Jul 14 2026
Restaurants›Lost Palm›Mushroom Bolòn Recipe

Mushroom Bolòn Recipe

Inspired by Lost Palm
Time1h 30m
Serves4

VEGAN CHEF CHALLENGE mashed plantain fritter, local mushrooms, cilantro aioli, salprieta, house hot sauce, cilantro

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Ingredients

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Fritter Base

Mushroom Filling

Cilantro Aioli

Salprieta

House Hot Sauce

Garnish

Method

Fritter Base

  1. 1

    Prepare the Plantains

    Peel the green plantains and cut them into 1-inch pieces. Place them in a pot of salted water and bring to a boil. Cook for about 15-20 minutes or until tender. Drain and let cool slightly.

  2. 2

    Mash the Plantains

    Using a potato masher or fork, mash the cooked plantains until smooth. Season with salt to taste and set aside.

Mushroom Filling

  1. 3

    Sauté the Vegetables

    In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion becomes translucent.

  2. 4

    Cook the Mushrooms

    Add the local mushrooms to the skillet and cook until softened, about 5-7 minutes. Season with salt, black pepper, and chopped cilantro. Remove from heat and let cool.

Cilantro Aioli

  1. 5

    Blend the Aioli

    In a blender, combine silken tofu, chopped cilantro, minced garlic, lemon juice, and salt. Blend until smooth and creamy. Adjust seasoning as needed.

Salprieta

  1. 6

    Mix the Salprieta

    In a small bowl, combine toasted sesame seeds, ground cumin, and salt. Mix well and set aside.

House Hot Sauce

  1. 7

    Prepare the Hot Sauce

    In a blender, combine hot peppers, minced garlic, vinegar, and salt. Blend until smooth. Adjust seasoning as needed.

Assembly

  1. 8

    Form the Fritters

    Take a portion of the mashed plantain and flatten it in your palm. Add a spoonful of the mushroom filling in the center, then fold the plantain over to enclose the filling. Shape into a ball.

  2. 9

    Fry the Fritters

    Heat vegetable oil in a deep skillet over medium heat. Fry the bolòn until golden brown on all sides, about 3-4 minutes. Remove and drain on paper towels.

  3. 10

    Serve

    Serve the Mushroom Bolòn hot, topped with cilantro aioli, a sprinkle of salprieta, and a drizzle of house hot sauce. Garnish with extra chopped cilantro.

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