The kind of Mexican plate you make on repeat. lime and coriander, a proper steam, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the lime and coriander elements, and pat the mushroom dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the mixed mushrooms and steam until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dried ancho chillies and the rest of the lime and coriander flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Mexican
Members
Our tested Smoked Halloumi Salad: fire-roasted, generous, and balanced with cumin and garlic....
Mexican
Members
A bright take on Aubergine Fritters, built on tomatillo and jalapeno and finished the way we...
Mexican
Members
Our tested Charred Lentil Medley: fire-roasted, generous, and balanced with lime and coriander....
Mexican Weeknight-friendly Salmon Toast with the cumin and garlic we come back to again and again. Big...