Directions

Prepare the Pipián Verde

1. Heat a comal or skillet over medium-high heat.

2. Char the onion, garlic, serrano pepper, jalapeño, tomatillos until their skins are evenly blistered, turning occasionally for even cooking. Add the pumpkin seeds midway through, removing as soon as they brown on both sides to avoid burning.

3. Transfer the charred ingredients to a blender along with the cilantro, epazote, and vegetable broth. Blend until smooth, adjusting the consistency with more broth if needed.

4. Heat the oil in a medium pot over medium heat. Pour the blended sauce into the pot, stirring as it heats.

5. Bring the sauce to a gentle simmer and cook for 10 minutes, stirring occasionally. Season with salt to taste and set aside.

Prepare the Mushrooms

1. Slice the king oyster mushrooms in half lengthwise. Then carefully score diagonally (taking care not to slice to deep so you don’t cut through the mushrooms) before rotating the mushrooms to repeat and create a ‘cross-hatch’ pattern.

2. In a large skillet, melt half of the butter over medium heat.

3. Add half of the garlic and jalapeño, cooking until fragrant (about 1-2 minutes).

4. Add half of the mushrooms and cook for 5-7 minutes, turning until golden brown on both sides. Season with salt.

5. Repeat steps 2 through 4 until all the mushrooms are seared.

To Serve

1. Plate the sautéed mushrooms alongside or over a serving of rice.

2. Generously pour the Pipián Verde sauce over the mushrooms.

3. Garnish with additional cilantro if desired and serve immediately.