So part of the thing with jackfruit is that you are using it replicate heavy, meaty flavors. For Birria it’s going to work way better than trumpet mushrooms. I use tamari and liquid smoke to get that grilled meat flavor and then I use chipotle, ancho and california chiles, vegan consome and tomato sauce for the birria flavor. You just cook that down until the jackfruit has absorbed all the juice. Then as it dries out, lower the heat and add oil until it is carmelized. You finish it with a bit of lime. After all that, the brine doesn’t really come through. Trumpet mushrooms work better for seafood since they are pretty rubbery. Wild Miatake mushrooms make a great steak replacement and can be used to do Asada and Al Pastor for tacos.

I’ll try to write it down next time I make it.