Oyster Mushroom Chimichanga

I don't know what it is about burritos, but man.... I love a good stuffed burrito. This one definitely doesn't disappoint. The fried chimichanga-style tortilla shell makes it even better and gives it the perfect crunch.

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Marinade Ingredients

1 Tbsp vegetable bouillon (Better Than Bouillon brand is good)
1/4 cup avocado oil
2 tsp minced garlic
2 tsp minced onion
2 tsp yellow mustard
1 tsp cumin
1 tsp brown sugar
2 tsp apple cider vinegar
1/2 cup water
7oz oyster mushrooms OR shiitake mushrooms

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Garnish Ingredients

12 inch burrito shells
cooked brown rice
cooked seasoned black beans
vegan shredded cheddar cheese
shredded lettuce
salsa
guacamole OR avocado
grapeseed oil for frying

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Directions

Clean mushrooms with a brush to remove any dirt, if needed
Cut mushrooms into thin strips (think shredded chicken)
Cook mushrooms in a sauté or cast iron pan, without oil, on medium heat, to release the water from the mushrooms. TIP: Use a heavy pan or cast iron press to press the water from the mushrooms
Combine all marinade ingredients in a bowl then add the mushrooms. Marinate for 2-3 hours
Sauté mushrooms in a nonstick pan for 12-15 minutes (medium heat) until they brown
Build burrito with mushrooms, rice, black beans, cheese, and a little salsa on the inside
Pan fry, in a small amount of oil, at 370 degrees Fahrenheit, for 1-2 minutes on each side or until golden crispy. TIP: Use tongs to rotate the burrito as you fry it. It makes it easier to turn and avoid burning
Top with shredded lettuce, salsa, and guacamole.

‍

Enjoy!

Shopping List

Marinade Ingredients

1 Tbsp vegetable bouillon (Better Than Bouillon brand is good)
1/4 cup avocado oil
2 tsp minced garlic
2 tsp minced onion
2 tsp yellow mustard
1 tsp cumin
1 tsp brown sugar
2 tsp apple cider vinegar
1/2 cup water
7oz oyster mushrooms OR shiitake mushrooms

‍

Garnish Ingredients

12 inch burrito shells
cooked brown rice
cooked seasoned black beans
vegan shredded cheddar cheese
shredded lettuce
salsa
guacamole OR avocado
grapeseed oil for frying

‍

Directions

Clean mushrooms with a brush to remove any dirt, if needed
Cut mushrooms into thin strips (think shredded chicken)
Cook mushrooms in a sauté or cast iron pan, without oil, on medium heat, to release the water from the mushrooms. TIP: Use a heavy pan or cast iron press to press the water from the mushrooms
Combine all marinade ingredients in a bowl then add the mushrooms. Marinate for 2-3 hours
Sauté mushrooms in a nonstick pan for 12-15 minutes (medium heat) until they brown
Build burrito with mushrooms, rice, black beans, cheese, and a little salsa on the inside
Pan fry, in a small amount of oil, at 370 degrees Fahrenheit, for 1-2 minutes on each side or until golden crispy. TIP: Use tongs to rotate the burrito as you fry it. It makes it easier to turn and avoid burning
Top with shredded lettuce, salsa, and guacamole.

‍

Enjoy!