Champiñones a la Mexicana is one of the easiest and most delicious Mexican side dishes you can make. Juicy mushrooms cooked with tomato, onion, and chile are perfect for tacos, quesadillas, or simply with warm tortillas.
This dish is one of those simple, down-to-earth recipes that makes you feel like you’re in a cozy Mexican kitchen.
The name literally means “Mexican-style mushrooms”, and that’s exactly what they are: fresh mushrooms cooked with the classic trio of tomato, onion, and chile that makes almost anything taste like home.
It’s light, earthy, and full of that comforting, homemade taste.
What You’ll Need
- Mushrooms: I use pre-sliced champiñones to keep things easy, but you can chop them or leave them whole if they’re small.
- Veggies: “A la mexicana” means tomatoes, onion, and green chile. The classic trio. Jalapeño or serrano are perfect, but use what you can find.
- Seasoning: Garlic, salt, pepper, and a bit of parsley. I prefer parsley here instead of cilantro so the mushrooms stay the star.
How To Make Champiñones a la Mexicana
Start by getting everything ready: chop the onion, dice the tomatoes, and finely chop the chile, garlic, and parsley.
Clean mushrooms gently with a brush or paper towel, give them a quick rinse if needed, pat dry, and they’re ready to slice and cook.
Having everything prepped makes cooking so much easier and less stressful.
Heat a little olive oil in a large non-stick pan over medium-high heat. Add the onion first and cook until it softens and smells sweet, about 2 minutes.
Then add the chile and cook for another minute. Stir in the garlic just until it smells amazing, but don’t let it burn.
Now add the diced tomatoes, season with a little salt and pepper, and cook while stirring until the tomatoes release their juices and everything looks saucy.
Add the mushrooms and give everything a good stir so they soak up all that flavor.
Cover the pan, lower the heat to medium-low, and let them cook for about 8 minutes. Stir once or twice so they cook evenly.
Uncover the pan and cook for another minute to bring all the flavors together.
I like my champiñones a la Mexicana a bit juicy so I can scoop them up with a tortilla, but if you prefer them a little drier, let them cook just a bit longer.
Taste and adjust the seasoning if needed, then remove from the heat.
Sprinkle with the chopped parsley, mix well, and serve right away while they are still hot and fragrant.
You can eat champiñones a la mexicana in so many ways: tucked into warm tortillas for a quick taco, spooned over Mexican red rice, or even next to a fried egg for breakfast.
I love making a big batch and using it as a filling for fried quesadillas. It’s one of those versatile dishes that works any time of day.
It’s the kind of recipe that makes weeknights easier and a little more delicious, and the best part is, it happens in just minutes.
Tips & Notes
- Champiñones are the classic white button mushrooms you find everywhere. They’re mild, cook quickly, and are packed with nutrients, plus they’re light and perfect for everyday cooking.
- Skip the water, trust me. The mushrooms and tomatoes make their own little sauce that keeps everything juicy and perfect. Just keep an eye on the heat so it doesn’t dry out.
- If you like things milder (or spicier!) just play with the amount of chile. Make it yours.
- Go easy on the garlic and pepper. You want the mushrooms to be the star of the show, not hiding behind too many spices.
- This is a great one to make in a big batch. Double it and you’ll have something delicious waiting for you on busy days.
Storing For Later
Champiñones a la Mexicana are great for those busy nights, so I always like to make a little extra.
- Store any leftovers in the fridge for up to 3 days. They keep really well.
- You can freeze them too for up to 3 months, which is perfect if you want a ready-to-go meal.
- When it’s time to eat, just warm them up in a pan with a splash of water, and they’re good as new.
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Champiñones a la Mexicana
Ingredients
- 1.5 lb champignon mushrooms (cleaned and sliced)
- 3 medium tomatoes (diced)
- 1 medium onion (diced)
- jalapeños or serrano peppers (chopped, as much as you want)
- small bunch of parsley
- 1 garlic clove (minced)
- 3 Tablespoons extra virgin olive oil (or the oil you prefer)
- salt and pepper (to taste)
Instructions
- Heat up the olive oil over medium heat in a pan.
- Add onions and sautée for 2 minutes, then add chili peppers and sautée one more minute.
- Stir in garlic and allow to cook until fragrant.
- Add tomatoes, season with salt and pepper, and cook while stirring constantly until tomatoes release their juices.
- Mix in the mushrooms and cover the pan.
- Set the heat over medium-low and cook for about 8 minutes, mixing from time to time until mushrooms are tender.
- Uncover the pan and allow the mixture to cook for an extra minute or until most of the juices are gone (read notes).
- Adjust salt and pepper to taste, remove the pan from the heat.
- Mix in chopped parsley and serve.
Notes
- I like the mixture to be a little bit juicy, so when you uncover the pan make sure you cook until they have the right consistency to you. If you want them a little bit drier then allow cooking longer.
- The ingredients listed are enough for 4 servings as sides. Or for 2 large servings as a main meal.
- Adjust the heat level to your liking by using more or fewer chiles.
- Keep the seasoning light so the earthy flavor of the mushrooms really shines.
- This recipe doubles beautifully, perfect for making ahead and enjoying during a busy week.
Nutrition Information
Loved my Champiñones a la Mexicana recipe? You can leave a comment below and rate the process, also, don’t forget to follow me on: Instagram, Facebook, Pinterest, YouTubeT, and TikTok!
If you wondering how to say mushroom in Mexico? In Mexico (and of course, other parts of Latin America), the general word for “mushroom” is hongo; “champiñones” and “setas” are particular varieties of mushroom.
Also, cremini are the same variety as portobello and button mushrooms, but the cremini have a more complex, meaty and savoury flavour, making them a perfect choice for use in recipes like champiñones salteados con ajo.
I just love your recipes and thought a little bit more info won’t hurt :) Thank you Mari <3
My youngest daughter is vegetarian and she’s always looking for mexican vegetarian recipes, I totally forgot to tell her about champiñones a la mexicana!! she will be so happy when I tell her, I am from Mexico too and always tried to pass my love for our recipes to my kids.