A feast of shredded oyster mushroom, miso and chilli tacos with other toppings on the side

Pulled mushroom tacos

Name: Pulled mushroom tacos
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2 tbsp light soy sauce; 2 tsp red miso paste; 2 tbsp vegetable oil; 2 tbsp honey; 2 small garlic cloves grated; 1 tsp dried chilli flakes; 1 tsp ground coriander; 300g oyster mushrooms; 8 corn tortillas; 1 avocado sliced; 30g pink pickled onions; 10g coriander leaves roughly chopped; 1 lime sliced into wedges

Helena Busiakiewicz

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Serves 2

Easy

Prep: 5 mins

Cook: 10 mins

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Oyster mushrooms have a meaty texture and mild flavour, and soak up the bold flavours of the miso and chilli sauce. Make these speedy pulled mushroom tacos for an ideal work from home lunch

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Try our shredded oyster mushroom, miso and chilli tacos, then discover vegan tacos, chicken tacos, quick pork tacos and more Mexican-style recipes.

Shredded oyster mushroom, miso and chilli tacos recipe

Ingredients

Nutrition

2 tbsp light soy sauce
2 tsp red miso paste
2 tbsp vegetable oil
2 tbsp honey
2 small garlic cloves

grated
1 tsp dried chilli flakes
1 tsp ground coriander
300g oyster mushrooms
8 corn tortillas

TO SERVE

1 avocado

sliced
30g pink pickled onions
10g coriander leaves

roughly chopped
1 lime

sliced into wedges

Nutrition: per serving

kcal685
fat20g
saturates2g
carbs105g
sugars27g
fibre5g
protein19g
salt4.4g

Method

step 1

Put the soy, miso, oil, honey, garlic, chilli and ground coriander in a medium bowl. Whisk to combine, ensuring the miso is fully incorporated. Tear the mushrooms into strips into the bowl, then use tongs to coat them in the sauce.
step 2

Warm a medium frying pan over a medium-high heat. Cook the mushrooms and marinade in the pan for 4-5 mins, stirring often, until sticky and charred. Adjust the heat slightly if the pan is getting too hot. Once golden, transfer to a bowl.
step 3

Warm the tortillas in a frying pan over a medium heat for 10-15 seconds on each side, then wrap well in foil to keep warm.
step 4

Load the mushrooms into the tortillas with slices of avocado, pickled onions and coriander. Squeeze over some lime juice to serve.

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Authors

Helena Busiakiewicz

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