---
comments: true
tags:
  - ingredient
  - the-gracias-madre-cookbook
---
# :mushroom: Mushroom Pastor

![Mushroom Pastor][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 4 cups | 2.22 hours |

## :salt: Ingredients

- :mushroom: 1 lb oyster mushrooms
- :hot_pepper: 2 dried guajillo chiles
- :hot_pepper: 1 dried ancho chile
- :hot_pepper: 1 chipotle in adobo
- :onion: 0.25 onion
- :pineapple: 0.5 cup pineapple juice
- :orange_circle: 2 Tbsp orange juice
- :red_apple: 2 tsp apple cider vinegar
- :garlic: 1 clove garlic
- :four_leaf_clover: 1 clove
- :salt: 1.5 tsp salt
- :salt: 0.5 tsp pepper
- :herb: 0.25 tsp cumin
- :herb: 0.25 tsp oregano

## :cooking: Cookware

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

## :pencil: Instructions

### Step 1

Remove the thick lower stems from the oyster mushrooms.

### Step 2

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

### Step 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.

### Step 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.

### Step 5

Blend until smooth.

### Step 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.

### Step 7

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

### Step 8

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

### Step 9

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

### Step 10

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

## :link: Source

- The Gracias Madre Cookbook

[1]: <../assets/images/mushroom-pastor.jpg>