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Pulled mushrooms burrito

Today, The Cooking Flea presents… The best burritos she’s ever made!

These burritos are like a trip to Mexico: they are colourful, spicy, tangy yet soft and refreshing!

I think the secret is to use a combination of ingredients that make these burritos simply perfect: guacamole, pickled onions, salsa verde, beans, rice and the core ingredient, hot and smoky pulled oyster mushrooms!

Last week I bought some huge oyster mushroom clusters and I knew I had to make something special with them.

The idea was to create something similar to cochinita pibil (Mexican pulled pork) using the spices I had in my pantry. In this recipe, spices are crucial because this is where all the flavour comes from and even if they are not exactly the ones of the original recipe, still, the result is something out of this world!

I love oyster mushrooms because they absorb so well all the flavours and have a neutral taste. You will never tell this “pork” is made out of mushrooms.

A true flavour bomb!

INGREDIENTS x3 burritos:

350g oyster mushrooms

3 tbsp rapeseed oil

½ tsp onion powder

½ tsp garlic powder

½ tsp chilli flakes

1 tsp paprika

1 tsp smoked paprika

¼ tsp cumin

1 tsp ancho chiles

1 tbsp tomato paste

½ tbsp tamari

1 tsp liquid smoke

1 tsp maple syrup

1 tbsp orange juice

1 tbsp water

A pinch of black pepper

Salt to taste


Black beans, rice, homemade guacamole, salsa verde (or tomatillo sauce), pickled onions, coriander, habanero sauce and vegan cheese.


Heat the oil and pull the oyster mushrooms into thin strips. Place them in the pan, season with salt and stir-fry for a few minutes. Add all the spices, mix well until combined and keep cooking.

At the very end, pour the liquid ingredients such as the soy sauce, tomato paste, liquid smoke, orange juice, maple syrup and water.

Turn off the heat and stir until the mushroom become creamy.

Stuff your tortilla with the suggested ingredients above and our pulled mushrooms.

Fold, roll, wrap and enjoy!

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