Champiñones a la Mexicana is a family favorite side dish, so easy to make and with an earthy and comforting flavor.
Serve them with grilled chicken or steak, or use the rich and flavorful mixture to fill quesadillas and tacos!
What are champiñones a la Mexicana?
Champiñones a la Mexicana is an easy, super quick, and delicious side dish made of sauteed champignon mushrooms with tomatoes, onions, and chili peppers.
The recipe comes together in a little time and is perfect to serve as a side dish for fried eggs, chilaquiles, enchiladas, or any grilled protein. But they are so delicious that make the perfect vegan dish to serve with warm tortillas or over steamed rice.
Champignon mushrooms, also known as “white button mushrooms” or “table mushrooms” is a popular and most cultivated mushroom perfect to make pasta recipes, soups, casseroles, and of course, to sautée and serve as a side dish.
In Spanish, they are known as hongos champiñones and provide an excellent source of B vitamins, niacin, riboflavin, phosphorus, and minerals. They are also low on calories, making them perfectly healthy food.
The ingredients needed
Mushrooms: For a quick and easy recipe, I went with pre-sliced champignon mushrooms. You can also cut them into cubes or even add them whole if they are not too big.
Vegetables: For any dish called “A la Mexicana” you will always need tomatoes, onions, and green chili peppers. Diced and chopped.
Herbs & Spices: Pepper, garlic, salt, and parsley. Some people like to use cilantro, but I think in this particular recipe parsley is more appropriate as it won’t overwhelm the delicate flavor of the mushrooms.
How To Clean Champignon Mushrooms
The first question when it comes to cooking mushrooms is “Should I wash them?” And to be honest, I don’t have the right answer.
I made this recipe using pre-sliced mushrooms from the supermarket which are already cleaned. But, most of the time I buy wild mushrooms and have to clean them myself, so here’s what I do if I am cooking them right away:
- Using a small mushroom brush, clean up the excess of dirt mushrooms have attached to the stem base.
- Using paper towels, wipe out and clean throeughly each mushroom until there’s not signs of dirt left.
- Place mushrooms on a colander and give them a quick rinse under cold water, shaking the colander a few times.
- Pat dry them one by one with paper towels.
- Cut them and cook them or eat them right away.
NOTE: If you want to store them to cook them later. Do not rinse them at all. After you’ve cleaned them, place them in a paper bag and store them in the fridge.
Related: How To Clean Mushrooms.
Champiñones a la Mexicana Recipe
Prepare your veggies, chop the onion, dice the tomatoes, and finely chop chilies, garlic, and parsley. Set aside.
In a large no-stick pan heat up the olive oil over medium heat and first add the chopped onions. 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.
Add the mushrooms, mix thoroughly and cover the pan. Set the heat over medium-low and cook for about 8 minutes, mixing from time to time so they cook evenly.
Now, uncover the pan and allow the mixture to cook for an extra minute. I like the mixture a little juicy, so I don’t allow it to dry out, but this is up to you.
Adjust salt and pepper to taste, remove the pan from the heat, then add chopped parsley. Mix well and serve.
How To Serve This Recipe
I love serving this dish for a quick lunch with fried eggs and Mexican red rice on the side. But here are my favorite main dishes to serve with:
- Pollo con crema (creamy chicken).
- Chilorio (shredded pork in chili sauce).
- Baked Enchiladas (stuffed with chicken and vegetables).
- Camarones a la Diabla (spicy shrimp).
Store And Reheat Suggestions
Champiñones a la Mexicana is the perfect prep meal for those busy nights, so you might want to make it ahead.
- Store your leftovers for up to 3 days in an airtight container in the refrigerator.
- The recipe freezes wonderfully for up to 3 months too in bags or freezer-proof containers.
- For reheating, place the sauteed mushrooms in a pan and add a splash of water. Heat up over medium heat.
Watch How To Make It
Champiñones a la Mexicana
- 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 Tbsp extra virgin olive oil (or the oil you prefer)
- salt and pepper (to taste)
- 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.
- 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.