Vegan Oyster Mushroom Tacos
Servings: 4 people
Calories: 250kcal
Ingredients
- 1 cup Dried Oyster Mushroom
- 2 cups water or vegan broth
- 1/4 cup lime juice
- 1 tbsp olive oil
- 1 tbsp smoked paprika (optional)
- 1/2 tbsp salt
- 1/4 tbsp black ppper
- 8-10 corn tortillas (gluten-free)
- taco toppings
Instructions
- Place dried oyster mushrooms in a bowl and cover with hot water or vegan broth. Let them soak for about 10 minutes until softened. Drain and gently squeeze out any excess liquid.
- Heat olive oil in a skillet over medium heat. Add the reconstituted oyster mushrooms, lime juice, cumin, smoked paprika (if using), salt, and black pepper.
- Sauté for about 7-10 minutes, stirring occasionally, until the mushrooms are tender and slightly golden.
- Warm the corn tortillas
- Fill each tortilla with a portion of the mushroom mixture.Top with your favorite toppings, such as avocado, salsa, cilantro, or onions.
Notes
- Experiment with different mushroom varieties.
- Add diced bell peppers or onions for extra flavor.
- Use various spices to change up the flavor profile.