Squash and Mushrooms in Salsa Verde

Squash and Mushrooms in Salsa Verde

Squash and mushrooms cooked in a flavorful salsa made with tomatillos. 
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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Course: Main Dish, Side Dish
Cuisine: Mexican
Keyword: Tacos, Vegan
Servings: 4 people
Calories: 118kcal
Author: James Strange



  • 1 pound tomatillos
  • 1 each serrano pepper or more
  • 1/2 each small onion
  • 2 cloves garlic
  • 1/2 Tablespoon salt
  • 2 Tablespoon Water
  • 1 Tablespoon lime juice


  • 2 each squash calabaza or zucchini
  • 8 oz mushrooms
  • 1 Tablespoons oil
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon ground ancho chili or your favorite chili powder
  • 1 cup cilantro roughly chopped


  • First make the salsa verde. To a blender add tomatillos, serrano pepper, onion, garlic, salt, water and lime juice. Blend until liquid.
    Salsa Ingredients
  • To a hot pan add 1 Tablespoon of oil, squash and mushrooms cook until they start to get some color. About 5 minutes
  • To the pan add the ground cumin and ground ancho chili and stir.
  • Add the salsa verde to the pan and cook on medium heat for 5 minutes. If the pan starts to get dry and a little water.
    Adding salsa
  • Taste to check for seasoning, if needed add salt.
  • Add one cup roughly chopped cilantro and cook for 2 more minutes. Then serve.




Calories: 118kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 902mg | Potassium: 834mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4650IU | Vitamin C: 52mg | Calcium: 20mg | Iron: 1.8mg
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