A unique Mushroom Broth recipe.

Mushroom broth, with recipe

Chef Alex Burgos shared this delicious recipe with us. It's a mushroom broth that he makes at Los Danzantes restaurant in Oaxaca. And it’s very easy to prepare at home.

The ingredients he uses are Mexican, but he told us that we can use the ingredients we have in our local supermarket...and to enjoy! 

Mushroom Broth recipe ingredients.

1/4 kg tomatillos

5 pcs avocado leaf

4 pcs chili costeño or red chili.

20gr chepiche (Oaxacan herb use as a condiment)

2 garlic cloves

50gr white onion

1 liter chicken stock

20gr seasonal mushrooms

50ml olive oil.

Salt and pepper to taste

For garnish and decoration

Edible leaves

Cambray onion rings

Herbs such as purslane.

Seasonal mushrooms

How to prepare your Mushroom Broth.

Step 1

Wash the tomatoes and cut them in half.

In a frying pan with a little olive oil, fry the garlic cloves, onion, and tomatoes.

Add to the frying pan the tomatoes, half of the seasonal mushrooms, and the pieces of chili costeño or any hot red chili of your choice.

Cook the mixture for 10 more minutes and add the chicken stock.

When it comes to a boil, take the mixture to the blender, blend perfectly and pass through a fine strainer.

Step 2

Place the mixture in a small saucepan with a little olive oil and sauté the mixture.

Add the avocado leaves and the chepiche. Let it cook for 5 more minutes and remove the leaves.

Season with salt and pepper.

Step 3

Serve with seasonal mushrooms lightly sautéed in butter or olive oil on a deep plate. Garnish with edible herbs and Cambray onion rings.


Makes 6 servings

Note: Read our interview with Chef Alex Burgos.

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