If you're looking to spice up your Taco Tuesday, these pulled oyster mushroom tacos will sure do the trick! Meaty, hearty, and an absolute comfort, you may find yourself wanting to make these daily!
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: dinner, Lunch
Cuisine: Mexican
Servings: 4
Calories: 218kcal
Author: Mirza from Wiwiurka
Ingredients
¼cupcanola oilor your favorite vegetable oil
1largeonionthinly sliced
1clovegarlicminced
5largetomatoesfinely diced
17-8-ounce canmarinated chipotle peppers
1pinchpepper
Saltto taste (approximately 1 teaspoon)
1poundwild oyster mushrooms cut or pulled into stripslike chicken
Instructions
In a medium pan over medium heat, add the oil. Once hot, add the onion and garlic and sauté until the onion becomes transparent.
Add the diced tomatoes and chipotle peppers and cook until the sauce turns a darker color. Season with salt and pepper.
Add the mushroom strips and cook until soft, about 10-20 minutes depending on how thin it’s shredded. If using oyster mushrooms, make sure to cut off the bottom parts of the mushrooms and shred into fine pieces with your hands. If using button or portobello, just chop however you’d prefer. Test single mushroom for taste and adjust salt and spice levels according to preference.
Remove from heat and spoon mushroom filling into corn or flour taco tortillas. Top with fresh cilantro and serve with refried beans, avocado, and any other fillings of your choice.
Notes
It works with any mushrooms, but oyster mushrooms can be pulled like chicken!
Sensitive to spice? Start by testing a small batch of mushrooms to see if the heat is to your liking and adjust accordingly.