Braised Oyster Mushrooms and Potatoes in Red Salsa

Are you a fan of mushrooms? How about oyster mushrooms?

I’ve always been a fan of mushrooms and since going meatless I discovered a new fondness for them. They make a fantastic meat substitute and with just a little creativity can be transformed into a vegan version of your favourite meat recipes.

In today’s recipe I did just that, I replaced the beef with oyster mushrooms and the results are delicious!

This dish is quite simple and the only real effort is in making sure you already have the ingredients in your kitchen. The dish is a mild one but if you’d like some heat you can easily add it to the sauce by incorporating your favourite dried spicy pepper or ground chile powder.

Watch the recipe video right below this paragraph or you can also view it on my YouTube channel in case you can’t see it here.

Braised Oyster Mushrooms and Potatoes in Red Salsa

Nancy Lopez &
Oyster mushrooms make a fantastic meat replacer. In this video I’m sharing one of the most delicious ways to cook them.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course dinner, lunch, main
Cuisine Mexican
Servings 2 servings


  • water
  • 2 dried guajillo chiles
  • 6 small mild dried red chiles I used chiles japoneses, you can use any mild variety you like
  • 1/4 small with onion
  • 4 garlic cloves peeled
  • one roma tomato
  • 1/4 tsp Mexican oregano
  • 1/2 tsp of salt adjust to taste
  • 1/2 tsp ground cumin seed
  • 1.5 Tablespoons of olive oil
  • 10.5 oz or 300 grams oyster mushrooms cut into bite-size pieces
  • pinch of salt
  • 1 cup boiled potatoes I used leftovers


  • Bring water to a boil in a small pot, once boiling reduce heat and add the chiles, onion, garlic and tomato. Boil until soft then remove the ingredients form the pot and allow to cool slightly — but don’t discard the boiling broth!
  • Place all of the boiled ingredients into a blender (remove stems from chiles), add all of the spices, then pour in 1 cup of the boiling broth. Blend until ingredients are well combined and you get a smooth salsa. Set aside.
  • Heat the oil in a large pan, then add the oyster mushrooms and a pinch of salt and sauté until they start browning. Next add the boiled potatoes and then the blended salsa from step 2. Mix until well combined and simmer for 20 minutes. Taste and adjust seasoning if desired. Serve with refried beans and warm corn tortillas.
Tried this recipe?Leave me a ⭐⭐⭐⭐⭐ review and tag me on social media @MexicanMadeMeatless or tag #mexicanmademeatless!

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