Crispy Mushroom Tacos
Updated July 28, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large beefsteak tomato, cored and cut into ¼-inch dice
- 1large ripe Hass avocado, pitted, peeled and cut into ¼-inch dice
- 2jalapeños, stemmed and finely chopped (seeded if desired)
- ½cup cilantro leaves, finely chopped
- 3tablespoons fresh lime juice (from 1 to 2 limes)
- Coarse kosher salt
- 18ounces oyster mushrooms (from 2 to 3 medium clusters)
- ⅓cup neutral oil, such as canola
- ¼teaspoon ground cumin
- 1½teaspoons coarse kosher salt
- Black pepper
- 12corn tortillas
For the Pico De Gallo
For the Mushroom Tacos
Nutritional analysis per serving (4 servings)
455 calories; 28 grams fat; 3 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 7 grams polyunsaturated fat; 48 grams carbohydrates; 12 grams dietary fiber; 4 grams sugars; 10 grams protein; 763 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the pico de gallo: Combine the tomato, avocado, jalapeños, cilantro and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook.
- Step 2
Make the tacos: Tear the oyster mushrooms into bite-size pieces, leaving some mushroom tops whole. To make sure the mushrooms become crisp, cook in two batches: Heat a large cast iron or other heavy skillet over medium-high and coat with half of the oil. Once the oil is hot, add half of the mushrooms in a single layer without crowding the skillet. Cook, stirring every few minutes, until deep golden brown and crisp, 10 to 15 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms. Return the first batch to the skillet, and add the cumin and salt, and season with pepper. Stir well, then remove from the heat.
- Step 3
While the mushrooms are cooking, warm the tortillas on a comal or heavy skillet over medium-high heat until soft and pliable. Wrap them in a dish towel to keep them warm until ready to serve. Divide the mushrooms and pico de gallo among the warm tortillas. Serve immediately.
Private Notes
Comments
Looks delicious, can’t wait to give it a try. I would also add in a crunchy cabbage slaw. I like to use Bryan Roof’s recipe: 1/2 head cabbage cored and shredded 1/4 cup chopped cilantro 3 scallions, sliced thin 1 teaspoon olive oil 2 tablespoons cider vinegar 1/2 teaspoon salt Combine all ingredients and toss
While at university in Washington State and working for the Forest Service during summers, I learned to love foraging for mushrooms. With such abundance and variety, you experiment with everything from Stroganoffs, faux coq a vin with chanterelles, and yes, tacos galore. My point? Feel free to experiment. It’s a culinary adventure that still takes me to surprising places.
Delicious recipe! I'd at least double the mushrooms though, they shrink up a ton! I added a bit of garlic with the cumin and topped with guacamole and really liked it!
I used Lion's Mane mushrooms, shredded them, and added a few sprinkles of ground cumin to the mushrooms while they were cooking. Delicious.
Delicious. I added some left over arugula as a base on top of the shells.
This is shockingly good! Even the most die-hard meat eater would love these. So easy and so delicious with great depth of flavor. Serves only two -- I promise! Plan accordingly!
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