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
Ingredients
- 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
Instructions
- 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.
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…
Would love to try this. It looks quite delicious!