Oyster Mushroom Tacos

August 18, 2020

Every time I prepare mushrooms, I'm reminded that with these guys, I could probably be a vegetarian. The blue oyster mushroom is no exception. The deep meaty flavor of this shroom makes it the perfect meat substitute, rounding out a dish with hearty and full flavor. To bring that flavor out even further, this preparation uses tamari, a gluten-free soy sauce, which adds a slightly stronger flavor. 

This simple recipe is an excellent addition to your taco feast. Grill up our steak tacos, make a batch of homemade flour tortillas and there’s something on the table for everyone!

Ingredients:

½ lb. blue oyster mushrooms 

½ tsp. olive oil

1 tbsp. tamari 

Roasted Sweet Pepper Summer Relish:

4 mini sweet peppers

1/2 avocado, peeled and sliced into cubes

1 cup cherry tomatoes, sliced (like you’re putting them on a tiny sandwich)

Kernels from ½ ear of corn

Salt & pepper to taste

Directions: 

1. Heat oven to 425 degrees.
2. Lightly marinade 4 mini sweet peppers with 2 tbsp. EVOO, salt & pepper.
3. Roast marinated peppers in the oven for 15 minutes, flipping and rotating every 5 minutes to prevent burning. Once roasted through, remove from the oven, transfer onto a plate and place in the refrigerator immediately.
4. To prepare the mushrooms, remove stems and cut caps into slivers
5. Heat 1/2 tsp. of olive oil over low-medium heat. Add mushrooms. Stir continually to avoid burning. 
6. When mushrooms have begun to cook and are slightly soft, but not yet brown, add 1 tbsp. tamari. Continue to cook until the mushrooms edges are light brown, they are cooked through and slightly crispy on the edges. Remove from heat and let chill. 
7. While mushrooms are chilling, mix together sliced cherry tomatoes, corn and avocado. Salt and pepper to taste. 
8. Remove sweet peppers from the fridge and slice. Add to tomato, corn, avocado mixture and salt again for taste. 
9. For assembly, we recommend heating a tortilla straight over the grill, and piling on as mushrooms and relish as you please. Add a little hot sauce if you’re feeling adventurous.

Recipe by Local Roots Volunteer Sophie Florman
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