Mushroom Cocktail: Coctel de Champiñones

articles Food & Cuisine Recipes

Ana María Flores Sánchez

Serves 6 – 8


  • 1 kilo button mushrooms
  • 1 C. water
  • 3 small tomatoes, chopped
  • 1/2 onion, finely chopped
  • 1/2 C. tomato sauce
  • 1 C. ketchup
  • Juice of 4 or 5 limes
  • 2 Tbsp. soy sauce
  • 2 serrano peppers, chopped
  • 1 tsp. chicken bullion powder
  • 2 sprigs of cilantro, washed and finely chopped
  • Salt to taste


Wash and slice mushrooms. Bring water to a boil in a medium sauce pan, add mushrooms and allow to simmer until just wilted, 3 to 5 minutes. Add the powdered bullion, remove the pan from the flame and allow the mixture to cool.

In a large bowl, combine the mushrooms with their liquid and the remaining ingredients and mix well.

Serve in coctail glasses with saltines.

Published or Updated on: January 1, 2006 by Ana María Flores Sánchez © 2008


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