Mushrooms with Garlic and Guajillos

The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.

Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.

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1/2 cup olive oil
10 cloves garlic, chopped
2 guajillo chiles (or more, according to taste) seeded and cut into rings with scissors
1 pound fresh oyster mushrooms, washed and dried, sliced lengthwise
1 pound fresh cultivated mushrooms, washed, dried and stems removed, sliced
salt, to taste


Heat the olive oil and add the garlic. Cook, stirring, just until they are softened, then add the chile rings and stir until coated with oil. Add the mushrooms and salt and cook over low heat for 6-7 minutes. Serve the mixture immediately with some small hot corn tortillas.

Recipe from Karen Hursh Graber.