1.3 oz dried snow mushrooms  1 - 2 morita chiles, dried 1 ancho chiles, dried 3 guajillo chiles, dried 1 pasilla chile, dried ½ white onion, 3 plum tomatoes, large 2 cloves garlic 1 tbsp. Avocado oil 8 oz King Oyster mushrooms, sliced  1 can (30 oz.) white hominy 1 sprig fresh epazote or ½ tsp. dried 2 Bay leaves 6 cups vegetable broth

½ white onion minced ¼ cup Oregano dried 3 Limes Tostadas or bolillo



Remove the veins and seeds from all of the dried chiles except the morita and place in a heat proof bowl with the snow mushrooms. Pour boiling water over the chiles and snow mushrooms. Let the chiles soak for 10 minutes and the mushrooms for 30 mins. Char the tomatoes, half an onion and two garlic cloves on a hot skillet.



Drain the soaked chiles, but reserve the water. Place them in the blender with the charred tomatoes onion, and garlic. Add 1 ½ cups of the chile soaking water and blend until smooth. Strain. Remove the snow mushrooms from the water, and cut them into bite sized pieces. Heat oil in a large pot set to medium heat. Add the oyster mushrooms and cook until golden brown.



Pour in the chile sauce and simmer for 5 minutes. Pour in the vegetable broth, hominy, snow mushrooms, bay leaf, and epazote. Bring to a simmer over medium-low heat. Simmer for 25- 30 min. Season to taste with salt and pepper. 7. Serve topped with minced onion, dry oregano, and limes.

– Store in an air tight container for up to three days in the fridge or up to 6 months in the freezer – Snow Mushroom is a dried mushroom used in Asian cooking. I purchased mine online. – If you don’t eat spicy food omit the morita and pasilla chiles. – Recipe Adapted from Angelica Martinez’s contribution to the ebook Our Vegan Mexico. You can find her @veganaalamexicana