MAIN INGREDIENTS
Diri ak djon djon is a Haitian dish consisting of rice combined with black mushrooms. During the boiling process, these mushrooms release a natural coloring (gray to black), giving the dish its distinctive colors and flavors. Black mushrooms are native to the northern parts of the island, so diri ak djon djon is considered a regional delicacy in Haiti.
The dish can be consumed on its own, when it is typically paired with a salad, but it is also served as an accompaniment to various meat and fish dishes.
MAIN INGREDIENTS
Hongos al ajillo is a traditional mushroom-based dish that's especially popular in Oaxaca. There are many variations, but the dish is usually prepared with a combination of assorted sliced mushrooms, garlic, olive oil, white wine, lime juice, salt, and hot chili peppers.
The garlic is sautéed in olive oil until golden and fragrant. Sliced chili peppers are then added to the pan, followed by the white wine and seasonings. The combination is cooked until the alcohol evaporates. The mushrooms are added near the end of cooking, and the dish is then simply seasoned with lime juice and served while still hot.
Hongos a la mexicana is a traditional dish of Mexican-style mushrooms. Although there are variations, the dish is usually made with a combination of assorted mushrooms, oil or lard, onions, garlic, tomatoes, jalapenos, coriander, corn, salt, and pepper.
The mushrooms are sliced and then simply sautéed with the rest of the ingredients in oil or lard. The dish is seasoned with salt and pepper, garnished with chopped coriander, and served immediately. Hongos a la mexicana can be served as a side dish or a main dish with rice and refried beans.
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