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:

1. Pre-heat oven to 180 Celsius
2. In a baking tray, toss mushrooms with cornstarch, spices and oil and bake in oven for 15-20 mins until tender
3. Remove from the oven and allow cool down slightly before handling
4. In a bowl, mix all the ingredients for the BBQ glazed sauce until well combined and set aside
5. In a frying pan, with medium-high heat, sauté spring onion until fragrant
6. Transfer baked oyster mushrooms (with juice) into the pan
7. Pour in pre-mixed BBQ sauce and toss to combine until mushrooms are well coated with sauce
8. Garnish with sesame seeds and spring onion and set aside
9. Prepare other ingredients for the tacos
10. 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