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Restaurants›Camp Taco at Lost Forty Brewing›Shrooms & Sauce Birria Recipe

Shrooms & Sauce Birria Recipe

Name: Camp Taco at Lost Forty Brewings SHROOMS & SAUCE BIRRIA Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 pieces Dried Ancho Chili; 500 grams Mushrooms (e.g., Cremini or Portobello); 2 tbs Olive Oil; 3 cloves Garlic (minced); 1 tsp Cumin Powder; 1 tsp Salt; 0.5 tsp Black Pepper; 1 cup Cashews (soaked); 0.5 cup Nutritional Yeast; 2 tbs Lemon Juice; 1 tsp Garlic Powder; 0.5 tsp Salt; 0.5 cup Water; 2 pieces Poblano Peppers (diced); 1 pieces Tomato (diced); 0.5 cup Red Onion (diced); 0.25 cup Cilantro (chopped); 2 tbs Lime Juice; 0.25 tsp Salt; 4 cups Vegetable Broth; 3 tbs Lime Juice; 1 tbs Chili Powder; 1 tsp Cumin Powder; 1 tsp Salt; 0.5 tsp Black Pepper; 0.5 tsp Red Pepper Flakes; 2 pieces Lime Wedges; 0 to taste Fresh Cilantro (optional)

Inspired by Camp Taco at Lost Forty Brewing

Time1h

Serves4

Ancho 'Shrooms, Strange Trip Cheez(ish) Dip, Poblano Pepper Pico, Spicy Vegan Chili-Lime Broth, Lime

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Frequently paired with

The best thing to pair and share with SHROOMS & SAUCE BIRRIA

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El Mezcalero Shot

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smoky · earthy · citrusy

Open pairing →

Ingredients

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Ancho 'Shrooms

3 pieces Dried Ancho Chili

1 1/8 lb (500 grams) Mushrooms (e.g., Cremini or Portobello)

2 tbs olive oil

3 cloves Garlic (minced)

1 tsp Cumin powder

1 tsp Celtic sea salt

1/2 tsp black pepper

Strange Trip Cheez(ish) Dip

1 cup Cashews (soaked)

1/2 cup Nutritional Yeast

2 tbs ReaLemon lemon juice

1 tsp Watkins garlic powder

1/2 tsp Celtic sea salt

1/2 cup Water

Poblano Pepper Pico

2 pieces Poblano Peppers (diced)

1 pieces Tomato (diced)

1/2 cup Red Onion (diced)

1/4 cup Cilantro (chopped)

2 tbs ReaLime juice

1/4 tsp Celtic sea salt

Spicy Vegan Chili-Lime Broth

4 cups Vegetable broth

3 tbs ReaLime juice

1 tbs Chili powder

1 tsp Cumin powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Red pepper flakes

Garnish

2 pieces Lime wedges

0 to taste Fresh cilantro (optional)

Method

Ancho 'Shrooms Preparation

Rehydrate Ancho Chili

Soak the dried ancho chilies in warm water for about 20 minutes until softened. Remove seeds and stems, then blend with a little soaking water until smooth.

Cook Mushrooms

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add sliced mushrooms, cumin powder, salt, and black pepper. Stir and cook until mushrooms are tender and browned, about 5-7 minutes.

Combine with Chili Paste

Stir the rehydrated ancho chili paste into the mushrooms, mixing well. Cook for another 2-3 minutes to let the flavors meld.

Strange Trip Cheez(ish) Dip Preparation

Blend Cashews

In a blender, combine soaked cashews, nutritional yeast, lemon juice, garlic powder, salt, and water. Blend until smooth and creamy, adding more water if needed to reach desired consistency.

Poblano Pepper Pico Preparation

Combine Ingredients

In a bowl, mix diced poblano peppers, tomato, red onion, chopped cilantro, lime juice, and salt. Stir well and let sit for 10 minutes to allow the flavors to develop.

Spicy Vegan Chili-Lime Broth Preparation

Prepare Broth

In a large pot, combine vegetable broth, lime juice, chili powder, cumin powder, salt, black pepper, and red pepper flakes. Bring to a boil, then lower heat and simmer for 15 minutes.

Assembly

Serve

In a bowl, serve the ancho 'shrooms, drizzle with strange trip cheez(ish) dip, and top with poblano pepper pico. Ladle the spicy vegan chili-lime broth around the dish. Garnish with lime wedges and fresh cilantro if desired.