Mushroom Pastor

🥘 Ingredients

• apple cider vinegar
  2 tsp
• chipotle in adobo
  1
• clove
  1
• cumin
  1/4 tsp
• dried ancho chile
  1
• dried guajillo chiles
  2
• garlic
  1 clove
• onion
  1/4
• orange juice
  2 Tbsp
• oregano
  1/4 tsp
• oyster mushrooms
  1 lb
• pepper
  1/2 tsp
• pineapple juice
  1/2 c
• salt
  1/2 tbsp

🍳 Cookware

• large bowl
• large cast-iron or other heavy sauté pan
• high-speed blender
• large nonstick pan
• tongs or a slotted spoon

1. 1

   Remove the thick lower stems from the oyster mushrooms.
2. 2

   Over a large bowl , shred the oyster mushrooms into bite-size pieces. Set aside.

   oyster mushrooms: 1 lb
3. 3

   In a large cast-iron or other heavy sauté pan over medium heat, toast the dried guajillo chiles and dried ancho chile until just fragrant, about ⏱️ 3 minutes .

   dried guajillo chiles: 2, dried ancho chile: 1
4. 4

   In a high-speed blender , add the toasted chiles, chipotle in adobo , onion , pineapple juice , orange juice , apple cider vinegar , garlic , clove , salt , pepper , cumin . and oregano .

   chipotle in adobo: 1, onion: 1/4, pineapple juice: 1/2 c, orange juice: 2 Tbsp, apple cider vinegar: 2 tsp, garlic: 1 clove, clove: 1, salt: 1/2 tbsp, pepper: 1/2 tsp, cumin: 1/4 tsp, oregano: 1/4 tsp
5. 5

   Blend until smooth.
6. 6

   Pour the mixture over the mushrooms and toss to coat. Don't worry if the sauce doesn't look like it will coat all of the mushrooms-they'll collapse as they marinate, and you can give them another stir halfway through.
7. 7

   Cover and marinate in the refrigerator for at least ⏱️ 2 hours before cooking.
8. 8

   When ready to serve, heat a large nonstick pan over medium heat.
9. 9

   Using tongs or a slotted spoon , remove the mushrooms and leave any excess marinade in the bowl.
10. 10

    Cook until the mushrooms are warmed through and the marinade has thickened a bit and become saucy, about ⏱️ 10 minutes .