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Mexican mushrooms with sweet corn and green peppers

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

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.

 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

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


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


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

Nutrition Facts

Servings 0