Ingredients
7 oz Oyster mushrooms
4 Tbsp Olive oil
1 + ½ Tbsp Taco seasoning mix
¼ tsp Onion powder
¼ tsp Garlic powder
⅛ tsp Black pepper
⅛ tsp Salt
Other taco add-ins
4 Small tortillas or try our Flourless Red Lentil Tortilla recipe
½ Avocado
4 Tbsp Vegan sour cream
8 Tbsp Sweet corn (canned)
8 Tbsp Black beans
8 Tbsp Chunky salsa sauce
chopped tomatoes,
fresh tomato corn salsa,
hot salsa,
shredded lettuce,
guacamole,
shredded vegan cheese,
spring onion, chives, cilantro,
lime
tortilla chips
flourless tortilla
Directions
1
Marinate
2
Take your pearl oyster mushrooms. Cut the end of the stem off. Tear both cap and stem with your hand into shreds.
3
Take a bowl and make the marinade by mixing olive oil, taco seasoning mix, garlic powder, onion powder, salt, and black pepper.
4
Mix this marinade with the oyster mushrooms strips. Leave it for 5-10 minutes.
5
Sautee
6
Take a skillet and heat it to high heat. Add the marinated oyster mushrooms in one layer (work in batches if you plan to make more servings).
7
Stir with a spatula and fry them until nice and crispy. It took us about 10-15 minutes tops. Add a dash of (1 tsp) olive oil if the oyster mushroom feels too dry.
8
Alternatively, you can bake them in the oven as we did in our vegan gyros recipe. Place parchment paper in a sheet pan. Spread the shredded oyster mushrooms preferably in one layer. Pre-heat oven to 425 Fahrenheit (220 degrees Celsius) and baked them for 40 minutes or until crispy on the edges. Watch how it progresses. Check it after 20 minutes it may already be done if you shredded them thinner than ours in the above picture! Baking time largely depends on the size of the strips. Flip occasionally to make sure all sides are nicely baked and crispy.
9
Assemble
10
Take a small tortilla and add sauteed mushrooms, pan-seared corn (we just sauteed them after the mushrooms in the skillet without seasoning), black beans, avocado slices, chunky salsa sauce, and dairy-free sour cream. More serving ideas in the Notes section.