|Club House Garlic Powder||2 tsp|
|Club House Oregano Leaves||1 tsp|
|Club House Sea Salt Grinder||1 1/2 tsp|
|Club House Pepper, Black Coarse Grind||1/2 tsp|
|Vegetable oil||2 tbsp|
|Tomato paste||2 tbsp|
|Club House Paprika||1 tsp|
|Onions, thinly sliced||3 cups|
|Grated carrots||1/2 cup|
|Oyster mushrooms, cut into thin strips||2 lb|
|Roma tomatoes, coarsely chopped||4|
|Club House Chipotle Chili Pepper, Ground||1 tsp|
Test Kitchen Tips:
• Make sure to cut the mushrooms and onions into thin strips to mimic pulled or shredded meat.
• The purpose of cooking down the veggie mixture until it has reduced to one-fourth its original volume is to concentrate the flavour and give it the look and feel of shredded meat.
Mix garlic, oregano, salt and pepper in small bowl; set aside.
Heat oil in large skillet on medium heat. Add tomato paste and paprika; cook 2 minutes, stirring constantly. Add onion and carrots and cook until softened. Stir in spice mixture and sliced mushrooms; cook 10 minutes, stirring frequently.
Meanwhile, place tomatoes and chipotle pepper in blender container; cover. Blend on high until smooth.
Add tomato mixture to the pan with mushroom mixture. Reduce heat to medium-low and cook until liquid has been reduced to about one-fourth its original volume and mixture has the consistency of pulled chicken.
Serve with any of the following: corn tortillas or tostadas, fresh lime wedges, diced tomatoes, refried beans, shredded lettuce, vegan cheese, vegan sour cream, cilantro, fresh salsa and/or fresh chilies.