Restaurants›Native Tongues Taqueria - Victoria Park›Hongos Recipe

Hongos Recipe

Name: Native Tongues Taqueria - Victoria Parks Hongos Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 200 g Oyster mushrooms; 200 g Cremini mushrooms; 150 g Kale, chopped; 1 medium Onion, diced; 100 ml Crema; 100 g Queso fresco, crumbled; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil

Inspired by Native Tongues Taqueria - Victoria Park

Time30m

Serves4

oyster and cremini mushrooms, kale, crema, queso fresco, onion

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Hongos

Selected to serve

Tacos

Two monster tacos for 8.95, deep fried or soft shell. Two margaritas on the rocks for 6.00 option with monster tacos purchase.

savory · spicy · rich

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Method

Cooking Instructions

Sauté the onions and mushrooms

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Then, add the oyster and cremini mushrooms, cooking until soft and browned, about 5-7 minutes.

Add kale

Stir in the chopped kale and cook until wilted, approximately 3 minutes. Season with salt and black pepper to taste.

Finish with crema and queso fresco

Remove the skillet from heat and stir in the crema, allowing it to coat the mushrooms and kale. Serve hot, topped with crumbled queso fresco.