Vegan Mushroom Machaca

About this recipe

Shredded dried mushrooms cooked with tomato, chile and onion in the style of northern Mexican machaca. A vegan version full of flavour and texture.

1. 1

   Clean the mushrooms and shred them by hand into long thin strips, mimicking the texture of pulled meat. The finer the strips, the better.

   

   💡 Oyster mushrooms are ideal for their naturally fibrous texture.

2. 2

   In a dry skillet over a high heat, sauté the shredded mushrooms without oil until they release their moisture and begin to brown. Set aside.

   

   💡 This step is key to achieving the dry texture of traditional machaca.

3. 3

   In the same pan with a little oil, fry the chopped onion and garlic over a medium heat until softened and translucent.

   
4. 4

   Add the crumbled dried chile and chopped tomato. Cook stirring until the tomato has broken down and the mixture has thickened, about 5-7 minutes.

   
5. 5

   Add the browned mushrooms, cumin and salt. Mix well and cook for a further 3 minutes until everything is combined.

   
6. 6

   Serve the mushroom machaca with warm flour tortillas. It also works perfectly in burritos or on tostadas.