These fresh oyster mushrooms, sliced and cooked in a barbecue-flavoured Mexican sauce, taste great and have a nice chewy texture. A delicious vegan recipe for weeknight tacos – vegetarian carnitas!
Ingredients:
- 250g oyster mushroom
- 3 cloves garlic, minced
- 1 onion, finely chopped
- ½ teaspoon salt
- 1 tablespoon Mexican chili, ground
- ½ cup water
- ½ tablespoon paprika
- 1 tablespoon brown sugar
- ½ teaspoon cumin
- ¼ cup tomato puree
- 2 tablespoons barbeque sauce
- ½ tablespoon vinegar
- ½ teaspoon oregano
- ½ teaspoon black pepper
- 2 tablespoon olive oil
Instructions:
- Begin rinsing the mushrooms well under cold water. Slice thinly.
- In a large saucepan, heat the olive oil, add the garlic and onion, sauté until the onion is slightly caramelized for about 1 minute.
- Now add the mushrooms, salt, and ground Mexican chili. Sauté for about 2 minutes then add ½ a cup of water, paprika, brown sugar, and cumin. Allow to cook for 2 minutes.
- Now add the tomato puree, barbecue sauce, vinegar, and oregano, and black pepper.
- Allow this to cook until sauce thickens, about 4-5 minutes. Stir often. Serve on tacos or in a tortilla as a burrito filling.
Critical Ingredients:
I’m sure this would work as well with white mushrooms, although oyster mushrooms lend themselves better in terms of texture. If you don’t have ground Mexican chili you will lose some of the flavors, but it will still taste great. Barbeque sauce adds a smoky flavor, but you will still get a delicious tangy sauce without it.
