veganoMedium

Vegan Mushroom Menudo

Name: Vegan Mushroom Menudo
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: Mexican
Ingredients: 2 Ancho chilli; 400 g Hominy; 4 Guajillo chilli; 1 White onion; 4 cloves Garlic; 1 tsp Dried oregano; 3 Lime; 6 Radishes; 0.5 bunch Coriander; Salt; 500 g King oyster mushrooms

65 min (20 prep + 45 cook) Medium 6 servings Moderno MX

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

Vegan menudo-style stew with king oyster mushrooms, red chillies and hominy.

About this recipe

A plant-based menudo with king oyster mushrooms torn into strips to mimic tripe, simmered in a guajillo and ancho chilli broth with hominy. A deeply comforting, fully vegan stew.

History & Origin

Menudo is probably one of the most venerated broths in Mexican gastronomy. The traditional dish is prepared with beef tripe slow-cooked in a red chilli broth with hominy (dried maize). It is said to be the infallible cure for a hangover, and in many Mexican families it is reserved for Sundays, bank holidays or special celebrations. The traditional cooking process can take an entire night, as the tripe requires hours of simmering to achieve the gelatinous, tender texture that defines it. In this vegan version, king oyster mushrooms are the star. When torn by hand into long strips and simmered in the chilli broth, their fibrous, meaty texture remarkably mimics tripe, absorbing all the flavours of the broth. The guajillo chilli provides colour and sweetness, while the ancho chilli adds depth and a gentle smokiness. The hominy, with its large, tender kernels, is the perfect companion to this robust broth. When serving, accompany with dried oregano, lime wedges, sliced radishes and fresh coriander, just as tradition dictates. A plant-based reimagining that honours the soul and spirit of classic menudo.

Estimated cost

£9.00

Total cost

£1.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

220

Calories

Protein

38g

Carbohydrates

Fat

Fibre

560mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Toast the guajillo and ancho chillies in a dry griddle pan over medium heat on both sides, 30 seconds per side. Take care not to burn them. Soak in hot water for 15 minutes until soft.
💡 Do not burn the chillies or the broth will taste bitter.
2
Blend the soaked chillies with half the onion, 2 garlic cloves and a cup of the soaking water until smooth. Pass through a fine sieve.
3
In a large pot, fry the strained chilli sauce in a little oil over high heat, stirring constantly for 5 minutes until it darkens and thickens slightly.
💡 This step concentrates the chilli flavours.
4
Add 2 litres of hot water, the remaining onion and 2 garlic cloves. Season with salt and bring to the boil. Reduce the heat and simmer for 20 minutes.
5
While the broth simmers, tear the king oyster mushrooms by hand into long, thin strips to mimic the fibrous texture of tripe.
💡 Hand-tearing gives a far better texture than cutting with a knife.
6
Add the drained hominy and the torn mushrooms to the broth. Cook over medium-low heat for 20 minutes until the mushrooms are tender and have absorbed the broth flavours.
7
Adjust the salt and add the dried oregano. Taste the broth and, if you want more heat, add a whole chilli serrano.
8
Serve piping hot in deep bowls. Offer dried oregano, lime wedges, sliced radishes and fresh coriander on the side so each person can season to their own taste.
💡 Lime and oregano are essential in menudo — do not skip them.