Mushroom Pastor¶
 Serves |
 Total Time |
|---|---|
| 4 cups | 2.22 hours |
Ingredients¶
- 1 lb oyster mushrooms
2 dried guajillo chiles- 1 dried ancho chile
- 1 chipotle in adobo
0.25 onion
0.5 cup pineapple juice
2 Tbsp orange juice
2 tsp apple cider vinegar
1 clove garlic
1 clove- 1.5 tsp salt
- 0.5 tsp pepper
0.25 tsp cumin- 0.25 tsp oregano
Cookware¶
- 1 large bowl
- 1 large cast-iron or other heavy sautรฉ pan
- 1 high-speed blender
- 1 large nonstick pan
- 1 tongs or a slotted spoon
Instructions¶
Step 1¶
Remove the thick lower stems from the oyster mushrooms.
Step 2¶
Over a large bowl, shred the oyster mushrooms into bite-size pieces. Set aside.
Step 3¶
In a large cast-iron or other heavy sautรฉ pan over medium heat, toast the dried guajillo chiles and dried ancho chile until just fragrant, about 3 minutes.
Step 4¶
In a high-speed blender, add the toasted chiles, chipotle in adobo, onion, pineapple juice, orange juice, apple cider vinegar, garlic, clove, salt, pepper, cumin. and oregano.
Step 5¶
Blend until smooth.
Step 6¶
Pour the mixture over the mushrooms and toss to coat. Don't worry if the sauce doesn't look like it will coat all of the mushrooms-they'll collapse as they marinate, and you can give them another stir halfway through.
Step 7¶
Cover and marinate in the refrigerator for at least 2 hours before cooking.
Step 8¶
When ready to serve, heat a large nonstick pan over medium heat.
Step 9¶
Using tongs or a slotted spoon, remove the mushrooms and leave any excess marinade in the bowl.
Step 10¶
Cook until the mushrooms are warmed through and the marinade has thickened a bit and become saucy, about 10 minutes.
Source¶
- The Gracias Madre Cookbook