- 1 white Onion, diced
- 10 oz Tomatillos, peeled, scrubbed and quartered
- 3 cloves of garlic, peeled and chopped
- 1 cup of fresh coriander packaged
- Kosher salt
- tablespoons of extra virgin olive oil, to taste
- 2 banana leaves for steaming (optional )
- 1/2 limes, sliced in wedges
- Preheat oven to 425 degrees. Cut the half of the pepper into thin slices and store. Roughly chop the remaining chili. Reserve 2 tablespoons of onion cubes. Combine the remaining onion with chopped chilli, tomatillos, garlic and 2/3 cup water in a medium saucepan. Cook over high heat and simmer until the vegetables are tender, about 5 minutes. Transfer to a blender; Add the coriander and puree until smooth. Season with salt. Reserve the salsa verde.
- Meanwhile place half of the mushrooms on a baking sheet and drizzle with 3 tablespoons of oil to evenly coat them. Roast on the edges browned and crispy, about 20 minutes.
- Cut the remaining mushrooms into 1-inch pieces, and steam them in a steamer, between banana leaves until soft, about 15 minutes.
- 2 tablespoons of oil remaining in a large pan over medium heat. Add the reserved chopped chili and 1 tablespoon of onion cubes and the steamed mushrooms. Cook, stirring occasionally until the mushrooms begin to brown, about 5 minutes.
- Stir in the salsa and cook until reduced, about 3 minutes. Season with salt and put in a bowl. Sprinkle the remaining tablespoons with the white onion and cover with the roasted maitakes. Season the maitakes with salt and then squeeze lime juice over it.
- Make this salsa verde your destination for vegetable, chicken and fish dishes. The cooking of tomatillos with flavors deepens their taste. Adding coriander makes it higher.
- The recipe was adapted by Daniela Soto-Innes, Chef, co-owner and partner of Cosme and Atla in New York City.