Vegan Mushroom Barbacoa Recipe
Grilled mushrooms, peppers & onions laid over linguini pasta tossed in a coconut lemongrass broth. Garnished with serrano peppers, chile threads & sesame seeds.
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Ingredients
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Pasta
Mushroom Barbacoa
Coconut Lemongrass Broth
Garnish
Method
Cooking the Pasta
- 1
Cook the Linguini
Bring a large pot of salted water to a boil. Add the linguini pasta and cook according to package instructions until al dente. Drain and set aside.
Preparing the Mushroom Barbacoa
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms, red bell pepper, and yellow onion. Sauté for about 5-7 minutes, or until the vegetables are tender.
- 3
Season the Mixture
Add the smoked paprika, ground cumin, garlic powder, salt, and black pepper to the skillet. Stir well to combine and cook for an additional 2-3 minutes until the spices are fragrant.
Making the Coconut Lemongrass Broth
- 4
Prepare the Broth
In a medium saucepan, combine the coconut milk, vegetable broth, and chopped lemongrass. Bring to a simmer and let cook for about 10 minutes to allow the flavors to meld. Stir in fresh lime juice just before serving.
Assembly
- 5
Combine and Serve
In large bowls, place a portion of the cooked linguini at the bottom. Top with the mushroom barbacoa mixture, then ladle the coconut lemongrass broth over the top. Garnish with sliced serrano peppers, chile threads, and sesame seeds before serving.