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.
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
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
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)
Make the Birria Sauce
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.
Rehydrate the Chiles
Place toasted chiles in boiling water for 10 minutes until softened.
Blend the Sauce
In a blender, combine softened chiles with garlic, onion, tomatoes, and a bit of the soaking liquid. Blend until smooth.
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
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.
Simmer with Sauce
Add enough birria sauce to coat mushrooms. Simmer for 10 minutes.
Bake
Cover the pot and bake at 180°C / 350°F for 45 minutes. Remove and allow to cool.
Strain & Portion
Strain mushrooms from broth (save broth). Set aside for tacos, bowls, or crispy recipes.
Assemble the Birria Tacos
Mince & Sauté
Mince the cooked mushrooms and sauté with diced onion.
Heat Tortillas
Dip corn tortillas in warm birria broth, then toast on a skillet.
Fill & Garnish
Spoon mushroom mixture onto each tortilla. Top with vegan cheese (optional), chopped onions, cilantro, and lime.
Cook the Lentils (for Birria Bowl)
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
Prepare Dry Batter
Mix all-purpose flour, cornstarch, white pepper, garlic powder, onion powder, and salt in a bowl.
Prepare Wet Mix
In another bowl, combine plant-based milk, lemon juice, and ½ cup birria sauce. Stir well.
Dip & Coat Mushrooms
Dip each mushroom in the wet mix, then in the dry mix. Repeat for a double coat.
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.
Double Fry & Drain
Drain on a rack or paper towels. Fry a second time for extra crispiness.
Serve
Serve with birria sauce for dipping or toss mushrooms in sauce before serving.
Find it online: https://dereksarno.com/oyster-mushroom-birria-recipes-5-meals/