Mexican mushrooms with sweet corn and green peppers

AuthorRichard Jacob
RatingDifficultyBeginner

The traditional recipe may use Frosts Bolete (Butyriboletus frostii) but you can substitute with most mushrooms from store brought to puffballs that I use here.

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Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 2 tbsp Cooking oil
 4 oz Mushrooms
 12 oz Fresh corn cut off the cob or frozen
 ½ Medium sized onion, finely chopped
 1 Green pepper, de-seeded and cut into thin strips
 4 tbsp Parsley or epazote if available.
 1 chicken stock cube, or 1 tsp chicken stock concentrate
 Ground black pepper to taste
1

Heat the oil in the pan and sauté the green pepper, onion and parsley. Sauté until the onion is softens and turns translucent.

2

Add the sweetcorn, mushrooms and crumbled stock cube or stock concentrate. Stir, cover and cook over medium heat for 5 minutes.

3

Uncover and cook another five minutes or so, sprinkle with black pepper and serve.

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Ingredients

 2 tbsp Cooking oil
 4 oz Mushrooms
 12 oz Fresh corn cut off the cob or frozen
 ½ Medium sized onion, finely chopped
 1 Green pepper, de-seeded and cut into thin strips
 4 tbsp Parsley or epazote if available.
 1 chicken stock cube, or 1 tsp chicken stock concentrate
 Ground black pepper to taste

Directions

1

Heat the oil in the pan and sauté the green pepper, onion and parsley. Sauté until the onion is softens and turns translucent.

2

Add the sweetcorn, mushrooms and crumbled stock cube or stock concentrate. Stir, cover and cook over medium heat for 5 minutes.

3

Uncover and cook another five minutes or so, sprinkle with black pepper and serve.

Mexican mushrooms with sweet corn and green peppers

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