Oyster Mushrooms With Vegetables

This meal is great with tortillas, but of course, you can eat it with bread as well. I usually make it with red cabbage just because I like the combination of colors (violet pieces of cabbage and yellow corn), but for some people it looks kind of strange so they prefer white cabbage instead. Since it doesn’t change the taste, you can use the one you want.

Oyster Mushrooms With Vegetables


  • 1 leak
  • 400 g of oyster mushroom
  • 1 smaller onion
  • 1 cup of grated cabbage
  • ½ cup of boiled corn
  • 1 grated carrot
  • 1 chopped paprika
  • olive oil
  • salt, pepper and parsley


Chop the leek, place in a pan with a bit of oil and water and stew. Add onion, then chop the oyster mushrooms and add them too. When the mushrooms are stewed, add grated cabbage, boiled corn, grated carrot and chopped paprika (you can add a bit of hot paprika if you like). Stew for some time, then add salt, pepper and parsley.