Pulled oyster mushroom birria sandwich on a toasted bun – part of Derek Sarno’s Oyster Mushroom Birria Recipes

Oyster Mushroom Birria Recipes – 5 AMAZING Meals

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When I say mushrooms can do anything — I mean it.

These Oyster Mushroom Birria Recipes are some of my favorite creations to date. Whether you’re in the mood for tacos, bowls, fried bites, or a stacked pulled mushroom sandwich, this birria base unlocks rich, smoky, slow-cooked flavor without a single animal product in sight.

The mushrooms are spiced, pressed, caramelized, and infused with layers of birria broth that I’ve tweaked over years to hit that deep, crave-worthy satisfaction.

This one’s for the flavor chasers. Let’s go.

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Mushroom Birria Base, Lentils and Crispy Fried Birria ‘Chicken’ Mushrooms

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5 from 1 review

We’re showcasing the versatility and rich flavors of oyster mushrooms. From classic inspired Birria Tacos, filled with juicy, spiced sustainable, all natural mushrooms that mimic the texture and taste of the traditional meat filling. We dive into comfort food with a soul-warming Lentil Birria Bowl, a perfect blend of hearty protein packed lentils and aromatic birria spices., we’ll craft a ‘Pulled Pork’ style sandwich using our birria mushrooms, offering a vegan twist on a beloved classic. And finally, we’ll batter and fry some of our spiced mushrooms to create ‘Fried Chicken’, serving them in tacos and on their own for an extra crispy, utterly delicious experience.

  • Author: Derek Sarno

Ingredients

Mushroom Birria Base

  • 1.5 lbs oyster mushrooms (more or less)

  • 5-6 dried guajillo chiles

  • 2-3 dried cascabel chiles

  • 2-4 arbol chiles (optional, for extra heat)

  • 7 cloves garlic

  • 1 medium onion, quartered

  • 4 ripe tomatoes

  • 1 tablespoon cumin seeds

  • 1 tablespoon coriander seeds

  • 1 teaspoon black peppercorns

  • 1 teaspoon dried oregano

  • 3-4 whole cloves

  • 1 cinnamon stick

  • 1 lemon, juiced

  • Salt to taste

  • 3.5 cups vegetable broth

For the Tacos

  • 500g (about 1 pound) oyster mushrooms, shredded

  • 3 tablespoons olive oil

  • Salt to taste

  • Corn tortillas

  • Vegan cheese (optional)

  • Chopped onions, cilantro, and lime wedges (for garnish)

  • For the Lentils (Birria Bowl)

    • 1 cup green speckled lentils

    • 3.5 cups broth or water

    • 2 celery stalks, diced

    • 2 carrots, diced

    • 1 teaspoon ground cumin

    • Salt and pepper to taste

Crispy Fried Birria ‘Chicken’ Mushrooms

  • Birria broth-marinated oyster mushrooms

  • 3 parts all-purpose flour to 1 part cornstarch (e.g. 3 cups flour : 1 cup cornstarch)

  • 1 teaspoon white pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/2 teaspoon salt (or to taste)

  • Juice of 1 lemon

  • 3 cups plant-based milk

  • 1 cup birria sauce (for dipping or tossing)

Instructions

Make the Birria Sauce

      1. Toast the Chiles
        Remove stems and seeds from guajillo, cascabel, and arbol chiles. Toast in a dry pan over medium heat until puffed and aromatic. Do not burn.

      2. Rehydrate the Chiles
        Place toasted chiles in boiling water for 10 minutes until softened.

      3. Blend the Sauce
        In a blender, combine softened chiles with garlic, onion, tomatoes, and a bit of the soaking liquid. Blend until smooth.

      4. Simmer the Sauce
        Pour blended sauce into a pot, bring to a boil, then reduce to simmer for 20 minutes. Adjust salt to taste.

Prepare the Oyster Mushrooms

      1. Sear the Mushrooms
        In an oven-safe pot, heat oil over medium heat. Add oyster mushrooms and press on each side to sear and caramelize. Cook until browned and reduced, about 10 minutes.

      2. Simmer with Sauce
        Add enough birria sauce to coat mushrooms. Simmer for 10 minutes.

      3. Bake
        Cover the pot and bake at 180°C / 350°F for 45 minutes. Remove and allow to cool.

      4. Strain & Portion
        Strain mushrooms from broth (save broth). Set aside for tacos, bowls, or crispy recipes.

Assemble the Birria Tacos

      1. Mince & Sauté
        Mince the cooked mushrooms and sauté with diced onion.

      2. Heat Tortillas
        Dip corn tortillas in warm birria broth, then toast on a skillet.

      3. Fill & Garnish
        Spoon mushroom mixture onto each tortilla. Top with vegan cheese (optional), chopped onions, cilantro, and lime.

