Oyster Mushrooms and Tomatillos Burritos (Vegan, Vegetarian, Gluten Free)
by Fungified Farm
Broiling or roasting vegetables is a simple and easy way to
add some delicious flavor. I have seen some people do it on the burner and flip
it around to get an even char on each side. This is great for people with good
reflexes, but not really for me. My veggies all end up really charred! I find
that broiling is easier and packs a flavor punch as well. I am also a lot less
likely to burn “cough” char the food until it is an unrecognizable lump of
black.
This recipe can also be made by baking both the mushrooms
and vegetables on separate trays until browned. You do need to add a little oil
to the mushroom tray if cooking this way. It just takes about 30 minutes for
the mushrooms and vegetables to cook at 350°F.
This meal is bursting with fresh produce. If you need to do
something with all of your fresh tomatoes, this is the dish. The more tomatoes
the sweeter the dish. You can add in more tomatillos to make for a slightly
sourer dish. Add in some squash or even some peppers or whatever you have from
the garden or your local farmer.
This works perfect for a nice hardy burrito or even as a
dip. While you can use vegan cheese and cream cheese it works well with dairy
cheese as well.
Oyster Mushrooms and Tomatillos Burritos (Vegan, Vegetarian, Gluten Free)
½ oyster mushrooms (bigger and meatier the better)
4oz cream cheese (vegan cream cheese)
1 cup sharp cheese (vegan Mexican blend or vegan
cheddar)
6 flour or corn tortillas
Directions
Sauce
Move the middle rack in the oven to the top or second to the
top position. Preheat the oven to broil.
Husk the tomatillos and rinse them off. Cut the tomatillos,
onions, and tomatoes into large chunks. No need to cut cherry tomatoes. Spray a
large cookie tray with oil, add the tomatillos, onions, and tomatoes.
Broil the vegetables in the oven for 10-15
minutes. Keep an eye on them and take them out when well browned.
Allow vegetables to cool and add to a blender along garlic,
jalapenos (optional) and salt. Mix until slightly chunky or smooth.
Mushrooms
While broiling and cooling the sauce, cut off the bottom of the mushrooms. Carefully cut off the stems and cut them longways. Cut the biggest caps you can find into rough strips.
Place in a pan with no oil and cook until browned and slightly crispy on the edges-about 5-7 minutes.
Add in the sauce and simmer for 5 minutes.
Then add in cream cheese and cheese. Stir and cook until the cheese has melted. Salt to taste.
Use the mixture to make burritos or nachos or dip. Enjoy.
Recipe Note
The sauce is great to make ahead. If you are going to use
the oven throw in this tray as well and blend it the next day.
You can bake the mushrooms in the oven for 30 minutes after
chopping for similar results. Be sure to oil the pan if cooking in the oven.
This recipe is very versatile and you can add in other
vegetables as desired. Peppers work well.
Vegan Cream Cheese- I used a new brand that I just found. It
is called Nurishh and it held up very well in this dish and added a creamy
component. Some vegan cream cheeses seem to melt away into nothing when cooked,
but this one didn’t. I used the Nurishh Chive Cream Cheese, which adds a savory
element. Feel free to use your favorite brand.
