Oyster mushroom birria.

Ingredients:

For the Birria:

• 500g Oyster mushrooms, cleaned and sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tomatoes, diced
• 2 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 4 cups vegetable broth
• Salt and pepper to taste
• 2 tablespoons vegetable oil

For Serving:

• Corn tortillas
• Chopped onions and cilantro (optional)
• Lime wedges (optional)

Instructions:

1. Heat a large skillet over medium-high heat. Add the dried chilies to the skillet and toast them for about 2 minutes per side, until they become fragrant and slightly softened. Remove them from the skillet and set aside.
2. In the same skillet, heat the vegetable oil over medium heat. Add the chopped onion and garlic and sauté until they become translucent, about 3-4 minutes.
3. Add the sliced Oyster mushrooms to the skillet and cook until they start to brown, about 5-7 minutes.
4. While the mushrooms are cooking, in a separate pot, bring the vegetable broth to a simmer. Once simmering, add the toasted chilies, diced tomatoes, ground cumin, dried oregano, smoked paprika, ground coriander, ground cloves, and ground cinnamon to the pot. Let it simmer for about 10 minutes, allowing the flavors to meld together.
5. Once the mushrooms are browned, pour the broth mixture over them in the skillet. Stir well to combine everything. Bring the mixture to a simmer and let it cook for another 15-20 minutes, until the mushrooms are tender and the flavors have developed.
6. Season the birria with salt and pepper to taste.
7. Serve the vegan Oyster mushroom birria hot with warm corn tortillas. Optionally, garnish with chopped onions, cilantro, and lime wedges.