Mushrooms with Onion and Garlic for Filling Quesadillas

Hongos Guisados
Servings: 11/2 cups, enough for 6 quesadillas


  • 12 ounces fresh mushrooms, washed and chopped into ½-inch pieces
  • 1/2 medium onion, diced
  • Fresh hot green chiles to taste (roughly 2 chiles serranos or one chile jalapeño), stemmed, seeded and finely minced
  • 1/2 cup water or poultry broth
  • 1/2 lime, juiced
  • 1 tablespoon lard, bacon drippings or fat rendered from chorizo
  • 2 cloves garlic, peeled and finely chopped
  • 1 1/2 tablespoons chopped epazote (optional)
  • Salt, about ½ teaspoon (depending on the saltiness of the broth)


Place the mushrooms, onion, chile, broth or water, lime juice, lard or other fat, garlic and epazote in a medium-size saucepan. Bring to a boil over medium-high heat, cover and cook 3 minutes. Uncover and cook until all the liquid has evaporated and the mushrooms begin to fry in the fat.  Season with salt and cool before filling the quesadillas.


  1. Loved this recipe. Our area just opened up for farmer’s markets and got a lovely bunch of wild mushrooms for this preparation.

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