Easy Oyster Mushroom Birria Tacos
Get full Birria richness without the heavy meat. Shredded oyster mushrooms soak up every layer of flavour from our three-step Taco Recipe Kit – the warm spices, the deep base sauce, and the final rich, aromatic finish. Quick, hearty and unbelievably satisfying.
Originating in Jalisco, Birria is known for its depth and warmth. Oyster mushrooms bring a brilliant, meaty texture that holds the sauce beautifully, giving you bold, chilli-rich tacos that feel just as indulgent as the classic version. Serve in warm tortillas with coriander and lime.
Flavour Notes: Deep chilli warmth with notes of cumin, allspice and cinnamon.
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Prep time
2 MINS
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Cook time
15 MINS
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Total time
17 MINS
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Ideal for
Dinner -
Make it
Mexican -
Serves
2 - 3
Nutrition: Per serving
kcal fat saturates carbs sugars fibre protein salt
Found in the
Mexican Section
Ingredients
- 1 tbsp vegetable oil
- 400g oyster mushrooms, shredded
- 350g grated cheese
- 1 medium onion, finely diced
- 1 bunch of coriander, finely chopped
- 1 lime, cut into wedges
How to make it
- In a medium saucepan, heat 1 tablespoon of oil over medium heat.
- Add the shredded oyster mushrooms and cook for 5 minutes until they start to soften.
- Add the spice blend from the Birria kit and stir for 2 minutes.
- Stir in both the base sauce and larger main sauce from the kit and cook for another 5 minutes, allowing the mushrooms to absorb the rich flavors.
- Place a large, non-stick frying pan over medium heat with the remaining 1 tablespoon of oil. Place a Gran Luchito Soft Taco or Corn Tortilla on the hot pan.
- Immediately top one half of the taco or tortilla with a generous amount of grated cheese, followed by some of the birria mushroom filling.
- Fold the tortilla in half to form a half-moon shape. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy and the cheese is melted and gooey. Repeat with the remaining tacos.
- To serve, transfer the cooked quesabirrias to a plate. Garnish with finely chopped onion and coriander. Serve hot with fresh lime wedges on the side.
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FAQs
What type of mushrooms should I use?
You want mushrooms that have some “meaty” texture, can shred or tear, and hold up to braising. For example: cremini, shiitake, king oyster, portobello or oyster mushrooms as used in this recipe. Avoid extremely delicate mushrooms that will just collapse into mush.
What is mushroom birria?
“Birria” normally refers to a Mexican stew (often goat or beef) cooked in a spiced chilli-tomato-broth (consommé) then used for tacos (often dipped). Using mushrooms adapts that flavour / texture profile for a vegetarian or meat-less version
So you’ll see two key components:
- The filling (seasoned mushrooms)
- The consommé or broth/juice for dipping the tortillas.
Is this suitable for vegetarian/vegan dietary choices?
Yes — since the filling is mushrooms (plant-based) instead of meat, you can make it vegetarian or vegan quite easily. Just check your broth (use vegetable broth), avoid cheese (or use vegan cheese) if going fully vegan.
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