Vegan pulled mushroom taco recipe

Oyster or king oyster mushrooms work very well because they separate into strands, absorb the marinade, and, if cooked patiently, develop crispy edges and a tender interior. The key is to first drain the water from the mushrooms in the pan and then sear them over high heat to concentrate the flavors. With a base of legumes, they also become more filling without losing that classic taco feel.

Let's make some delicious vegan pulled mushroom tacos.

How to make vegan pulled mushroom tacos

• 290 Kcal
• 600 g of thistle or oyster arrows
• 2 tablespoons of olive or sunflower oil
• 1 tablespoon of smoked paprika
• 1 teaspoon of ground cumin
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 2 tablespoons of soy sauce or tamari
• 1 tablespoon of agave syrup or brown sugar
• Salt and black pepper to taste.
• 12 small corn tortillas
• 1 cup of cooked and drained black beans
• 1 large avocado, sliced
• 2 limes cut into quarters
• Hot sauce to taste
• Clean the mushrooms with a damp cloth to remove any dirt. Do not wash them under running water as they will absorb too much water.
• Shred the mushrooms using your hands or a fork. Hold the cap and pull towards the stem to obtain thin strips, similar to shredded meat.
• Heat a large skillet over medium-high heat without oil. Add the mushrooms and place another heavy skillet or a press on top to crush them for 4 minutes. This step removes excess internal moisture.
• Remove the press, add the two tablespoons of oil and sauté the mushrooms for 5 minutes until they begin to brown.
• In a small bowl, mix the paprika, cumin, garlic, onion, soy sauce, and agave syrup.
• Pour the marinade over the mushrooms in the pan and stir well for 2 minutes so that they are completely coated.
• Preheat the oven to 200°C. Spread the mushrooms on a baking tray lined with baking paper, making sure they are not piled up.
• Bake for 12 to 15 minutes. Halfway through, stir the mushrooms so the tips crisp up evenly.
• Heat the corn tortillas on a griddle or clean pan until they are flexible.
• Assemble the tacos by placing a base of black beans, a generous portion of pulled mushrooms, avocado, red onion, and cilantro. Serve immediately with limes on the side.

Some tips for these shredded mushroom tacos

• If you're using common oyster mushrooms, be sure to remove the toughest part from the base of the stem before shredding to ensure a uniform texture.
• The pressing trick is non-negotiable. If you skip this step, the mushrooms will release their juices during baking and end up with a rubbery texture instead of a firm and crispy one.
• Avoid piling the mushrooms on the baking tray. If there are too many layers, the steam they release will prevent the edges from caramelizing properly.

Types of mushrooms and their textures

Not all mushrooms behave the same in this recipe. The type of mushroom you choose will determine the final result of your taco. Here's a short informational section to keep in mind:

• King oyster mushroom (Pleurotus eryngii): This is the best option. Its thick, firm stem shreds easily and has a bite very similar to pork.
• Oyster mushroom (Pleurotus ostreatus): This is the most common and economical variety. It shreds very well, although it is more delicate and requires less oven time to avoid burning.
• Common mushrooms: These cannot be shredded. If you only have these, slice them very thinly, but the final texture will be different, much softer and less fibrous.
• Dried mushrooms: These are not recommended for this "pulled" technique, as their rehydration adds too much water and they do not achieve the necessary texture after baking.

What to serve with

• A green salsa made with roasted tomatillos and serrano chiles provides the necessary acidity to balance the smoky flavor of the mushrooms.
• Pickled red onion in lemon and oregano is a classic complement that adds a crunchy and vibrant touch.
• Brown rice with lime and cilantro works well as a side dish if you want to transform the tacos into a combo meal or a "burrito bowl".
• Sweet corn sautéed with a little chili powder adds a sweet contrast that goes wonderfully with the mushroom marinade.

How to store and reheat

You can store cooked mushrooms in an airtight container in the refrigerator for up to 3 days. It's important that they are completely cool before sealing the container to prevent the steam from softening them.

To reheat them and restore their texture, avoid the microwave, as it will make them soggy. Ideally, cook them in a hot pan with a few drops of oil for 3 or 4 minutes, or bake them in the oven at 180°C for 5 minutes.

Frequently Asked Questions (FAQs)

How can I prevent mushrooms from releasing too much water when cooking them?

You should use the pressing method in a hot, dry pan before adding any liquid or seasoning. By applying physical weight to the mushrooms, the internal water evaporates quickly and the fibers compact, allowing them to absorb the marinade without becoming soggy.

Can I make this recipe if I only have regular mushrooms?

You won't get the shredded effect, but you can slice them very thinly and follow the same pressing and baking process. The texture will be less fibrous and more meaty, similar to a carne asada taco, but the flavor will still be excellent thanks to the smoky marinade.

What can I do to make my tacos have more protein?

Mushrooms are low in protein, so we recommend always including a base of legumes such as black or pinto beans. You can also add hemp seeds on top of the avocado or serve it with a side of quinoa to complete the amino acid profile.

Is it necessary to use the oven or can I do it all in the pan?

The oven is essential for achieving caramelization and crispy edges. In a pan, it's difficult to get the mushrooms to dry sufficiently without them burning from direct contact with the heat. The oven's hot air dehydrates the surface evenly.

How can I substitute soy sauce if I'm allergic?

You can use coco aminos in the same amount or simply increase the amount of salt and add a little concentrated vegetable broth to maintain the umami flavor that soy brings to the recipe.