. You can use various mushroom varieties and adjust the spices to your taste. This dish is a comforting and hearty option for vegans.
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Mushrooms in Mexican street food
Mexican cuisine is known for its rich diversity, with wild products playing an important role in its traditional dishes. Among these wild products are wild edible mushrooms (WEM), which have been consumed in Mexico since pre-Hispanic times. In fact, Mexico is the top producer of edible mushrooms in Latin America, with a yearly yield of close to four thousand tons, accounting for 60% of the region's total production.
Wild mushrooms are collected in Mexican forests and fields during the rainy season, with a wide variety of species available. Oyster mushrooms (Pleurotus ostreatus), known in Mexico as setas, are one of the most popular types of mushrooms used in Mexican cuisine. They have been consumed by Mexicans for centuries and are often used in traditional dishes that require a firm texture and "meaty" flavour, such as sopa de setas (oyster mushroom soup) and nopalitos con hongos (tender cactus with mushrooms).
Another popular type of mushroom in Mexico is the white button mushroom, known as champiñón, which is derived from the French word champignon. These mushrooms are frequently used fresh in salads or side dishes. They can also be pickled along with jalapeño peppers and other vegetables, adding a delicious touch to spicy snacks and creamy soups. Other types of mushrooms commonly used in Mexican cuisine include cremini and portobello mushrooms, which are actually the same species as the white button mushroom, just at different stages of maturity.
Mushrooms are used in a variety of Mexican street food dishes, including quesadillas, tacos, and soups. Champiñones a la Mexicana, or Mexican mushrooms, is a savoury side dish that showcases the versatility of mushrooms in Mexican cuisine. This dish typically includes sautéed mushrooms, tomatoes, jalapenos, and aromatic spices, and can be served with warm tortillas, sour cream, or guacamole for a complete Mexican feast. Mushroom tacos are also a popular choice, offering a tasty vegetarian or vegan option.
In addition to their culinary uses, mushrooms also hold cultural significance in Mexico. The identification, collection, and use of wild mushrooms have been integral to forest communities, contributing to their food security and economic income. Mushroom festivals, such as the one held in Mixtlan, Jalisco, celebrate the mycological diversity of the region and the traditional knowledge surrounding mushroom identification and usage.
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Frequently asked questions
Yes, mushrooms are used in Mexican cuisine.
Wild and cultivated mushrooms are used in Mexican cooking. Some common varieties include white button mushrooms, oyster mushrooms, cremini, portobello, and baby bellas.
Mushrooms are used in a variety of traditional Mexican dishes, including quesadillas, tacos, mushroom ceviche, mushroom chorizo, soups, stews, and salsas.
Yes, mushrooms are a versatile ingredient in Mexican cuisine and can be used in many vegetarian and vegan dishes. Some options include mushroom tacos, quesadillas, and vegan "carnitas," which are strips of oyster mushrooms marinated in soy sauce and cooked in coconut oil and epazote or oregano.
