Author Notes
I live in Costa Rica so mangoes are always a great idea for savory recipes too.
Also the beer and the smoked paprika adds a great flavor to the oyster mushrooms.
Both, mangoes and mushrooms, are a great contrast between fresh and earthy flavors.
—Qué Rico Todo
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Ingredients
- Beer-oyster mushrooms
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500 grams
Oyster mushrooms
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1/4 cup
Ale beer of your choice
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Splash
Lime juice
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1/2 teaspoon
Smoked paprika
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1 tablespoon
Olive oil
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Salt
- Mango Slaw
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2
Ripe mangoes cut into small cubes
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1 cup
White cabagge cut into thin strips
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1
Medium red onion cut into thin strips
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1
Jalapeño pepper sliced
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3 tablespoons
Lime juice
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1 dash
Olive oil
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Handful
Cilantro
Directions
- Beer-oyster mushrooms
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Cut the mushrooms into strips. In a large skillet, heat one tablespoon of olive oil over medium-high heat.
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Cook the mushrooms until they are browned. It is important at this point not move or shake the pan because otherwise they will not brown.
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Then add salt, lime juice, paprika and the beer.
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Let the alcohol evaporate and check the salt. Reserve.
- Mango Slaw
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In a bowl put the cabbage, mango, onion and jalapeno pepper.
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Season with lime juice, a drizzle of olive oil and salt. I refrigerate covered by at least one hour.
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Serve the mushrooms and the slaw in a homemade corn tortilla with avocado and a pinch of sea salt.
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