King Oyster Mushroom Taco Recipe

Disclaimer: Mushrooms are not a significant source of protein. You can substitute the mushrooms for any other plant-based protein if you want to increase the protein content for your specific dietary needs.

Elevate your Taco Tuesday with our tantalizing King Oyster Mushroom Tacos, a delightful twist to your regular taco fare. Imagine the rich, earthy flavors of king oyster mushrooms, shredded to mimic the succulence of pulled meat, paired seamlessly with the gentle crunch of sautéed zucchini and the juicy burst of cherry tomatoes. Each bite is a harmony of textures and flavors, further enhanced by the aromatic blend of garlic and shallots, all nestled in a warm, soft tortilla. Topped with fresh, wilted greens and optional creamy avocado, these tacos offer flavors and textures that promise to make your Taco Tuesday unforgettable!

Ingredients

4 large king oyster mushrooms, shredded
2 medium zucchinis, thinly sliced
2 cups cherry tomatoes, halved
2-3 cloves garlic, minced
1 small shallot, finely chopped
2 cups fresh spinach or kale, roughly chopped
1 cup fresh corn kernels (optional)
4 tablespoons olive oil (or use less if you prefer a lower fat content)
2 tablespoons homemade taco seasoning (recipe available on our website)
8 flour tortillas
Optional toppings: avocado slices, fresh cilantro, lime wedges, and plant-based sour cream

Instructions

In a large bowl, combine the shredded king oyster mushrooms, sliced zucchini, halved cherry tomatoes, minced garlic, chopped shallot, and fresh spinach or kale. If using, add the corn kernels. Gently toss to mix.

In a small bowl, whisk together the olive oil and taco seasoning. Drizzle this over the vegetable and mushroom mixture, tossing to coat everything evenly.

Heat a large skillet over medium heat. Add the seasoned mixture to the skillet. Cook for about 15-20 minutes, stirring occasionally, until the vegetables are tender and the mushrooms are slightly crispy.

Warm the Tortillas: While the mixture is cooking, warm the flour tortillas in a separate skillet or in the oven until they are soft and pliable.

Spoon the cooked mushroom and vegetable mixture onto each tortilla. Add any optional toppings like avocado slices, fresh cilantro, a squeeze of lime, or a dollop of plant-based sour cream.

Serve the tacos immediately, offering a delightful blend of textures and flavors, from the meaty mushrooms and soft zucchini to the juicy cherry tomatoes and aromatic garlic and shallots.