Beef and Boletus Mushrooms (Ocox Mushrooms) with husk tomatoe sauce

Information & interesting data

The word “Ocox” in Nahual means “Head” and some of the tribes of Guatemala wrote about this type of mushrooms before their encounter with the Spanish Empire.

Prep time 15 Minutes

  • Total time 18 Minutes
  • Servings 4 persons
  • $$ Moderate
  • Category Main Dish


  • 1 pound Boletus Mushrooms
  • 1 pound of Lean Stew Meat
  • 1 pound Husk or Mexican Tomatoes
  • 3 Garlic Cloves
  • 6 teaspoon extra-virgen olive oil
  • 1 ½ teaspoon ground Basil
  • 1 ½ teaspoon ground Rosemary
  • ½ teaspoon ground Marjoram
  • ½ teaspoon ground Oregano
  • ½ teaspoon ground Thyme
  • Course salt
  • ½ Cup of White Wine
  • 8 to 10 Slices of Whole Grain Bread
  • 8 Ounces Shredded Pita or Oaxaca Cheese


Make Boletus Mushrooms:

  • Off heat chopped stew and garlic cloves and place in medium nonstick. skillet with the olive oil. Sauted 3 minutes.
  • Add chopped Boletus Mushrooms, swirl the mix cover and cook 2 minutes.
  • Add White wine cover and cook 2 minutes.
  • Add basil, marjoram, Rosemary, oregano, thyme and course salt and cook at mediun heat 5 minutes. Swirl occasionally.
  • Add chopped husk tomatoes cover and cook 3 minutes. Swirl occasionally.
  • Serve the mix drizzle over a slice of bread with shredded Pita or Oaxaca cheese on top.
  • Ready Serve hot.


Suggest Main and side dishes

  • Light Salad

Wine Recomendations

  1. Grenache/Garnacha Very Fruity, spicy & bold flavored red wine
  2. Malbec Spicy and tart red wine
  3. Pinot Noir Spicy and fruity red wine
beef and boletus mushrooms guatemala mundochapin - Recipe - Beef and Boletus Mushrooms (Ocox Mushrooms) with husk tomatoe sauce
Beef and Boletus Mushrooms (Ocox Mushrooms) with husk tomatoe sauce

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