Blue Oyster · Mexican-inspired
Smokey Mushroom Tacos
Crisp, smoky blue oyster mushrooms with a creamy cashew crema.
Hand-shredded Blue Oyster mushrooms are marinated in lime, cumin and chili, then seared until browned and crisp and tucked into warm tortillas.
Prep 20 minutesCook 15–20 minutesVegan · Dairy-free
Ingredients
Crema
- ½ cup raw cashews
- ¼ cup unsweetened plain plant milk
- Juice of ½ small lemon
- 1 garlic clove
- ½ tablespoon nutritional yeast
- Pinch of sea salt and white pepper
Filling
- 1 pound Blue Oyster mushrooms
- 2 tablespoons coconut aminos
- Juice of ½ lime
- 1 teaspoon maple syrup
- 2 garlic cloves, minced
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika (optional)
- 2 tablespoons avocado oil
- Tortillas, for serving
Toppings (optional)
- Shredded cabbage, tomatoes, avocado, cilantro, microgreens, black beans
Method
- Soak the cashews in boiling water for 10 minutes, then drain. Blend with the plant milk, lemon juice, garlic, nutritional yeast, salt and white pepper until smooth. Set the crema aside.
- Tear the mushrooms into shreds by hand.
- In a bowl, whisk together the coconut aminos, lime juice, maple syrup, garlic, cumin, chili powder and smoked paprika. Add the mushrooms, toss to coat and marinate for 5 minutes.
- Heat the avocado oil in a large skillet over medium-high heat. Sear the mushrooms for 15–20 minutes, until browned and crisp.
- Warm the tortillas, fill with the mushrooms and finish with the crema and your favorite toppings.
Mastermind Tip
Let the mushrooms sit undisturbed for a few minutes at a time. Patience in the pan is what builds the crisp, smoky edges.
Recipe by Chef Chrys