Vegan Mushroom Birria-Style Stew
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 500 g chestnut mushrooms, sliced
- 3 dried guajillo chillies
- 300 g tomatoes
- 1 onion
- 3 garlic cloves
- 1 bay leaves
- 500 ml vegetable stock
- 8 corn tortillas
Nutrition (per serving)
- Calories
- 212 kcal
- Protein
- 8.7 g
- Carbohydrate
- 35.1 g
- of which sugars
- 7.7 g
- Fat
- 2.7 g
- of which saturates
- 0.4 g
- Fibre
- 7.3 g
- Salt
- 1.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cover the dried guajillo chillies with boiling water and leave to soften for 10 minutes, then drain.
- 2
Blend the softened chillies with the tomatoes, onion and garlic cloves until smooth.
- 3
Fry the chestnut mushrooms in a large pan for 8 minutes until golden.
- 4
Add the blended sauce, bay leaf and vegetable stock, then simmer for 20 minutes until thickened.
- 5
Warm the corn tortillas and serve the mushrooms in bowls with their broth.
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