A fantastic, flavorful veganized version of the famous Cuban dish Ropa Vieja!
Shred the oyster mushroom from root to cap. Place the mushroom shreds in a dry heated skillet, sprinkle with Sazon seasoning, and cover. Cook the shreds on medium heat for 5 minutes. They will release their liquid and start to caramelize.
Take the cover off the skillet and deglaze the pan with the white wine. Use a wooden spoon to get all of the goodness off the bottom of the pan.
Remove the mushrooms from the skillet and set aside.
Slice the onion into half moons and thinly slice the peppers lengthwise, keeping everything about the same size. Add to the pan and season with oregano and smoked paprika. Sauté in oil or water until they start to soften.
Press the garlic over the onions and peppers. When the garlic is fragrant, add the tomato paste and stir around. Cook for a minute, releasing the flavor of the tomato paste.
Add the mushrooms back into the pan along with the water. Add the roasted peppers, olives and capers and cook it all together until the sauce is thick and smells delicious.
Serve over rice and garnish with freshly chopped parsley. Enjoy!
I served this Ropa Vieja over yellow rice. It is just a splash of olive oil in a pot and a few shakes of turmeric. I toss the rice around until it is all coated, add water and cook until done.