These meaty pulled oyster mushroom tacos are absolutely mouth-watering and make an amazing appetizer or dinner. The oyster mushrooms are coated in a delicious sauce and the tacos are served with Pico de Gallo and a 5-minute lime cilantro sauce. I promise you will love this one!
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 2 (about 5-6 tacos)
Ingredients
- 1 onion
- 1 tbsp olive oil for frying (see notes for oil-free)
- 3 cloves garlic
- 200g king oyster mushrooms (about 8 large mushrooms)
- 1 tbsp tomato paste
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp maple syrup
- Pickled onions (optional)
- 1 avocado
- 5-6 small tortillas (or gluten-free tortillas)
Pico de Gallo
- 1 tomato
- Handful of cilantro
- 1/2 lime, juiced
- 1/2 tsp salt
Lime Cilantro Sauce
- 1/2 cup roasted unsalted cashews (or sunflower seeds for nut-free)
- 1/4 cup roasted unsalted sunflower seeds
- 2/3 cup hot water
- 1/2 lime, juiced
- 1/2 cup cilantro (a large handful)
- 1/2 tsp salt
Equipment
- Frying pan
- Blender or food processor
Instructions
- Thinly slice an onion then fry with olive oil over medium heat, stirring occasionally.
- Peel and mince garlic cloves then add to the onions once they’ve become translucent (after about 5 minutes of sautéing).
- Pull the mushrooms apart, pulling each into about 4-5 long strips. Add to the frying pan with the onions and garlic and stir occasionally.
- Prepare the sauce for the mushrooms by mixing together tomato paste, soy sauce and maple syrup. Once the mushrooms have been cooked down, add the sauce and mix well. Reduce the temperature to keep the mushrooms warm while preparing the Pico de Gallo and lime cilantro sauce.
- Dice a tomato and add to a bowl with cilantro, juice from 1/2 lime and salt for the Pico de Gallo.
- Prepare the lime cilantro sauce by adding all ingredients to a blender. Let the nuts and seeds soak in the hot water for a few minutes to soften them before blending for 30 seconds until smooth and creamy. If you’d like a more liquid sauce, you can add an extra 1-2 tbsp of water.
- Thinly slice the avocado.
- Assemble your tacos by adding a layer of sauce on the bottom, then mushrooms, pico de gallo, sliced avocado, pickled onions and more sauce. Enjoy!
Notes
*For an oil-free version, simply sauté onions and garlic in water or vegetable stock in a non-stick pan.
*For a nut-free version, replace the cashews in the lime cilantro sauce with more sunflower seeds (total of 3/4 cup sunflower seeds).
*For a gluten-free version, substitute tamari for soy sauce and use gluten-free tortillas.
*I made homemade tortillas using my yogurt-free naan recipe (although they are slightly thicker than normal tortillas, they were amazing!). I simply halved the recipe to make enough tortillas to go with these oyster mushroom tacos!
