Pulled Oyster Mushroom Tacos
If you're looking to spice up your Taco Tuesday, these pulled oyster mushroom tacos will sure do the trick! Meaty, hearty, and an absolute comfort, you may find yourself wanting to make these daily!
Servings: 4
Calories: 218kcal
Ingredients
- ¼ cup canola oil or your favorite vegetable oil
- 1 large onion thinly sliced
- 1 clove garlic minced
- 5 large tomatoes finely diced
- 1 7-8-ounce can marinated chipotle peppers
- 1 pinch pepper
- Salt to taste (approximately 1 teaspoon)
- 1 pound wild oyster mushrooms cut or pulled into strips like chicken
Instructions
- In a medium pan over medium heat, add the oil. Once hot, add the onion and garlic and sauté until the onion becomes transparent.
- Add the diced tomatoes and chipotle peppers and cook until the sauce turns a darker color. Season with salt and pepper.
- Add the mushroom strips and cook until soft, about 10-20 minutes depending on how thin it’s shredded. If using oyster mushrooms, make sure to cut off the bottom parts of the mushrooms and shred into fine pieces with your hands. If using button or portobello, just chop however you’d prefer. Test single mushroom for taste and adjust salt and spice levels according to preference.
- Remove from heat and spoon mushroom filling into corn or flour taco tortillas. Top with fresh cilantro and serve with refried beans, avocado, and any other fillings of your choice.
Notes
- Choose Oyster Mushrooms: It works with any mushrooms, but oyster mushrooms can be pulled like chicken!
- Sensitive to Spice? Start by testing a small batch of mushrooms to see if the heat is to your liking and adjust accordingly.
- Storing Leftovers: It's best to keep the chipotle mushroom tacos filling separate from the tortillas if you have any leftovers. Scoop the filling into a closed container and wrap your remaining tortillas up well before placing both in the refrigerator. Any filling will last about 2-3 days in the fridge and can easily be stored in the freezer (well sealed in a freezer-safe container or bag) for at least 4 months. The tortillas (both flour and corn) should last about a week or so and you can always freeze them if you don't think you'll use them up quick enough.
Nutrition
Calories: 218kcal | Carbohydrates: 20g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 33mg | Potassium: 1074mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1950IU | Vitamin C: 34mg | Calcium: 36mg | Iron: 2mg