After going vegan, some of my favorite taco spots were sorely missed. I longed for a vegan alternative, yet on a budget, fake meats weren’t an option for me. I started experimenting with mushrooms and found that the oyster was king. Its incredible versatility allowed me to substitute it for meats I no longer missed quite as much. This recipe came about through much experimentation, aiming to keep the mushrooms as juicy as possible. The flavor was incredible and amplified with toasted garlic. This is now a household staple recipe that I pull out any time I’m feeling reminiscent of taco stops. Try this recipe with our Roasted Tomatillo Salsa Verde to add a punch of flavor.
Oyster Mushroom Tacos
- 2 whole medium bundles of oyster mushrooms ~1/4 pound
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 pinch salt
- 4 soft corn tortillas
- 1/4 avocado
- 1 sprig cilantro optional
- 2 tbsp salsa verde Use our Roasted Tomatillo Salsa Verde recipe to make your own!
- 1 tsp lime juice
- Separate oyster mushroom “leaves” from main stem (use stem for cooking as well) and mince garlic.
- Heat olive oil in a cast iron pan and add garlic over medium heat. Let garlic infuse into olive oil for about 3 minutes (be careful not to burn garlic, lower heat if necessary and keep a close eye!).
- Add oyster mushrooms and salt to pan over medium heat and saute until golden brown, about 15 minutes. Garlic will become golden brown and crispy as well, adding great flavor and texture to your tacos!
- Place 1 tortilla at a time over your stove’s open flame allowing the tortilla to char slightly. Make sure it does not catch on fire or char completely by keeping the flame low and watching it carefully!
- Once small char marks appear, flip the tortilla and repeat on the other side. Repeat for all tortillas.
- Cut ¼ avocado into long quarters (in half and half again, lengthwise) to create long thin strips perfect for tacos.
- Assemble tacos by adding oyster mushrooms, avocado, salsa, and cilantro to the tortillas.
- Squeeze lime on top and enjoy!
Nina Lowry is an undergraduate student at UC Berkeley in her last year studying Molecular Environmental Biology with a focus in Animal Health and Behavior and minoring in Conservation and Resource Studies. She has been vegan for 2 years and grew up mostly plant-based. She is passionate about animal rights, animal behavior, and sustainability. She has a rescued brown tabby named Iggy who is her pride and joy and is talented at learning new tricks and walking on a leash! She has rescued many animals from lab guinea pigs to dairy calves and hopes to participate in many more. She enjoys ceramics, photography, camping, traveling, and working with her hands to craft and create!