Oyster mushroom birria

Oyster mushroom birria

Ingredients:

For the Mushroom Birria:

• 2 cups oyster mushrooms, shredded or chopped
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-2 chipotle peppers in adobo sauce, minced (adjust to taste)
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 cups vegetable broth

For Serving:

• Corn tortillas
• Chopped fresh cilantro
• Diced onions
• Lime wedges
• Radishes, sliced

Instructions:

1. Prepare the Mushrooms:
   • Clean and shred the oyster mushrooms into bite-sized pieces.
2. Saute the Aromatics:
   • In a large skillet, heat vegetable oil over medium heat. Add chopped onions and cook until softened. Add minced garlic and cook for an additional 1-2 minutes.
3. Add Chipotle and Tomato Paste:
   • Stir in minced chipotle peppers and tomato paste. Cook for a couple of minutes until fragrant.
4. Seasoning:
   • Add cumin, oregano, smoked paprika, ground cinnamon, salt, and pepper. Mix well to coat the onions and garlic with the spices.
5. Cook Mushrooms:
   • Add the shredded oyster mushrooms to the skillet. Cook until the mushrooms release their moisture and start to brown.
6. Deglaze with Broth:
   • Pour in the vegetable broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
7. Simmer:
   • Reduce heat to low and simmer for 15-20 minutes, allowing the flavors to meld.
8. Serve:
   • Serve the Oyster Mushroom Birria in corn tortillas, garnished with chopped cilantro, diced onions, lime wedges, and sliced radishes.

Weight Watchers Points:

• Adjust ingredient quantities based on your specific plan.
• Consider using lean cooking methods and minimizing high-point toppings.
• Remember to calculate points for the entire recipe and divide by the number of servings.

Enjoy your Oyster Mushroom Birria with lower points!