Fried Mushroom Recipe
crispy portobello, roasted corn and poblano, tomatillo crema, red cabbage, cotija cheese
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Ingredients
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Mushrooms
Roasted Corn and Poblano
Tomatillo Crema
Garnishes
Method
Fried Portobello
- 1
- 2
Fry the Mushrooms
In a large skillet, heat a tablespoon of olive oil over medium-high heat. Once hot, add the mushrooms and fry for about 4-5 minutes on each side until golden brown and crispy. Remove from the skillet and set aside.
Roasted Corn and Poblano
- 3
Roast the Poblano
Preheat the oven to 400°F (200°C). Place the poblano pepper on a baking sheet and roast for about 15-20 minutes until the skin is charred and blistered. Remove from the oven and let cool. Once cool, peel the skin off and chop finely.
- 4
Cook the Corn
In the same skillet used for the mushrooms, add a tablespoon of olive oil and the corn kernels. Season with salt and cook for about 5-7 minutes until they are golden and slightly caramelized. Add the chopped roasted poblano and mix well.
Tomatillo Crema
- 5
Prepare the Tomatillo Crema
In a blender, combine chopped tomatillos, sour cream, lime juice, and salt. Blend until smooth and creamy. Adjust salt to taste.
Assembly
- 6
Assemble the Dish
On a serving plate, place the fried Portobello mushrooms. Top each mushroom with the roasted corn and poblano mixture. Drizzle with tomatillo crema and garnish with shredded red cabbage and crumbled cotija cheese.