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Hongos en Chipotle

Servings 2 people
Prep Time 10 mins
Cook Time 20 mins


  • 500 g chesnut mushrooms cleaned, sliced
  • ½ white onion sliced
  • 4 tbsp fresh coriander chopped
  • 3 chipotle chillies in adobo
  • ¼ cup water
  • ¼ cup double cream
  • 4 tbsp vegetable oil
  • 1 tsp salt

To serve

  • 8 corn tortillas taqueras
  • 1 hass avocado perfectly ripe, sliced
  • 1 lime cut in wedges


  • Heat the oil in a medium frying pan to medium/ low heat and add the mushrooms. Fry them for 5 minutes, stiring from time to time to avoid burning and to cook evenly.
  • Once the mushrooms look half cooked, add the onion and continue frying for 5 more minutes. The mushrooms will reduce in size and will change colour.
  • While the mushrooms and onion are gently frying. Place the chipotles in adobo and water in a nutri bullet and blend to get a smooth sauce.
  • Add the chipotle sauce to the mushrooms and then add the coriander. Season with salt and add the double cream.
  • Serve in a warm homemade corn tortilla. Add some avocado slices and some lime juice to add an extra layer of flavour.
Course: Main Course
Cuisine: Mexican
Keyword: mexican food, chipotle, vegetarian, mushrooms