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Chilaquiles Verdes with Lion’s Mane


Prepared by Chef Carlos from @birriapalacruda and @ome.losangeles


For Salsa Verde 
  • 270g Tomatillo, tatemada/ roasted
  • 100g Cebolla, tatemada/ roasted
  • 180g Jalapeno
  • 21g Serrano
  • 3g Garlic, raw
  • 150g Water
  • TT Salt
  • 80g Cebolla, Small dice

 For Chilaquiles
  • 6-8 oz Fresh Lions Mane
  • 1 pt Salsa Verde
  • 1 qt non-Seasoned tortilla chips
  • ¼ c Oaxaca crema
  • ⅛ c Queso fresco
  • 2 tbsp Canola oil
  • 2 Cloves garlic, smashed
  • Garnishes: cilantro, green garlic, scallions


  1. Prepare the Salsa Verde. Blend all salsa ingredients, fold in diced onion.
  2. In a medium pan saute mushrooms w/ garlic.
  3. Add chips to pan and pour ½ of the salsa verde slowly coating everything in the sauce.
  4. Serve portions of chilaquiles into a bowl garnish with oaxaca crema, queso fresco and herbs.