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Hongos Recipe

Name: Havana Vancouvers Hongos Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 500 grams King oyster mushrooms; 3 tbs Olive oil; 2 tbs Lime juice; 1 tsp Garlic powder; 1 tsp Cumin; 1 tsp Paprika; 1 tsp Salt; 1 tsp Black pepper; 2 cups Cabbage; 1 cup Rice vinegar; 2 tbs Sugar; 1 tsp Salt; 1 cup Mayonnaise; 1 unit Serrano pepper; 2 cloves Garlic cloves; 1 tbs Lemon juice; 1 to taste Salt; 1 cup Corn (fresh or frozen); 1 small Red onion; 1 tbs Cilantro; 1 tbs Lime juice; 1 to taste Salt; 200 grams Enoki mushrooms; 1 cup Flour; 1 to taste Salt; 500 ml Oil for frying; 4 units Corn tortillas; 4 units Charred green onions

Inspired by Havana Vancouver

Time1h 30m

Serves4

asada marinated king oyster mushrooms, pickled cabbage, charred green onion + serrano aioli, corn salsa, crispy enoki mushrooms, corn tortilla

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Ingredients

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Mushroom Marinade

1 1/8 lb (500 grams) King oyster mushrooms

3 tbs olive oil

2 tbs ReaLime juice

1 tsp Watkins garlic powder

1 tsp Cumin

1 tsp Watkins paprika

1 tsp Celtic sea salt

1 tsp black pepper

Pickled Cabbage

2 cups Cabbage

1 cup Rice vinegar

2 tbs sugar

1 tsp Celtic sea salt

Serrano Aioli

1 cup Mayonnaise

1 unit Serrano pepper

2 cloves Garlic cloves

1 tbs ReaLemon lemon juice

1 to taste Celtic sea salt

Corn Salsa

1 cup Corn (fresh or frozen)

1 small Red onion

1 tbs Cilantro

1 tbs ReaLime juice

1 to taste Celtic sea salt

Crispy Enoki Mushrooms

7.05 oz (200 grams) Enoki mushrooms

1 cup Flour

1 to taste Celtic sea salt

2 1/8 cup (500 ml) Oil for frying

Assembly

4 units Corn tortillas

4 units Charred green onions

Method

Mushroom Preparation

Marinate the Mushrooms

In a bowl, mix olive oil, lime juice, garlic powder, cumin, paprika, salt, and black pepper. Slice the king oyster mushrooms and coat them in the marinade. Let them marinate for at least 30 minutes.

Grill the Mushrooms

Preheat a grill or grill pan over medium-high heat. Grill the marinated mushrooms for about 5-7 minutes on each side until charred and tender.

Pickling Cabbage

Prepare the Pickling Solution

In a saucepan, combine rice vinegar, sugar, and salt. Heat until the sugar and salt dissolve. Remove from heat.

Pickle the Cabbage

Place shredded cabbage in a jar and pour the pickling solution over it. Let it sit for at least 30 minutes before serving.

Making the Aioli

Blend the Aioli

In a blender, combine mayonnaise, serrano pepper (seeds removed), garlic cloves, and lemon juice. Blend until smooth and season with salt to taste.

Corn Salsa Preparation

Mix the Salsa

In a bowl, combine corn, finely chopped red onion, cilantro, lime juice, and salt. Mix well and set aside.

Crispy Enoki Mushrooms

Prepare the Enoki

Dust enoki mushrooms with flour mixed with salt. Heat oil in a pan for frying.

Fry the Enoki

Deep-fry the enoki mushrooms until golden brown and crispy. Drain on paper towels.

Assembly

Assemble the Dish

Warm the corn tortillas on a skillet. Layer grilled mushrooms, pickled cabbage, corn salsa, and crispy enoki mushrooms. Drizzle with serrano aioli and top with charred green onions. Serve immediately.