Ingredients
4 king oyster mushrooms
2 tbsp olive oil
3 tbsp barbecue sauce or hot sauce
Splash of water
1 tsp chili powder
½ tsp ground cumin
½ tsp onion powder
½ tsp smoked paprika
½ tsp garlic powder
½ tsp dried oregano
½ tsp salt
½ tsp black pepper
2 - 3 ripe avocados
Salt to taste
½ Juice of half a lemon
1 tbsp olive oil
2 Large flour tortillas ()
Lettuce (shredded)
Tomato (diced)
Onion (thinly sliced)
Vegan Sour Cream (Optional)
Directions
Step 1
For the Mushrooms:
Step 1
Tear the king oyster mushrooms into thin strips using a fork and your hands.
Step 2
Heat the olive oil in a large pan over medium-high heat.
Step 3
Add the mushroom strips to the hot pan and cook until they become crispy, stirring occasionally (about 5-7 minutes).
Step 4
For the Seasoning:
Step 1
Add the chili powder, ground cumin, onion powder, smoked paprika, garlic powder, dried oregano, salt, and black pepper to the pan.
Step 2
Cook for another minute, stirring to evenly coat the mushrooms with the spices.
Step 3
For the Sauce:
Step 1
Add the barbecue sauce or hot sauce along with a splash of water to the pan.
Step 2
Reduce the heat to low and let the mixture simmer for 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 3
For the Avocado Sauce:
Step 1
In a small bowl, mash the avocados.
Step 2
Add a pinch of salt, the juice of half a lemon, and olive oil. Mix until well combined and smooth.
Step 3
For the Burritos:
Step 1
Warm the tortillas in a dry pan or microwave.
Step 2
Spread a generous amount of the avocado sauce on each tortilla.
Step 3
Add a portion of the crispy mushroom mixture. Optionally add Vegan Sour Cream
Step 4
Top with shredded lettuce, diced tomato, and thinly sliced onion.
Step 5
For the Wrapping:
Step 1
Fold in the sides of the tortilla and then roll it up from the bottom to secure the filling.
Step 2
Serve immediately while the mushrooms are still warm and crispy. Enjoy your delicious and flavorful vegan mushroom burritos!
