- Ingredient
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Salt and pepper, to taste
- For the Oyster Mushroom Filling:
- 2 cups sliced oyster mushrooms
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 small onion, diced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1/2 cup water
- For Serving:
- Corn tortillas
- Diced onion
- Chopped fresh cilantro
- Lime wedges
- Instructions:
- In a small bowl, mix together the oregano, cumin, smoked paprika, garlic powder, onion powder, cinnamon, cloves, salt, and pepper. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and onion and cook for 2-3 minutes, until softened.
- Add the sliced oyster mushrooms to the skillet and cook for 5-7 minutes, or until they are tender and lightly browned.
- Add the birria seasoning, cilantro, tomato paste, apple cider vinegar, and water to the skillet. Stir to combine and bring to a simmer.
- Reduce heat to low and let the mushroom filling simmer for 10-15 minutes, until the sauce has thickened and the flavors have melded together.
- While the mushroom filling is simmering, warm the corn tortillas on a dry skillet or griddle over medium heat.
- To serve, spoon the oyster mushroom birria filling onto the warm tortillas and top with diced onion, chopped cilantro, and a squeeze of lime juice.
- Serve hot and enjoy your vegan Oyster Mushroom Birria!
