Wild Mushrooms in Mexican Salsa Verde

Mexico has a great variety of wild mushrooms and there are many dishes with mushrooms to be found around the country. Mushrooms are delicious simply sautéed with poblano peppers, mole and adobe sauce are also good partners, perfect for a vegetarian meal. Here I’ve used the versatile salsa verde, garnish and added finely chopped pistachios for extra colour and crunch.


Photography - Chris Middleton

Food Styling - Vicki Valsamis

Wild Mushrooms in Mexican Salsa Verde

Ingredients and Methods



  • ⅓ cup (80 ml) olive oil
  • 500 g Pine or Slippery jack mushrooms
  • 1 Mexican Salsa Verde (See recipe below)
  • 1 Juice of lime
  • To Taste Sea Salt
  • 1 cup (150 g) pistachio nuts, toasted & roughly chopped
  • 100g Salted ricotta, finely chopped

Mexican salsa verde – Makes 400 ml

  • 1 Jalapeño Chili
  • 2 Small Garlic Cloves
  • 25g (approx 5 medium) pasilla chilies
  • ½ cup (125 ml) extra-virgin olive oil
  • ¼ cup (60 ml) lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 tablespoon raisins
  • 15g capers, rinsed
  • 1 large handful flat-leaf parsley
  • 1 small handful mint leaves
  • 1 small handful chocolate mint leaves
  • 1 small handful coriander leaves
  • 1 small handful sweet basil leaves
  • 1 small handful oregano leaves
  • 100g cooked spinach
  • 1 Sea salt, to taste
  • 1 Habenero sauce, to taste



Heat the oil in a large frying pan over low-medium heat. Cook the mushrooms for 2¬–3 minutes, until just tender

Add the salsa verde, lime juice and a little water and heat through, tossing to coat. Season with salt

Serve sprinkled with pistachios and salted ricotta.

Method (Mexican salsa verde):

Preheat an overhead grill to high heat.

Place the jalapeño and garlic on a small tray and grill, turning occasionally, for 10 minutes, until soft, caramelized and charred black.

Chef Paul Wilson

Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)

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Paul Wilson

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