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Oyster Mushroom Tacos

Ok so even though I love and regularly eat plant-based I can never believe when someone tells me a vegan dish tastes like meat. I call bull on every single meat alternative. Even when I talk about plant-based I talk about it as its own delicious world to explore, and that replicating typically leads to disappointment.

But in saying all of this, damn if these little mushroom tacos didn’t just about bamboozle me, and I made them! My friend who I made them for who also lives off of red meat even said they could have fooled him if he didn’t know. The key here is getting some really good super meaty oyster mushrooms. If they aren’t available near you then a cremini (baby bella) could work too.


Mix together the vegan mayo, chipotles, and adobo. Adjust seasoning to taste, set aside or refrigerate until ready to eat.

In a large, heavy bottomed skillet heat your oil over medium-high heat. Sauté the onions until they turn translucent, about 5ish minutes. Add the garlic and cook until fragrant, about one minute. Add the mushrooms and cook until they let off their juices, and those have then evaporated, about 7-10 minutes.

From there turn the heat to high and add all of your spices. Toss to coat the mushrooms evenly and cook for just a minute or two without stirring. Once a nice crust has developed stir to do the same with any parts that didn’t hit the high heat. This causes a nice spice crust that’s not unlike what you get with meat. Finish by squeezing the juice from half the lime over the top and cooking that in for a few seconds.

For assembly just give the tortillas a schmear of chipotle mayo followed my your mushroom meat, a squeeze of lime, and then any toppings you may be using.

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