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If you’ve never tried king oyster mushrooms, get ready to fall in love! These mushrooms are tender, meaty, and perfectly soak up all the flavors of the spices. Perfect for slipping into a taco, they become juicy, flavorful, and simply irresistible. Honestly, these are some of the best vegan tacos you’ll ever taste and the perfect way to enjoy the full magic of oyster mushrooms.

Ingredients

400 g king oyster mushrooms

1 small onion, finely diced

2 garlic cloves, finely chopped

2 tbsp olive oil

1 tsp ground cumin

1 tsp smoked paprika

1 tsp ground coriander

1 tsp tomato paste

1–2 tsp adobo paste (or chili paste)

2–3 tbsp soy sauce

¼ cup chicken or vegetable broth

1 tbsp maple syrup

A generous pinch of white or black pepper

PINEAPPLE SALSA

1 cup pineapple, diced

1 small red chili, thinly sliced

2 tbsp fresh coriander

Zest and juice of 1 lime

TO SERVE

12 small corn tortillas

1 cup sour cream

1 cup shredded red cabbage
1 small bunch of coriander

Preparation

SHREDDED OYSTER MUSHROOMS

Wipe the mushrooms clean and remove the caps. Slice the caps thinly.

Shred the stems using a fork by making small incisions, then separate the fibers with your hands (see photos).

Heat 2 tbsp of oil in a large heavy-bottomed skillet.

Add the diced onion and cook over low heat for about 10 minutes, stirring occasionally, until it becomes translucent and slightly golden in spots.

Add the chopped garlic and cook for another 2–4 minutes until fragrant.

Stir in the cumin, smoked paprika, and ground coriander. Sauté gently, stirring constantly, for about 1 minute.

Add the tomato paste and the adobo (or chili) paste, and mix well.

Add all the mushrooms (caps and stems) and coat them evenly with the mixture in the skillet.

Add the soy sauce (I used 3 tbsp, but you can start with 2) along with 60 ml (¼ cup) of broth.

Cook until most of the liquid is absorbed. Season with maple syrup and a pinch of pepper. You can add a bit of acidity if needed, but the tomato and adobo paste usually provide plenty of flavor. Continue cooking for 5 minutes, then let cool. If preparing the day before, refrigerate overnight.

Just before assembling the tacos, preheat the oven to 180 °C (355 °F) with convection (or 200 °C / 390 °F without convection).

Spread the mushrooms on a baking sheet lined with parchment paper and roast for about 15 minutes, depending on your desired level of browning.

PINEAPPLE SALSA

Cut the pineapple into very small, uniform dice.

Add the finely sliced red chili and chopped fresh coriander.

Season with lime zest and juice, then gently mix. Adjust to taste.

Refrigerate until ready to use.

ASSEMBLY

Assemble your tacos by placing shredded mushrooms, red cabbage, pineapple salsa, and coriander in the center of each taco. Add sour cream and enjoy!