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Don’t worry, that sultry chorizo making eyes at you is friendly (vegan friendly). Shitake mushrooms and roasted walnuts chew like the real thing, with authentic seasoning to match. The smokey poblano crema is the perfect balancing, creamy complement for the spice–and who doesn’t like compliments? Top with fresh pico, and dinner’s done.
Ingredients
2 cups shiitake mushrooms, chopped
½ cup white onion, finely chopped
1 jalapeno, seeded and chopped
¼ cup ground toasted walnuts
½ tsp. salt
1 tsp. Mexican oregano
1 tsp. cumin
¼ tsp. ground chipotle powder
½ tsp. cayenne
1½ tsp. ground ancho chile
¼ tsp. black pepper
1-2 tbsp. vegetable oil
Instructions
- Heat oil in a medium skillet or sauté pan over medium heat.
- Add chopped onion and jalepeno pepper and sauté for about 5 minutes.
- Add shitake mushrooms, and sauté until softened, about 5-7 minutes.
- Add the walnuts and all of the spices. Stir until well combined. Continue stirring occasionally, until the walnuts are warmed.
