By eatmundo · August 3, 2026
🇲🇽AI-generated imageSame ingredients, elsewhere in the world
8 matchesDishes from other countries' kitchens, made from the same core ingredients as Hongos al Epazote. The percentage is the share of ingredients the two recipes have in common.
Ginisang Bagoong BaboyIn the Philippines · same ingredients55%
Grzyby w śmietanie (Mushrooms in Cream Sauce)In Poland · same ingredients55%
Griby v SmetaneIn Russia · same ingredients55%
An earthy, fragrant Mexican mushroom sauté highlighted by the unique, resinous flavor of fresh epazote. This dish is a simple yet deeply satisfying preparation that showcases the natural umami of mushrooms.
According to eatmundo's ingredient comparison, the closest dish to Hongos al Epazote from another cuisine is Ginisang Bagoong Baboy (Philippines): the two share 55% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Clean the 500g of mushrooms with a dry brush or towel and slice them into thick, uniform pieces.
- 2
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it flows easily.
- 3
Add the sliced onion and 2 chopped serrano chilis to the pan, sautéing for 4 minutes until the onion is soft.
- 4
Stir in the 2 cloves of minced garlic and cook for 30 seconds until fragrant.
- 5
Add the mushrooms to the hot pan, spreading them out in a single layer, and let them cook undisturbed for 3 minutes to brown properly.
- 6
Toss the mushrooms occasionally for another 5 minutes until they are tender and have released their water.
- 7
Stir in the 3 sprigs of fresh epazote leaves and 0.5 tsp salt, cooking for 2 more minutes to infuse the distinct herbal scent into the mushrooms.
Frequently Asked Questions
What are Hongos al Epazote?
Hongos al Epazote is a Mexican vegetable dish consisting of mushrooms sautéed with onion, serrano chili, garlic, and fresh epazote herb. It is typically served as a side dish or a filling for tacos and quesadillas.
What if I cannot find epazote?
If fresh epazote is unavailable, use a mixture of oregano and a little lime juice to approximate the distinct herbal brightness.
Do I need to wash the mushrooms?
Avoid soaking them; mushrooms act like sponges and will absorb water, preventing them from browning and becoming crispy in the skillet.
How do I know the mushrooms are done?
They are cooked when they have shrunk slightly, turned a deep brown, and the liquid they released has fully evaporated.
Can I add protein?
Yes, this sauté is excellent when stirred into scrambled eggs or served alongside a piece of grilled steak for a complete meal.
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