Caldo de Hongos (Mexican Clear Mushroom Soup) is a traditional Mexican recipe for a classic vegetarian mushroom stock made from a blend of dried mushrooms and wild mushroom trimmings. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Mexican Clear Mushroom Soup (Caldo de Hongos).
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This is a classic recipe from Central Mexico, where mushroom foraging is an important economic activity. The original mushroom soup, still prepared in the countryside today contains varieties of mushrooms such as '… enchilados, pambazos, yemas, señoritas, patitas de pájaros, tejamaniles e incluso morillas'. Pambazos and morillas are the well-known cèpes and morels, respectively; yemas (Tricholoma equestre), are also called canario (canary, or canari in French) for their yellow cap; shaped as a saddle, they are known in English as 'yellow knight', and although still harvested for consumption, these mushrooms are considered to cause malaise in some cases. Others might look discoloured and decrepit, but are absolutely edible, such as the tejamaniles (Laccaria laccata); called waxy laccaria, or “the deceiver” for their changing appearance, as mentioned, quite unattractive when old, but almost out of a cartoon or fairy-tale when young, abundant and in tones from pink, to orange and red.
City and restaurant versions of the soup often simply use cultivated mushrooms. If you forage for your own mushrooms use a blend of mixed wild mushrooms. Otherwise use a blend of cultivated mushrooms like oyster mushrooms, king oyster, chestnut, portobello and shiitake. The epazote is an important herb for this recipe. It has no real substitute, so just leave out if you don’t have access.
Ingredients:
300g assorted mushrooms, such as chestnut (cremini), shiitake, oyster, etc.; wiped clean, and sliced
¼ white onion; peeled, and chopped
2 garlic cloves; peeled, and chopped finely
2 guajillo chillies; wiped clean, stems and seeds removed, and sliced into strips
4 tbsp epazote (if available, or omit); washed, and coarsely chopped
5g coriander; washed, and coarsely chopped
1l chicken stock (or well-flavoured vegetable stock), or water; plus more, as needed
2 tbsp oil
Salt and freshly-ground black pepper, to taste
Method:
Set a pan over medium heat and add the oil. When hot used to fry the guajillo strips, for one or two minutes, stirring to avoid burning. Transfer to a heat-proof bowl (leave as much oil behind as you can), then cover with boiling water and set aside to soak until it's time to serve.
Place the pan you used for the chillies back on the heat then add the onions and fry for about 4 minutes, or until translucent. At this point add in the mushrooms, stir to combine and continue cooking for two minutes more. Push the mushrooms to one side then add the chopped garlic.
Cook the garlic for 20 to 30 seconds, then stir everything back together, before adding in the stock or water. Bring to a boil then reduce the heat to a simmer, and cook, covered, for ten minutes. Uncover, add more liquid, as needed, and season with salt and pepper, to taste; add chopped epazote (if using), and coriander.
Continue cooking and stirring occasionally, until the herbs have just wilted. Adjust seasoning with more salt and pepper, as needed.
Serve pipping hot, topped with some of the soaked guajillo strips, and warm corn tortillas to accompany.
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