Jul 14 2026
Restaurants›Maximón›Smoked & Pickled Mushroom Recipe

Smoked & Pickled Mushroom Recipe

Inspired by Maximón
Time1h
Serves4

brown butter, árbol salsa, crema

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Ingredients

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Mushrooms

Brown Butter

Árbol Salsa

Crema

Method

Prepare the Mushrooms

  1. 1

    Clean and Season

    Wipe the mixed mushrooms with a damp cloth to clean them. Trim the stems if necessary. In a bowl, toss the mushrooms with olive oil, salt, and black pepper until evenly coated.

  2. 2

    Smoke the Mushrooms

    Preheat a smoker or a grill with wood chips for smoking. Place the seasoned mushrooms on the grill or smoker rack and smoke for about 15-20 minutes until they are tender and infused with smoky flavor.

Make Brown Butter

  1. 3

    Brown the Butter

    In a saucepan over medium heat, melt the unsalted butter. Continue to cook, stirring frequently, until the butter turns a golden brown color and develops a nutty aroma, about 5-7 minutes. Remove from heat and set aside.

Prepare Árbol Salsa

  1. 4

    Soak the Chilies

    In a small bowl, soak the dried árbol chilies in hot water for about 10 minutes until softened. Remove the stems and seeds.

  2. 5

    Blend the Salsa

    In a blender, combine the soaked chilies, garlic cloves, tomato, lime juice, and salt. Blend until smooth. Adjust seasoning to taste if necessary.

Prepare Crema

  1. 6

    Mix the Crema

    In a bowl, combine the sour cream, lime juice, and salt. Mix well until smooth and creamy. Adjust salt to taste.

Assembly

  1. 7

    Serve

    On a serving plate, arrange the smoked mushrooms. Drizzle with brown butter, add a generous amount of árbol salsa, and finish with a dollop of crema. Serve immediately.

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