Ingredients:
or the Birria Seasoning:
2 teaspoons dried oregano
1 teaspoon ground cumin
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!