Oyster Mushroom Tacos | Dorothy Lane Market
Dorothy Lane Market

Oyster Mushroom Tacos

PREP TIME 10 mins
COOK TIME 20 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Jul 18th, 2024
  • BY Chef Carrie Walters

INGREDIENTS

  • 3 clusters of Oyster Mushrooms (about 1.5 lbs)
  • ⅓ cup DLM Extra-Virgin Olive Oil
  • ¼ tsp DLM Ground Cumin
  • 1½ tsp coarse kosher salt and black pepper to taste
  • Pinch or two of DLM Taco Seasoning, if desired
  • 12 corn tortillas
  • DLM Pico de Gallo, DLM Fresh Salsa, sliced avocado, and salsa crema for serving, if desired

INSTRUCTIONS

1
Tear oyster mushrooms into bite-size pieces, leaving some smaller ones whole.
2
Heat a large cast-iron skillet or a heavy sauté pan over medium-high and coat with half of the oil. Add half of the mushroom to the hot oil in a single layer without crowding the pan. Cook, stirring every few minutes, until deep golden brown and crisp, about 10 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms.
3
Mix both batches in the pan and season with cumin, salt, pepper, and taco seasoning.
4
Warm the tortillas in a heavy pan over medium-high heat until soft and pliable, fill with mushrooms, and finished with desired toppings.

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Oyster Mushroom Tacos

PREP TIME 10 mins
COOK TIME 20 mins
SERVINGS 4

INGREDIENTS

  • 3 clusters of Oyster Mushrooms (about 1.5 lbs)
  • ⅓ cup DLM Extra-Virgin Olive Oil
  • ¼ tsp DLM Ground Cumin
  • 1½ tsp coarse kosher salt and black pepper to taste
  • Pinch or two of DLM Taco Seasoning, if desired
  • 12 corn tortillas
  • DLM Pico de Gallo, DLM Fresh Salsa, sliced avocado, and salsa crema for serving, if desired

INSTRUCTIONS

1
Tear oyster mushrooms into bite-size pieces, leaving some smaller ones whole.
2
Heat a large cast-iron skillet or a heavy sauté pan over medium-high and coat with half of the oil. Add half of the mushroom to the hot oil in a single layer without crowding the pan. Cook, stirring every few minutes, until deep golden brown and crisp, about 10 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms.
3
Mix both batches in the pan and season with cumin, salt, pepper, and taco seasoning.
4
Warm the tortillas in a heavy pan over medium-high heat until soft and pliable, fill with mushrooms, and finished with desired toppings.

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