Oyster Mushroom Tacos
Mushroom tacos have become a weeknight staple in our household. Infinitely adaptable with whatever mushroom we have on hand (oysters, lion’s mane and shiitakes), they roast up into crispy strips that pair well with whatever is in season. Radish matchsticks and microgreens are a classic spring combo for us, often adding pickled red onions if we have some in the fridge.
Ingredients
For Roasted Mushrooms:
1½ pounds oyster mushrooms, torn into strips
5 tablespoons olive oil
3 tablespoons soy sauce or tamari
1 tablespoon maple syrup
2 green garlic stalks (or 4 garlic cloves), minced
1 teaspoon kosher salt
For Chive Sour Cream:
½ cup sour cream
2 tablespoons minced chives
¼ teaspoon salt
⅛ teaspoon black pepper
For Tacos:
8–12 small corn or flour tortillas
½ ounce microgreens
1 bunch radishes, cut into matchsticks
Pickled red onions, optional
Directions
Preheat the oven to 450 degrees F.
Combine the mushrooms, olive oil, soy sauce or tamari, maple syrup, green garlic and salt in a large bowl. Toss until the mushrooms are evenly coated with sauce.
Spread out the mushrooms on two parchment-lined baking sheets. Roast for 20 minutes, stir and roast for 10–15 minutes until browned and crisped.
While the mushrooms roast, prepare the chive sour cream by combining the sour cream, chives, salt and pepper in a small bowl.
Remove the mushrooms from the oven and turn it off. Warm tortillas in the oven for a minute, then spread them with a generous portion of the chive sour cream. Top with mushrooms, microgreens, radishes and pickled red onions (if using).
More Recipes by This Author
Edible in your mailbox