Cook the Lentils (for Birria Bowl)

      1. Simmer Lentils
        In a pot, combine lentils, broth or water, diced celery, carrots, and cumin. Bring to a boil, then simmer until lentils are soft. Season with salt and pepper to taste.

Make the Crispy Fried Birria ‘Chicken’ Mushrooms

    1. Prepare Dry Batter
      Mix all-purpose flour, cornstarch, white pepper, garlic powder, onion powder, and salt in a bowl.

    2. Prepare Wet Mix
      In another bowl, combine plant-based milk, lemon juice, and ½ cup birria sauce. Stir well.

    3. Dip & Coat Mushrooms
      Dip each mushroom in the wet mix, then in the dry mix. Repeat for a double coat.

    4. Fry the Mushrooms
      Heat oil to 350°F (175°C). Fry mushrooms in batches until golden and crispy (about 3–5 minutes). Do not overcrowd.

    5. Double Fry & Drain
      Drain on a rack or paper towels. Fry a second time for extra crispiness.

    6. Serve
      Serve with birria sauce for dipping or toss mushrooms in sauce before serving.

Why Oyster Mushrooms?

Oyster mushrooms are absolute beasts in the kitchen. They’re tender, meaty, and soak up spices like a sponge. With just the right press, sear, and braise, they pull apart like slow-cooked pork and crisp up like fried chicken.

They’re sustainable, affordable, and all-natural — no weird additives, no processed meat substitutes. Just mushrooms done right.

In these recipes, I’m showing you five ways to get the most out of one birria base — each one with a different finish, texture, and build, depending on what you’re craving.

What’s in the Birria Base?

Birria is all about deep, bold flavor — smoky dried chiles, roasted tomato, warming spices, and savory broth. My version is completely vegan, but you wouldn’t know it from the taste.

We start by toasting guajillo and cascabel chiles, then blend them with tomato, garlic, and onion. Add in spices like cumin, clove, and coriander, then simmer with mushrooms until the broth is rich and the mushrooms are ready to transform.

This is the foundation for all 5 of the recipes below.

Oyster mushroom birria tacos plated with broth for dipping – part of Derek Sarno’s Oyster Mushroom Birria Recipes
One of five bold oyster mushroom birria recipes — juicy vegan tacos packed with flavor, texture, and whole-food ingredients.

5 Ways to Use This Oyster Mushroom Birria Recipe

1. Vegan Birria Tacos

This is the star. Juicy oyster mushrooms, seared and shredded, wrapped in tortillas dipped in birria broth and toasted until crispy. Top with onion, cilantro, and a squeeze of lime. Dunk into the reserved birria for full effect.

2. Pulled Mushroom Sandwich

Same mushrooms, totally different vibe. Load your toasted bun with shredded birria mushrooms, a scoop of slaw, and maybe some vegan mayo or chipotle aioli. It’s smoky, spicy, and ridiculously satisfying.

3. Lentil Birria Bowl

Warm, comforting, and protein-packed. I simmer speckled lentils in the leftover birria broth with aromatics like celery, carrot, and cumin. Then top the bowl with the mushrooms for a hearty, spoonable meal.

4. Crispy Fried Birria “Chicken”

Yep — fried. I double dip birria-marinated mushrooms into a seasoned flour + cornstarch mix, then fry them until golden and crunchy. Serve them with warm birria sauce on the side or toss them straight in it for extra heat and flavor.

5. Birria Fried Mushroom Tacos

Combine the best of both worlds: fried birria mushrooms in a taco shell with slaw, salsa, or pickled onions. It’s spicy, crunchy, and comfort food heaven.

Yep — fried. I double dip birria-marinated mushrooms into a seasoned flour + cornstarch mix, then fry them until golden and crunchy. Serve them with warm birria sauce on the side or toss them straight in it for extra heat and flavor.

Why this recipe matters

This is plant-based comfort food done right — no fake meats, no shortcuts. Just whole ingredients, bold flavors, and real techniques that make you fall in love with mushrooms all over again.

These oyster mushroom birria recipes are perfect for batch cooking, meal prep, or just showing off at your next dinner party. They’re the kind of recipes that make people say, “Wait — this is vegan?”

Why Mushrooms Are the Future of Food

Oyster mushrooms aren’t just delicious — they’re also sustainable, nutrient-dense, and earth-friendly. Read more about their benefits in this article from The Mushroom Council.

Closing Thoughts

These Oyster Mushroom Birria Recipes are proof that mushrooms can do it all — from juicy taco fillings to crispy fried bites. Whether you’re craving deep comfort food or experimenting with whole-food cooking, this birria base is a game-changer for your plant-based kitchen.

If you loved this recipe, you’ll want to check out another favorite:
👉 How to Cook Lion’s Mane Three Ways

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