Exotic Mushroom Birria (Birria de Hongos Silvestres)

Details

• Author: CuisineSavvy
• Cuisine: Mexican
• Course: Main
• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Diet: Vegan
• Categories:#Mexican#Vegan#Plant-based#Mushroom#Birria#Gluten-free#Chile#Consommé#Traditional#Exotic mushrooms#Adobo#Corn tortillas

Nutritional Values

This exotic mushroom birria is rich in umami flavour and plant-based nutrition. The variety of mushrooms provides protein, B vitamins, selenium, and immune-supporting beta-glucans. Dried chiles contribute vitamin C, capsaicin, and antioxidants, whilst the aromatic spices offer anti-inflammatory properties. The vegetable stock keeps it light yet satisfying, and the dish is naturally gluten-free and low in saturated fat.

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Exotic Mushroom Birria (Birria de Hongos Silvestres)

A stunning plant-based adaptation of traditional Mexican birria de hongos silvestres, featuring meaty king oyster, maitake, lion's mane, and shiitake mushrooms simmered in a rich chile-adobo consommé. Served with warm corn tortillas and cups of deeply savoury broth for dipping.

Ingredients
[ ] 800 g mixed exotic mushrooms (king oyster, maitake/hen of the woods, lion's mane, and shiitake), cut into large chunks or shredded
[ ] 5 guajillo chiles, stemmed and seeded
[ ] 3 ancho chiles, stemmed and seeded
[ ] 1 cascabel or chipotle chile
[ ] 3 Roma tomatoes, halved
[ ] 1/2 medium white onion, roughly chopped
[ ] 5 garlic cloves, peeled
[ ] 2 tablespoons apple cider vinegar
[ ] 1/2 teaspoon ground cumin
[ ] 1 teaspoon dried Mexican oregano
[ ] 1/4 teaspoon ground cloves
[ ] 1/2 stick Mexican cinnamon (canela)
[ ] 2 bay leaves
[ ] 4 cups rich vegetable mushroom stock
[ ] 2 tablespoons vegetable oil
[ ] Salt and black pepper, to taste
[ ] Fresh coriander, chopped, to serve
[ ] White onion, finely diced, to serve
[ ] Lime wedges, to serve
[ ] Warm corn tortillas, to serve

Instructions
[ ] 1. Toast the guajillo, ancho, and cascabel (or chipotle) chiles in a dry frying pan over a medium heat for 1–2 minutes until fragrant, being careful not to burn them.
[ ] 2. Transfer the toasted chiles to a saucepan with the tomato halves, roughly chopped onion, garlic cloves, apple cider vinegar, cumin, Mexican oregano, ground cloves, Mexican cinnamon stick, and 2 cups of the vegetable mushroom stock.
[ ] 3. Bring to the boil, then reduce the heat and simmer for 15 minutes until the chiles and tomatoes are very soft.
[ ] 4. Remove the cinnamon stick and transfer the mixture to a blender. Purée until completely smooth to create the adobo consommé.
[ ] 5. Strain the purée through a fine-mesh sieve into a bowl and set aside.
[ ] 6. Heat the vegetable oil in a large heavy-bottomed pot or casserole dish over a medium-high heat. Working in batches if necessary, add the mixed mushrooms and sear for 5–7 minutes, stirring occasionally, until deeply caramelised and golden brown.
[ ] 7. Season the seared mushrooms with salt and black pepper.
[ ] 8. Pour the strained adobo consommé over the mushrooms, add the remaining 2 cups of vegetable mushroom stock and the bay leaves, and stir well to combine.
[ ] 9. Bring to a gentle simmer, then reduce the heat to low and cook uncovered for 25–30 minutes, stirring occasionally, until the mushrooms are tender and the broth is deeply savoury and richly flavoured.
[ ] 10. Taste and adjust the seasoning with salt and pepper.
[ ] 11. Remove and discard the bay leaves.
[ ] 12. Serve the birria in shallow bowls with the mushrooms and plenty of the adobo consommé. Accompany with warm corn tortillas, chopped fresh coriander, finely diced white onion, and lime wedges. Ladle extra consommé into small cups for dipping the tortillas.

https://www.cuisinesavvy.com/recipe/exotic-mushroom-birria-birria-de-hongos-silvestres