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Pulled Oyster Mushroom Tacos

Soft Tacos with Oyster Mushrooms, Guacamole and Pickled Onions
Prep Time25 minutes
Cooking Time5 minutes
Fridge time1 hour 30 minutes
Total Time1 hour 55 minutes
Course: Main Course
Cuisine: Mexican
Keyword: pulled mushroom tacos, pulled oyster mushrooms, tacos from scratch
Author: Annely
Servings: 2

Adjust servings here:

Equipment

  • tortilla press or use a chopping board and/or rolling pin
  • frying pan
  • Oven tray
  • baking paper
  • Mixing bowl

Ingredients
 

PULLED OYSTER MUSHROOMS

  • 400 g oyster mushrooms
  • 4 tbsp olive oil
  • 1 clove garlic grated
  • 1 tsp smoked paprika powder
  • 1 tsp cumin
  • a bit salt to taste

TORTILLA

  • 140 grams corn flour masa harina
  • 250 ml lukewarm water
  • a pinch salt

GUACAMOLE

  • 2 avocado
  • 1/2 red onion small
  • 2 limes
  • a bit coriander aka cilantro
  • 1/2 tomato small

PICKLED RED ONIONS

  • 2 red onions
  • 2 tbsp boiled water
  • 1 tbsp apple cider vinegar
  • 1 lime
  • 1 tsp thyme
  • 3 bay leaves
  • a bit pepper
  • a bit salt
  • 1 tsp honey (optional)

GARNISH

  • coriander
  • hot salsa

Instructions

PICKLED ONIONS

  • Remove the outer layer of the red onions, then cut them in half and slice into thin half-moon slices.
  • Add to a glass jar; boiled water, honey, thyme leaves and bay leaves.
  • Add the sliced red onions to the jar, separate them slightly.
  • Add the lime juice and vinegar. Close the jar with a lid.
  • Shake the jar and keep in the fridge for at least 2 hours.

MARINATE OYSTER MUSHROOMS

  • Pre-heat the oven to 175 C (350F).
  • Clean the mushrooms by brushing off the dirt. Tear the mushrooms in small strips and add to a bowl.
  • Use a mixing bowl, add olive oil, smoked paprika powder, cumin, salt and grated garlic. Mix with a fork, then add the mushrooms and toss to coat. Let the mushrooms marinate for 5-10 minutes.
  • Line a oven tray with baking paper. Spread the marinated mushrooms over the tray. Add the mushroom to the oven for 25-30 minutes or until the edges turn dark brown.

GUACAMOLE

  • Cut the avocado in halves, scoop out with a spoon and add to a bowl.
  • Chop tomato, red onion and coriander and add to the bowl.
  • Add pepper, salt, lime juice and mix it all with a masher or whisk. Make sure to leave some avocado chunks.

TORTILLA DOUGH

  • Use a big mixing bowl, add the corn flour, lukewarm water and a pinch of salt. Mix with your hands and knead until the dough is smooth and forms a ball. The dough should be soft but not sticky. Similar to the consistency of play-dough.
  • Shape the tortillas. Divide the dough into small balls, slightly smaller than the size of a lime. Flatten each ball using a tortilla press or a chopping board. Place the dough between two sheets of baking paper or plastic to prevent sticking. Once pressed, place the tortillas on a wooden board to avoid them sticking to your surface. Repeat until you have finished all the dough.
  • Heat a frying pan over medium-high heat. Add the tortillas, without oil, and cook for about 30 seconds to 1 minute on each side until brown spots appear. Keep the cooked tortillas warm by wrapping them in a clean cloth.

ASSEMBLE TACOS

  • Place a warm tortilla on a plate. Add guacamole by using a fork and spread it out. Add a the pulled mushroom strips, some pickled red onions and top with coriander and some of your favourite hot sauce.

Notes

This recipe makes 8 tacos,  probably enough for 2 humans :-)
Watch my Guacamole recipe here
Watch my Pickled Onions recipe here
Watch my Hot Sauce recipe here