Mushrooms in Green Sauce with Purslane

Don't miss trying this recipe for mushrooms in green sauce with purslane; it's ideal if you're watching your diet or simply don't like pork and are looking for a delicious and different option to prepare.
Ingredients
6
Servings
  • 250 grams oyster mushrooms
  •   water water
  • 2 cups tomatillo, in half 2 cups tomatillo, in half
  • 2 serrano chiles 2 serrano chiles
  • 1/4 onions 1/4 onions
  • 1 clove garlic 1 clove garlic
  • 1/2 cups cilantro 1/2 cups cilantro
  • 1 teaspoon thyme 1 teaspoon thyme
  • 2 tablespoons olive oil  2 tablespoons olive oil
  •   salt  salt
  •   pepper  pepper
  • 1 cup potato  , into medium cubes and cooked 1 cup potato , into medium cubes and cooked
  • 2 cups purslane, only the leaves, clean and cooked
  • 1/2 cups white rice, to accompany 1/2 cups white rice, to accompany
Preparation
25 mins
20 mins
Low
  • Cut the mushrooms into thin strips and set aside.
  • In a pot, cook the tomatoes, serrano chili, garlic, onion, and cover with water, cooking for 5 minutes or until the tomatoes change color.
  • Blend the sauce along with thyme, cilantro, and salt.
  • In a pot, heat the oil and fry the mushrooms for 5 minutes.
  • Add the green sauce, purslane, and potatoes and cook for 10 minutes until the mushrooms are tender.
  • Serve on a wide plate and accompany with rice or beans.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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