Roasted King Oyster Mushroom Tacos
Roasted umami-rich king and oyster mushrooms with your choice of toppings in a unique, vegetarian taco recipe!
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Equipment
Ingredients
- 20 ounces king oyster and oyster mushrooms - see Ingredients Notes for substitutions
- 2 tablespoons miso paste - preferably red (aka) miso
- 1 tablespoon neutral oil
- 1 tablespoon Chinese black vinegar - or aged balsamic vinegar
- 1 tablespoon soy sauce - I like tamari
- 1 teaspoon chipotle powder
- 1 teaspoon ground cumin
- 3 cloves garlic - minced
- 4 flour tortillas - see Ingredients Notes in post
Instructions
- Preheat the oven to 400°
- Prepare the mushrooms (see body of the post for more information if you're unfamiliar).
- In a medium prep bowl, whisk together all of the marinade ingredients.
- Combine the marinade and the mushrooms.
- Spread the marinated oyster mushrooms out in a single layer on a baking sheet. Place in the preheated oven. While the mushrooms roast, prepare toppings. Stir every 10 minutes or so. Roast until the mushrooms are tender, somewhat dry, and caramelized (about 20-25 minutes). Remove from the oven.
- Arrange roasted mushrooms on warmed tortillas, and add toppings as desired.
Notes
Macronutrients are for 1/2 the mushrooms and 2 flour tortillas per person. Your results will vary!
Nutrition
Calories: 447kcal | Carbohydrates: 50g | Protein: 15g | Fat: 15g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com