Pulled Oyster Mushroom Tacos

Updated at: Tue, 06 Feb 2024 17:18:56 GMT

Step 1

Prep time 15 minutes

Step 2

Cook time 15 minutes

Step 3

Blender or food processor

Step 4

Thinly slice an onion then fry with olive oil over medium heat, stirring occasionally.

Step 5

Peel and mince garlic cloves then add to the onions once they’ve become translucent (after about 5 minutes of sautéing).

Step 6

Pull the mushrooms apart, pulling each into about 4-5 long strips. Add to the frying pan with the onions and garlic and stir occasionally.

Step 7

Prepare the sauce for the mushrooms by mixing together tomato paste, soy sauce and maple syrup. Once the mushrooms have been cooked down, add the sauce and mix well. Reduce the temperature to keep the mushrooms warm while preparing the Pico de Gallo and lime cilantro sauce.

Step 8

Dice a tomato and add to a bowl with cilantro, juice from 1/2 lime and salt for the Pico de Gallo.

Step 9

Prepare the lime cilantro sauce by adding all to a blender. Let the nuts and seeds soak in the hot water for a few minutes to soften them before blending for 30 seconds until smooth and creamy. If you’d like a more liquid sauce, you can add an extra 1-2 tbsp of water.

Step 10

Thinly slice the avocado.

Step 11

Assemble your tacos by adding a layer of sauce on the bottom, then mushrooms, pico de gallo, sliced avocado, pickled onions and more sauce. Enjoy!

Step 12

Notes

Step 13

For a nut-free version, replace the cashews in the lime cilantro sauce with more sunflower seeds (total of 3/4 cup sunflower seeds).

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