Emulsifier Free Vegan Mushroom Tinga
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Learn more →Ingredients
4 servings
For the mushrooms
- 1 lb king oyster mushrooms, stems and caps torn into thick shreds
- 8 oz cremini mushrooms, thickly sliced
- 2 tbsp olive oil, divided
- ½ tsp salt, plus more to taste
For the tinga sauce
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2–3 chipotle peppers in adobo sauce, plus 1 tbsp adobo sauce
- 1 tbsp adobo sauce (from the can)
- 3 cloves garlic, peeled
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ cup vegetable broth
- 1 medium white onion, thinly sliced
For serving
- 8 small corn tortillas, warmed
- 1 cup shredded green cabbage (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Combine the fire-roasted tomatoes, chipotle peppers, adobo sauce, garlic, dried oregano, cumin, and vegetable broth in a blender. Blend until completely smooth, about 30 seconds. Set aside.
- 2
Heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the king oyster and cremini mushrooms in a single layer, sprinkle with the salt, and cook undisturbed for 4–5 minutes until the undersides are deeply golden. Stir and continue cooking for 3–4 minutes more until the mushrooms are browned all over and any released liquid has evaporated. Transfer to a plate.
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