The oyster mushroom is a blessing for all cooks, particularly those who enjoy a meaty texture. If you fry them in a skillet or bake them in the oven, they will acquire a delightful chewiness. They are mild and earthy, but like other well-behaved ingredients, they are an excellent conduit for bolder, more assertive flavors.
Here, I’ve roughly based the marinade on that used for birria tacos: a fiery and mildly sour chili paste made with my favorite mild, smoky, and chocolate-flavored ancho chilies.
Tacos with oyster mushrooms
This is not an inexpensive recipe, but it is a unique and enjoyable lunch for two. Purchasing oyster mushrooms from a Chinese supermarket reduces the price (and, in some circumstances, the packaging).
Prep 10 min
Cook 50 min
Serves 2
For the salsa
½ red onion, peeled and chopped into ½cm dice
20g (5½ tbsp) coriander leaves, finely chopped
4 tbsp fresh lime juice (ie from 3 or 4 limes)
2 tbsp fresh orange juice
1 tsp fine sea salt
For the crema
80g vegan mayo
100g vegan yogurt
A pinch of salt
For the mushrooms
2 dried ancho chilies
4 garlic cloves, peeled
½ red onion, peeled and roughly chopped
1 tsp ground allspice
1 tsp dried Mexican oregano or dried regular oregano
200ml orange juice
1¼ tsp fine salt
1 tbsp tomato puree
500g oyster mushrooms
Corn tortillas
Prepare two big baking sheets with reusable baking paper and preheat the oven to 200C (180C fan)/390F/gas 6;
Make the salsa first. In a small serving bowl, combine the red onion, coriander, lime juice, orange juice, and salt; set aside. Make the crema now. In a separate small serving bowl, combine the mayonnaise, yogurt, and salt; put aside.
Remove the chilies’ stems, roll them between your fingers and thumbs, and vigorously shake the seeds out (either keep and plant the seeds or compost them). Place the chilies in a small heatproof basin, pour boiling water over them, and let them soak for about five minutes. Drain the beans, then place them in a blender with the garlic, onion, allspice, oregano, orange juice, salt, and tomato puree, and blend until paste forms.
Place the paste in a basin, add the oyster mushrooms, mix to coat, and then transfer to the prepared baking sheets. Bake for 20 to 25 minutes, or until the mushrooms begin to become crisp.
Halfway through the cooking time for the mushrooms, heat the tacos according to the instructions on the package. I dry-fry mine in a skillet over medium to high heat until they are browned in spots but still tender, then transfer them to a large, heavy casserole with a lid to keep warm.
When the mushrooms are cooked, place them in a serving bowl and bring them to the table with the crème, salsa, and tortillas. Assemble them any way you like; I prefer mushrooms first, then a dollop of crema and a spoonful of salsa.
