Pulled Mushroom Tacos

These vegan tacos are a deliciously easy addition to your weeknight menu, a fun meal for a crowd, or a vegan-friendly addition to a taco bar, They come together in about 45 minutes, and the mushroom filling can be made a day in advance! Qué perfecto!

makes 12 tacos

Ingredients

16 oz Blue oyster or King trumpet mushroom

2 Tablespoons avocado oil

1 small white onion, minced

2 cloves of garlic, finely diced

1 teaspoon heaped, ground cumin

1 teaspoon smoked paprika

1  teaspoon ground coriander

1 teaspoon tomato paste 

1-2 teaspoons adobo sauce (from canned chipotle in adobo)

2-3 Tablespoons soy sauce or coconut aminos

¼ cup vegetable stock or water

1 Tablespoon maple syrup

Pinch of black pepper

Your favorite salsa

12 corn tortillas

Shredded romaine lettuce

Pickled red onion, or finely diced fresh red onion

Vegan or regular sour cream

Fresh cilantro

Directions

Shred the Blue oyster mushrooms from the cap down into ‘ribbons.’ If using King trumpets, cut off the caps and slice thinly, then shred the stems using a fork to make incisions and then pull individual strands apart with your hands. 

Heat 1-2 Tablespoons of avocado oil in a large frying pan over medium-low heat.  Add the diced onion, and cook, stirring occasionally until translucent and lightly browned in places, about 10 minutes.  Add minced garlic and cook for another 2 – 4 minutes, until fragrant.  Add the cumin, smoked paprika, and coriander.  Fry them gently, stirring the whole time, for about a minute.

Mix in the tomato paste and adobo sauce. 

Add in all the mushrooms and toss them gently with the spiced onion mix until coated.  Add in 2 Tablespoons of soy sauce and the ¼ cup of stock.  Add 1 more Tablespoon of soy sauce if desired.  Allow the mushrooms to cook in the liquid until most of the liquid gets absorbed.  Drizzle in the maple syrup and sprinkle with black pepper.  Cook for 5 minutes, then remove from heat and allow the mixture to cool.  If making a day ahead, refrigerate overnight in an airtight container.

Just before you are ready to assemble the tacos, preheat the oven to 350.  Spread the mushrooms on a large parchment lined baking tray and bake for about 15 minutes, or until browned to your liking.  

While the mushrooms are roasting, heat corn tortillas in a dry non-stick or cast-iron pan until warmed through and very lightly charred in spots.  Keep warm until ready to use.

Remove mushrooms from oven, assemble your tacos and enjoy!