Hongo Al Pastor Recipe
Shiitake & Oyster Mushrooms, Pineapple 'Tepache' Chutney, Cilantro
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Ingredients
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Mushrooms
Pineapple Tepache Chutney
Garnish
Method
Mushrooms Preparation
- 1
Sautéing the Mushrooms
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 2
- 3
Seasoning the Mixture
Add ground cumin, chili powder, salt, and black pepper. Stir well to coat the mushrooms evenly with the spices and cook for an additional 2 minutes.
Pineapple Tepache Chutney Preparation
- 4
Cooking the Chutney
In a saucepan, combine chopped pineapple, brown sugar, cinnamon stick, cloves, and water. Bring the mixture to a simmer over medium heat.
- 5
Simmering
Let the mixture simmer for about 15 minutes, stirring occasionally until the pineapple is soft and the sugar has dissolved.
- 6
Finishing Touches
Remove from heat and stir in lime juice. Allow the chutney to cool before serving.
Assembly
- 7
Plating the Dish
On a plate, serve the sautéed mushrooms topped with a generous spoonful of the pineapple tepache chutney.
- 8
Garnishing
Sprinkle chopped cilantro over the dish and serve with lime wedges on the side.