Shredded King Oyster Mushroom Tacos
Prep Time:
15 Minutes
Serves:
4 Servings
Cook Time:
20 Minutes
Author
Krystal Roberts
About the Recipe
These shredded king oyster mushroom tacos are smoky, savory, and surprisingly meaty. The mushrooms develop crisp caramelized edges while staying tender inside, making a satisfying plant-based taco filling finished with fresh toppings and lime.
Ingredients
Shredded Mushroom Filling
- 4–5 large king oyster mushrooms
- 2 tbsp olive oil
- ½ white onion, finely sliced
- 4 cloves garlic, minced
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt, or to taste
- Freshly cracked black pepper, to taste
- 1 tbsp soy sauce or tamari
- Juice of ½ lime
To Serve
- Warm flour or corn tortillas
- Shredded lettuce
- Red cabbage
- Pickled onions
- Fresh cilantro
- Sliced avocado
- Creamy Chipotle Ranch (see my recipe)
- Your favorite hot sauce
- Lime wedges
Optional Add-Ins
- Charred corn
- Black beans
- Pickled jalapeños
- Vegan feta
- Avocado crema
- Fresh tomatoes
Servings
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Linked Recipes
Preparation
Step 1
Use a fork to shred the king oyster mushrooms lengthwise into thin strips, leaving a few larger pieces for texture.
Step 2
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for 30–60 seconds.
Step 3
Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their moisture and begin to brown around the edges.
Step 4
Add the smoked paprika, cumin, chili powder, oregano, onion powder, garlic powder, salt, and black pepper. Pour in the soy sauce and cook for another 3–5 minutes until lightly caramelized and crisp. Finish with lime juice.
Step 5
Pile the mushroom filling into warm tortillas and top with lettuce, cabbage, pickled onions, cilantro, avocado, Chipotle Ranch, hot sauce, and lime.
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