Quick and Easy Oyster Mushroom Tacos

YIELD Serves 4

TIME 30 minutes

INGREDIENTS

For the Pico De Gallo:

  • 1 large tomato, cut into ¼-inch dice

  • 1 large ripe avocado, cut into ¼-inch dice

  • 2 jalapeños, stemmed, seeded, and finely chopped

  • ½ cup cilantro leaves, finely chopped

  • 3 tablespoons fresh lime juice (from 1 to 2 limes)

  • Coarse kosher salt

For the Mushrooms: 

  • 1/2 lb. oyster mushrooms (more if desired)

  • ⅓ cup neutral oil

  • ¼ teaspoon ground cumin

  • 1½ teaspoons coarse kosher salt

  • Black pepper

  • 6 corn tortillas

INSTRUCTIONS

  • Chop and combine all of the ingredients for the pico, then set aside.

  • Separate your oyster mushrooms into bite-sized pieces and add seasoning.

  • While the mushrooms fry, make the hot honey and lime sauce. 

  • Fry your oyster mushrooms in a skillet with a neutral oil until crispy (for about 5 minutes per side.)

NOTE

If I made this again, I’d do it with more Oyster Mushrooms for the filling, and I’d use my air fryer rather than the skillet, to reduce the oil in the mushrooms.

Entrée, Oyster Mushrooms, Black Pearl, Air FryerGuest UserHenosismisc mushrooms, oyster mushrooms, Black Pearl, black pearlComment