This might be one of our favourite bowls to date. Oyster mushrooms are one of our favourite ingredients. They absolutely shine with this adobo and transform into a tastier version of themselves. You can use this adobo for any other protein such as fish, chicken or pork. The ancho and guajillo peppers provide such a beautiful flavour and colour to anything they touch and are by far the star of this meal. Top with this lovely chipotle dressing and enjoy a delicious meal in a bowl with layers and layers of flavours!
Ancho & Guajillo Adobo
-1 ancho pepper
-2 garlic cloves
-¼ onion
-2 tbsp sundried tomatoes
-⅓ tsp ground coriander
-⅓ tsp ground cumin
-salt and pepper, to taste
-2 tbsp olive oil
-½ tbsp white vinegar
-1 tbsp vegetable oil
-¼ cup water, if needed
1 Remove the stem and seeds from the guajillo and ancho peppers.
2 Set a frying pan over medium-high heat and add the vegetable oil. Once hot, fry the onion, garlic cloves, ancho and guajillo peppers. Pay close attention to the peppers, they should only be on the pan for a few seconds on each side. Turn them often and once they are fragrant and soft, remove them. Transfer the peppers to a bowl, cover them with boiling water, and leave them to soak for at least 10 minutes.
3 Remove the onion and garlic as soon as they are charred and soft.
4 Transfer the peppers, onion and garlic to a blender, add the sundried tomatoes, ground coriander and cumin, olive oil, vinegar and about 1 tsp of salt. Blend to a very smooth paste. If needed, add water, little by little to help the blender. Adjust seasoning to taste and reserve. This should be a thick sauce.
Chipotle Dressing
-1 tbsp adobo from chipotles in adobo
-1 tbsp tahini
-1 lemon, juiced
-2 tbsp olive oil
-1 tsp garlic powder
-⅓ tsp ground cumin
-salt and pepper to taste
1 Blend the adobo, tahini, olive oil, cumin, garlic powder, salt and about half of the lemon juice. Blend until creamy and emulsified. Adjust seasoning to taste with salt or more lemon juice.
Grilled Oyster Mushrooms
-500g oyster mushrooms
-vegetable oil, the necessary
-adobo
1 Generously brush the oyster mushrooms with the adobo and fry them over medium-high heat with just a little bit of oil. Fry them for a couple of minutes on each side until nicely charred. Work in small batches.
Tip! If you have any leftover adobo, do not discard it! You can fry eggs with it, use it to season rice or flavour anything you want!
To Serve
-lettuce, shredded
-rice
-chunky guacamole
-pickled onions
-grilled corn
-chipotle dressing
1 Add shredded lettuce to a bowl and top with plenty of rice. We used veggie rice but you can use plain or cilantro rice too.
2 Top the rice with adobo oyster mushrooms, guacamole, grilled corn and pickled onions. Drizzle with plenty of chipotle dressing for an even tastier bowl.
Do you love giving your veggies a delicious Mexican Twist? Check our Mexican Ingredients - Vegetarian Recipes collection here. Full of amazing meat-free meals that are beautiful and so tasty!
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