6small mild dried red chilesI used chiles japoneses, you can use any mild variety you like
1/4small with onion
one roma tomato
1/2tspof saltadjust to taste
1/2tspground cumin seed
1.5Tablespoonsof olive oil
10.5ozor 300 grams oyster mushroomscut into bite-size pieces
1cupboiled potatoesI 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 beansand warm corn tortillas.
Braised Oyster Mushrooms and Potatoes in Red Salsa https://mexicanmademeatless.com/braised-oyster-mushrooms-and-potatoes-in-red-salsa/