clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
verdolagas in a small bowl.

Verdolaga Recipe

  • Author: Anna Rios
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Diet: Vegan


This verdolaga recipe (verdolaga receta), is a delicious edible plant popular in Mexico. It is made using a mild but flavorful salsa, and paired with some meaty portobello mushrooms for a satisfying bite. This recipe is great for those wanting to eat more nutritious Mexican food!


  • 2 cups Verdolagas (purslane), roughly chopped
  • 12 portobello mushrooms, diced
  • 1 teaspoon cumin seeds
  • 1 garlic clove
  • 1 Chile Puya or dried chili of choice (see above)
  • 1/4 cup water
  • 1/2 onion, diced
  • 2 tomatoes, diced
  • Salt and pepper to taste


  1. Grind cumin seeds in a molcajete or a pestle and mortar. Add garlic clove, puya chili, splash of water, and salt. Grind until a thick paste forms and continue adding water to form a sauce that is easy to pour out.
  2. Turn a pan on medium heat and add a bit of oil. Once the oil is hot, add diced onions. Cook for about 5 minutes.
  3. Next, add diced tomatoes and chili sauce. Cook for about 1 minute.
  4. Add mushrooms, cook for about 5 minutes, and then add verdolagas along with salt and pepper. Cook for about 3 minutes until verdolagas are cooked but not overly cooked.
  5. Serve immediately with beans, tortillas, vegan cheese, or rice.
  • Prep Time: 10
  • Cook Time: 10
  • Category: sides
  • Method: Stove
  • Cuisine: Mexican


  • Serving Size: 1/2 cup

Keywords: Verdolagas receta, Verdolagas recipe