Vegan Mushroom Birria Tacos

Transform your taco night with these rich and savory Vegan Mushroom Birria Tacos, a plant-based twist on the traditional Mexican favorite. This recipe pairs the earthy depth of Blue Oyster and Lion’s Mane mushrooms with a smoky, spiced consommé made from guajillo, ancho, and chipotle chiles. Every bite offers a perfect balance of heat, umami, and freshness, topped with cilantro, onions, and a squeeze of lime. Whether you're vegan, vegetarian, or just looking for a creative way to enjoy mushrooms, these tacos promise to deliver bold flavors that satisfy everyone at the table.

Servings: 4-6

Ingredients

For the Birria Consommé:

• 1 cup dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 2 dried chipotle chiles, stems and seeds removed 
• 1 large white onion, quartered
• 4 cloves garlic, peeled
• 1 large tomato, quartered
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 2 tbsp apple cider vinegar
• 4 cups vegetable broth
• Salt and pepper, to taste

For the Mushrooms:

• 8 oz blue oyster mushrooms, roughly torn
• 8 oz Lion's Mane mushrooms, roughly torn
• 1 tbsp avocado oil (or preferred cooking oil)

For Serving:

• Corn tortillas
• Chopped fresh cilantro
• Diced white onion
• Lime wedges
• Optional: cheese

Instructions

1. Prepare the Birria Consommé:
• Heat a large skillet over medium heat and lightly toast the dried chiles until fragrant (about 1-2 minutes). Be careful not to burn them.
• Transfer the toasted chiles to a bowl and cover with hot water. Let them soak for 15-20 minutes until softened.
• In the same skillet, add the quartered onion, garlic cloves, and tomato. Roast them until charred and softened.
• Drain the softened chiles and transfer them to a blender. Add the roasted onion, garlic, tomato, oregano, cumin, cinnamon, cloves, apple cider vinegar, and 2 cups of vegetable broth. Blend until smooth. Add salt and pepper to taste.
• Strain the sauce through a fine mesh sieve into a large pot to remove any solids, and add the remaining 2 cups of vegetable broth.
2. Cook the Mushrooms:
• Tear your mushrooms into skinny long pieces, similar to tearing a cheese stick.
• In a large skillet, heat the oil over medium heat. Do not add all your mushrooms to the pan at once. Overcrowding will cause the mushrooms to release more moisture than they can cook off. Excess moisture will steam your mushrooms making them tough. Instead cook single layer batches with small gaps between the mushrooms. Cook batches for about 5-7 minutes, stirring occasionally, until they release their moisture and start to brown.
• Transfer the cooked mushrooms to the pot with the birria consommé. Stir well and simmer for 20-30 minutes to allow the flavors to meld.
3. Prepare the Tacos:
• Heat a separate skillet over medium-high heat. Lightly dip each corn tortilla in the birria consommé, then cook on the skillet for about 1 minute on each side until slightly crispy.
• Fill each tortilla with a generous portion of the mushroom birria, cilantro, diced onion, and any optional filling like cheese, avocado, or crema.
4. Serve:
• Serve the tacos with consommé and lime wedges on the side and enjoy!