Javier and I went back to the books for some inspiration the other day. We were starting to feel in a rut, as one often does in January, and wanted to look at the pictures and recipes in our Mexican cookbooks for some inspiration and/or memory helpers. We have about 5-6 very good and comprehensive Mexican cookbooks, and all of them but one have colorful pictures. However, the one without the colorful pictures, an older book by Diana Kennedy, has some of the best recipes and ideas. It was after flipping through the vegetable section of this old (but favorite) cookbook that I remembered a way to cook mushrooms, otherwise known as hongos o champiñones in Mexico.
I just happened to have all of the ingredients on hand! Not that I normally keep tomatillos, chiles serranos y hongos in the house, but I had been produce shopping a few days before and had picked up a number of things just because they looked so good. This is also a January thing.
HONGOS EN SALSA DE TOMATILLO is a simple combination of mushrooms, sliced chile serrano and onions in a tomatillo salsa made with garlic. It is made to be eaten on rice, in tortillas, or as a side dish to meat. Javier and I remembered a trip through New Mexico years ago where potatoes were served with chile verde ladled over them. The HONGOS EN SALSA DE TOMATILLO could also be served this way as a simple and inexpensive meal.
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