Recipe

Earthy Mofongo Recipe

Crisp-edged plantains mashed with garlic, herbs, and savory mushrooms for a cozy, satisfying mofongo that feels special but stays weeknight-friendly.

By Matt Campbell

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4.8

A real photograph of earthy mofongo made from mashed fried plantains with sautéed mushrooms and herbs, served in a shallow bowl with a little garlicky broth on the side

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Mofongo is one of those dishes that makes you feel like a kitchen wizard even if you are winging it a little. You take humble plantains, fry them until the edges get loud and crisp, then mash them with garlic and fat until everything turns into this savory, scoopable comfort situation.

This version leans earthy in the best way. Instead of going heavy on pork (delicious, yes), we build a deep, meaty vibe with mushrooms, a hit of sofrito, and a splash of warm broth to keep the mash tender and glossy. It is cozy, bold, and shockingly doable on a random Tuesday.

A real photograph of green plantains peeled and cut into thick slices on a cutting board with a small bowl of peeled garlic cloves nearby

Why It Works

Crisp edges, tender center: fried plantains create texture that holds up to mashing without turning into glue.
Big garlic flavor without harshness: mash the garlic with salt first, then add warm oil so it tastes rich, not bitter.
Earthy, savory depth: mushrooms browned hard in the pan bring that craveable umami.
Flexible finish: serve it packed into a mound, shaped in a bowl, or looser with extra broth like a cozy mash.

Pairs Well With

Storage Tips

Fridge: Store mofongo and the mushroom topping separately if you can. Airtight containers, up to 3 days.

Reheat: Mofongo firms up in the fridge. Reheat in a covered skillet over medium-low with a splash of broth or water, stirring and pressing until it loosens. Microwave works too, just add a little liquid and cover so it steams.

Freezing: Not my favorite texture-wise, but it is doable. Freeze in portions up to 1 month. Thaw overnight in the fridge, then reheat with broth and a little extra oil or butter to bring it back to life.

A real photograph of leftover mofongo in a glass meal prep container with mushrooms on top, lid set beside it

Common Questions

What makes mofongo taste bitter sometimes?

Most of the time it comes down to one of three things: undercooked plantains, scorched garlic, or oil that is not hot enough so the plantains soak up oil instead of frying. Aim for oil around 350 to 365°F and fry until the pieces are pale golden and tender when pierced. For the garlic, mash it with salt first, then stir in warm (not blazing hot) oil so it stays rich, not bitter.

Can I use yellow (ripe) plantains?

You can, but it will be sweeter and softer, more like a sweet-savory mash. If you want classic mofongo vibes, stick with green plantains.

How do I choose plantains for mofongo?

Look for plantains that are firm and mostly green, with minimal yellowing. A few dark marks are fine. If they are turning yellow, the mash will lean sweeter and softer.

I do not have a pilón. What else can I use?

A sturdy mortar and pestle is traditional, but a mixing bowl plus a potato masher works. You can also use the bottom of a heavy mug to press and mash. Avoid a food processor, it can turn gummy fast.

How do I keep mofongo from drying out?

Add warm broth gradually while mashing, and do not wait too long to serve. If it sits, splash in more broth and mash again for 10 seconds.

Is this authentic?

Mofongo is traditionally Puerto Rican and often includes chicharrón. This is an earthy, mushroom-forward spin that keeps the technique and soul of the dish while using accessible ingredients.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy skillet or Dutch oven
Medium saucepan for warming broth
Mortar and pestle (pilón) or mixing bowl + potato masher
Slotted spoon or spider strainer
Cutting board and sharp knife
Paper towels or a wire rack for draining
Instant-read thermometer (optional, but helpful for oil temp)

The first time I tried making mofongo at home, I treated the plantains like potatoes and learned the hard way that they do not play by those rules. Once I started frying them properly and mashing with warm garlic oil and broth, everything clicked. This earthy version is the one I make when I want that classic garlicky punch but also want something you can throw together without tracking down chicharrón. Mushrooms get you that savory satisfaction, and the whole bowl tastes like you worked harder than you did.