Braised Oyster Mushrooms and Potatoes in Red Salsa
Prep time
Cook time
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Oyster mushrooms make a fantastic meat replacer. In this video I'm sharing one of the most delicious ways to cook them.
Recipe type: Main, lunch, dinner
Cuisine: Mexican
Serves: 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)
  • ¼ small with onion
  • 4 garlic cloves, peeled
  • one roma tomato
  • ¼ tsp Mexican oregano
  • ½ tsp of salt, adjust to taste
  • ½ 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)
  1. 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!
  2. 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.
  3. 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 beansand warm corn tortillas.
Recipe by Mexican Made Meatless™ at