These oyster mushroom tacos are a fun and tasty twist on traditional tacos. With crispy fried oyster mushrooms that have a savory, meaty texture, these tacos promise to please everyone at your table.
This oyster mushroom taco recipe addresses challenges of texture and flavor that often plague vegan alternatives in Mexican cuisine.
I’ve often struggled with recipes that don’t quite nail that satisfying crunch or flavor, but this one hits the mark. It’s a lifesaver for quick dinners when I’m rushed or have surprise guests over. Just the aroma of those mushrooms sizzling away is enough to make my mouth water!
What really makes this dish stand out is how simple it is to whip up; you only need 10-15 minutes to get that golden-brown goodness. Plus, these tacos are not only great for Taco Tuesdays but also work well any day of the week when you want something delicious yet manageable.
If you’re in the mood for a delightful side, you might want to check out my Sweet Potato Turnovers too!
Table of contents
Why You Will Love This Recipe
- Rich, Earthy Flavor , The oyster mushrooms in these tacos offer a unique taste with a delightful umami punch, making every mouthful exciting and satisfying.
- Quick to Prepare , With just 20-25 minutes from start to finish, these oyster mushroom tacos are ideal for a busy weeknight or a spontaneous taco party.
- Great Textural Contrast , The crispy sautéed mushrooms paired with creamy avocado and hearty black beans create a wonderful mix of textures that make these tacos enjoyable.
- Flexible Ingredients , You can easily swap out the toppings or adjust the sautéing spices to fit your preferences, ensuring your taco experience is always fresh and fun.
Flavorful Oyster Mushroom Tacos Recipe
- Prep Time: 60 minutes
- Cool Time: See notes
- Cook Time: 25 minutes
- Total Time: 9 hours
- Yield: 24 cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Vegetarian lion’s mane ‘crab’ cakes with a crispy panko crust served with lemon-dill aioli.
Ingredients
- 1 pound (450 g) lion’s mane mushrooms, shredded
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- 1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
- 3 eggs
- 1/2 cup (120 ml) Kewpie mayo
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 2 stalks spring onion, chopped
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 11/2 teaspoon (5 g) salt
- 1/21/2 teaspoon (2.5 g) pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- 1 clove garlic, minced
- 11/2 teaspoon (5 g) freshly chopped dill
- 1/4 cup (60 ml) sour cream
- Lemon wedges, for garnish (optional)
Instructions
- Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
- Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
- Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
- Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
- Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
- Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
- Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
- Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.
Notes
- Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
- Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
- Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
- If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
- When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
- Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
- If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
- Flip cakes at 2-3 minute intervals to avoid uneven browning.
- Pair with a fresh arugula salad or a quinoa side dish.
- Serve alongside tangy coleslaw for added crunch.
- Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
- Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
- For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
- Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
- Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
- Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
- Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
- Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Oyster mushrooms: Look for firm, plump mushrooms with a clean, fruity smell. They add an earthy, rich flavor that’s key for these tacos!
- Corn tortillas: Use fresh, soft corn tortillas. They bring a nice texture and complement the mushrooms well, making each bite satisfying.
- Avocado: Select a ripe avocado that yields slightly when pressed. It adds creaminess and balances the robust flavor of the mushrooms.
- Red onion: Choose a bright red onion with a tight skin. It adds a peppery crunch that’s important for texture and freshness in the taco.
- Cilantro: Go for fresh, vibrant cilantro. This herb brightens the dish and enhances the overall flavor profile; avoid wilting or browning leaves.
- Lime: Pick limes that are heavy for their size. Fresh lime juice brightens the flavors, making the tacos zing and pop! It’ll be essential for that fresh taste.
- Oyster mushrooms: Look for firm, plump mushrooms with a clean, fruity smell. They add an earthy, rich flavor that’s key for these tacos!
- Corn tortillas: Use fresh, soft corn tortillas. They bring a nice texture and complement the mushrooms well, making each bite satisfying.
- Avocado: Select a ripe avocado that yields slightly when pressed. It adds creaminess and balances the robust flavor of the mushrooms.
- Red onion: Choose a bright red onion with a tight skin. It adds a peppery crunch that’s important for texture and freshness in the taco.
- Cilantro: Go for fresh, vibrant cilantro. This herb brightens the dish and enhances the overall flavor profile; avoid wilting or browning leaves.
- Lime: Pick limes that are heavy for their size. Fresh lime juice brightens the flavors, making the tacos zing and pop! It’ll be essential for that fresh taste.
Recipe Tips
- If oyster mushrooms stick to the skillet, use 1 tablespoon oil to coat the pan thoroughly 5 minutes before adding the mushrooms for even cooking.
- When mushrooms don’t become crispy, avoid overcrowding the pan; sauté in batches for 5-7 minutes each until golden brown.
- If taco seasoning isn’t sticking well, let the mushrooms marinate in the spice blend for at least 10 minutes to absorb maximum flavor.
- For wilted tortillas, warm them in a dry skillet for 30 seconds on each side, keeping them pliable for easy assembly.
- If your salsa lacks zing, mix in 1 tablespoon of lime juice just before serving, boosting the overall flavor in each bite.
Serving Suggestions
Serve crispy oyster mushroom tacos with a side of fresh guacamole or a zesty corn salad. Add a simple cucumber and tomato salad to enhance the meal.
Use these oyster mushroom tacos to make a hearty burrito or a flavorful taco salad. Add to crispy lettuce wraps or serve alongside a vibrant quinoa bowl.
Top tacos with fresh lime juice, creamy vegan sour cream, or your favorite chunky salsa. Consider adding slices of jalapeño or fresh cilantro for added kick.
Recipe variations
- You can use oyster mushrooms, ideally 7 ounces, as the main ingredient for these tacos, providing a meaty, shreddable texture that absorbs seasoning well.
- Add a taco seasoning mix of 1½ tablespoons with ¼ teaspoon each of onion and garlic powder, plus ⅛ teaspoon black pepper and salt for balanced flavors.
- Either small flour or corn tortillas can be used as the base, supporting 4 tacos with avocado, vegan sour cream, sweet corn, black beans, and chunky salsa as toppings.
- If preparing for more servings, double the mushrooms to 14 ounces and seasoning to 3 tablespoons, cooking in batches to keep mushrooms evenly crispy without overcrowding the skillet.
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How to Store?
To keep your oyster mushroom tacos fresh and delicious, follow these storage tips:
Room Temperature: Place tacos in an airtight container at room temperature for up to 1 day to maintain texture and flavor before serving.
Refrigeration: Store in an airtight container inside the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Freezing: Wrap assembled tacos tightly in plastic wrap and place in a freezer container. Freeze for up to 1 month. Thaw in the fridge overnight.
Other Recipes You’ll Love
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