Rye Free Vegan Mushroom Tinga

Total time50 min

Prep time15 min

Cook time35 min

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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