Pregnancy Friendly 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
Ingredient noteThere is no pregnancy-specific risk from fire-roasted diced tomatoes - it is fine to use in this recipe.
- 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
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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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