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Squash and Mushrooms in Salsa Verde
James Strange

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
Servings: 4 people
Course: Main Dish, Side Dish
Cuisine: Mexican
Calories: 118
Ingredients Method Notes

Ingredients
  

Salsa
  • 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
Veggies
  • 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

Method
 

  1. First make the salsa verde. To a blender add tomatillos, serrano pepper, onion, garlic, salt, water and lime juice. Blend until liquid.
    Salsa Ingredients
  2. To a hot pan add 1 Tablespoon of oil, squash and mushrooms cook until they start to get some color. About 5 minutes
  3. To the pan add the ground cumin and ground ancho chili and stir.
  4. 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
  5. Taste to check for seasoning, if needed add salt.
  6. Add one cup roughly chopped cilantro and cook for 2 more minutes. Then serve.

Notes

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