Pulled Mushroom Tacos

Who doesn’t love tacos? How about pulled mushroom tacos? Yep, you read that right! I’ve used oyster mushrooms to mimic the look, taste and texture of pulled pork. This pulled mushroom ‘meat’ is my new favourite taco filling…and it may or may not rival the real version! Or, if you don’t think you can commit to 100% mushroom ‘meat’, try using 1/2 mushrooms and 1/2 meat to try and boost your veggie intake.

Total time 25 minutes | Serves 2 (makes 4 tacos) | Vegan | Gluten Free | Nut Free Option

Ingredients

• 5 king oyster mushrooms

• 1 tbsp olive oil

• 1 onion, diced

• 2 garlic cloves, minced

• 1/2 tsp smokey paprika

• 1/2 tsp ground coriander

• 1/4 tsp chili flakes

• 1/8 tsp ground cumin

• 1 tsp tomato paste

• 2 tsp tamari (or soy sauce)

• 1/2 tsp apple cider vinegar

• 50mls water

• Salt and pepper, to season

To serve (options)

• 4 tortillas

• Tomatoes, avocado, red cabbage, coriander, lime juice

• Plain yoghurt

• Salsa

Method:

Step 1: Slice the tops and bottoms off the mushrooms and set aside. Using a fork, shred the body of the mushrooms, until it resembles shredded chicken/pork. Use a knife to finely slice the mushrooms heads into similar sized thin pieces.

Step 2: Heat olive oil in a frypan over medium heat. Cook onion and garlic for 5 minutes, or until soft and translucent. Add paprika, ground coriander, chill flakes and ground cumin. Fry for approximately one minute. Stir in the tomato paste, then add the tamari, apple cider vinegar, water and shredded mushrooms. Mix well, ensuring everything is coated in the spices, then season with salt and pepper. Continue cooking on medium heat for approximately 10 minutes, or until the mushrooms are tender and have absorbed all the liquid.

Step 3: Once the mushrooms are cooked, assemble the tacos on your tortillas and top with your choice of fillings.