Squash and Mushrooms in Salsa Verde

Lately, I have been craving something cooked in salsa verde. But of course, it has to be something gout friendly. So why not squash and mushrooms.  The most important part is a flavorful salsa made with tomatillos.

Today’s raw salsa verde is just a basic salsa verde. If you want you can also roast everything then make the salsa but this way requires less clean up.

If you want to see how I make my complete raw salsa verde watch this video. This one is great on tacos.

First I need to make the salsa by adding all of the salsa ingredients to a blender and liquifying them. Then sit it aside until needed.

Salsa Ingredients
Salsa Ingredients

Roughly chop the squash and mushrooms. The squash I used today was labeled calabaza squash but zucchini would work.

Squash and Mushrooms
Squash and Mushrooms

Cook the veggies until they start to get some color (they will have also reduced down). Then season with cumin and ground ancho chili (optionally chili powder). Then add the salsa and cook until the squash is almost tender. Taste to check to seasoning and add salt if needed. Add the cilantro (if you like cilantro) and cook for two more minutes.

Adding salsa
Adding salsa
Squash and Mushrooms in Salsa Verde
Squash and Mushrooms in Salsa Verde

Squash and Mushrooms in Salsa Verde

Squash and Mushrooms in Salsa Verde

Squash and mushrooms cooked in a flavorful salsa made with tomatillos. 
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
Tried this recipe?Mention @james_strange_eats or tag #james_strange_eats
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