June 01, 2022
BBQ Glazed Oyster Mushroom Tacos
These BBQ Glazed Oyster Mushroom Tacos are wholesome, saucy and an absolute fiesta in your mouth.
Mushroom tacos are a healthier alternative to meat tacos and will make a perfect meal on Meatless Monday, Taco Tuesday, Fungi Friday or any day for that matter!
This recipe was created for us by A Little Posivity Every Day using Phoenix Oyster Mushrooms grown from one of our Oyster Mushroom Kits.
INGREDIENTS:
𝐓𝐡𝐞 𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦𝐬:
- 450g oyster mushrooms @houseoffungi
- 1 full tbsp cornstarch
- 1/2 tsp ground chipotle
- 1/2 tsp ground smoke paprika
- Pinch salt & pepper
- 1 tbsp cooking oil
- 1 spring onion, sliced
𝐓𝐡𝐞 𝐁𝐁𝐐 𝐆𝐥𝐚𝐳𝐞:
- 2 tbsp light soy sauce
- 2 tbsp mirin
- 2 tbsp water
- 1 tbsp sesame oil
- 2 full tsp gochujang paste (can substitute with tomato paste)
- 1 tsp dark soy sauce
- 1 tsp cornstarch
𝐎𝐭𝐡𝐞𝐫 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
- 8-10 corn tortillas
- Hummus
- 1/3 medium-sized red cabbage, thinly sliced or shredded
- 1 avocado, sliced
- Some pickled onions
- 1 jalapeño, sliced (optional)
- Lime wedges, spring onion leaves and coriander to garnish
INSTRUCTIONS:
- Pre-heat oven to 180 Celsius
- In a baking tray, toss mushrooms with cornstarch, spices and oil and bake in oven for 15-20 mins until tender
- Remove from the oven and allow cool down slightly before handling
- In a bowl, mix all the ingredients for the BBQ glazed sauce until well combined and set aside
- In a frying pan, with medium-high heat, sauté spring onion until fragrant
- Transfer baked oyster mushrooms (with juice) into the pan
- Pour in pre-mixed BBQ sauce and toss to combine until mushrooms are well coated with sauce
- Garnish with sesame seeds and spring onion and set aside
- Prepare other ingredients for the tacos
- Warm up corn tortillas and assemble tortillas with hummus, shredded cabbage, avocado, pickled onions, jalapeño slices and garnish with lime wedges, spring onion leaves and fresh coriander
SERVES 2-3
