I’ve just learnt about shredding king oyster mushrooms and it looks very much like chicken! I thought I’d put a different spin on it and make it into a kind of ‘pork’ based taco. They turned out amazing! I’m now officially totally obsessed with king oyster mushrooms (as opposed to it only being a mild obsession previously!)
I put the mushroom mixture in tacos, but you could use it for burgers, in a quesadilla, in a wrap, or just with some rice and veggies. It’s super versatile.
We made some cashew cream to use in place of a store bought sour cream, but store bought vegan sour cream is definitely a great option too! You can mix up the additional ingredients as much as you like here: put whatever takes your fancy on these tacos – I reckon pineapple would work quite well (for those savoury pineapple lovers out there!), otherwise try capsicum, cucumber or shredded carrot or cabbage.
If you’re a mushroom fan, try out our Pecan and Mushroom Wellington – one of our most popular recipes, and one of our faves too. Our Crumbed Oyster Mushroom wraps are a hit too. You could also try our BBQ Jackfruit Pork if you’re looking for other taco filling ideas.
Hope you love this recipe and give it a go! Please share this recipe with your mushroom loving friends and family!
Take your mushroom game to the next level with this King Oyster Mushroom Taco recipe! Easy and incredibly tasty, share these tacos with friends!
- 4 king oyster mushrooms (approx 400g)
- 2 Tbsp Tamari
- 1/4 tsp sage powder
- 1/8 tsp chipotle powder (sub for paprika)
- Dash of white pepper
- Pinch of salt
- 1 Tbsp sesame oil
- 1/2 tsp liquid smoke
- 1 Tbsp nutritional yeast
- 1 Tbsp maple syrup
- 2 tomatoes diced
- 1/2 cup plant based cheese, grated (optional)
- 1/4 cup coriander chopped
- 1 1/2 cups lettuce sliced
- corn or wheat tortillas
- 1/2 cup cashews (approx 65g)
- 2 Tbsp lemon juice
- Pinch of salt
- 100ml water
- 2 small avocados mashed
- 1/2 lime juiced
- Pinch of salt
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Shred the king oyster mushrooms. (the best way to do this is with a fork). Add all the marinade ingredients into a large bowl. Add the shredded mushrooms and mix through well. Let sit for 5 minutes and allow the flavour to marninate. Heat a large frying pan on medium heat. Add the mushrooms to the pan and cook for around 10 minutes, stirring frequently. Alternatively you can spread the mixture out in a baking tray and bake in a moderate oven for 15 to 20 minutes.
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Add all the ingredients to a blender and blend for 1 minute until smooth. If you want it a bit thicker don't add as much water.
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In a small bowl mix all the ingredients together until well mixed.
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Heat the tortillas as per packet instructions. Then load up your tacos with whatever ingredients you desire. We put lettuce on first, then tomato, then the mushroom mix, a dollop of guacamole, some plant based cheese, coriander, and drizzled with cashew cream. Enjoy!!