This is a recipe variation for VEGAN PULLED MUSHROOM TACOS. It has a few more steps… but so worth it!
Perfect if you want to prep the day before!
You may have seen another pulled mushroom taco recipe I’ve posted before (click here for that recipe). But this one is extra special!
This one has a few more steps, but the payoff is BIG TIME FLAVOR!!
It may seem cumbersome at first, but it’s really not. This is actually the perfect recipe to prep the day before and then just finish with a few simple steps when you’re ready to eat. This will also help improve flavor… trust me!
For these tacos, we’ll be using king oyster mushrooms. These mushrooms have a particularly meaty consistency that works very well as a substitute for pulled chicken. Depending on where you live, these mushrooms may be tough to find. I live in Puerto Rico and they were very difficult to get. I say ”were” because now Espora Mushroom Co. grows them in Puerto Rico! And they are delicious!!
The long stem of these mushrooms is shredded using a fork to score them and your hands to pull them apart. They are then cooked in a delicious aromatic mix of seasonings so they soak up the flavor. And then, finished off in the oven to crisp up into an amazing treat!
Once these are done, you can top them with whatever toppings you prefer. I like mine with a cool cilantro sauce and add chopped onions, chopped pineapple, pickled onions, fresh cilantro, avocado… you can even add black beans! Make your own combination!!
Let's get started!
VEGAN PULLED MUSHROOM TACOS
WHAT YOU'LL NEED:
14oz king oyster mushrooms
2 Tbsp olive oil
1 small white onion, finely diced
2 cloves garlic, finely diced
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
1 tsp tomato paste
1 tsp chili sauce
2 Tbsp soy sauce
1/4 Cup vegetable stock
1 Tbsp maple syrup
Pinch of black pepper
Corn tortillas
Toppings of choice (cilantro sauce, avocado, chopped onions, chopped fresh pineapple, pickled onions, cilantro, etc.)
HOW TO MAKE IT:
Cut off the mushroom caps and slice them thinly.
Then, shred the stems using a fork to make incisions along the stem and then pull individual strands apart with your hands.
Heat up 2 tbsp of oil in a frying pan over medium heat. Once hot, add the diced onion and cool for about 10 minutes (stirring occasionally) until translucent and starting to brown lightly.
Add the diced garlic and fry for another 2-4 minutes, until fragrant. Then, add the cumin, smoked paprika and coriander. Mix everything together and cook for about a minute while stirring the whole time.
Mix in the tomato and chili sauce and then add in all the mushrooms. Stir to coat the mushrooms well with the onion mixture. Then, add the soy sauce and vegetable stock.
Allow the mushrooms to cook until most of the liquid is absorbed. Add the maple syrup and black pepper and cook for another 5 minutes.
Remove from the heat and allow the mixture to cool down.
At this point you can refrigerate and store overnight (if making a day ahead) for better flavor. Otherwise, preheat your oven to 400°F.
When ready to bake, spread the mushrooms mixture onto a single layer on a lined baking tray and bake for about 20 minutes. Check the mushrooms at 15 minutes to make sure they are cooked enough (oven times may vary depending on your oven model). You’re looking for the mushrooms to dry up a bit and some pieces to be lightly charred.
While the mushrooms are in the oven, prepare your desired toppings and heat up your tortillas in a skillet.
Once the mushrooms are done, assemble your tacos and enjoy!
Let me know if you make this! Tag me by using @mindfulgrub or the hashtag #mindfulgrub when you share your creations on social media. I‘d love to hear how it went for you!
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Recipe adapted from lazycatkitchen.com