These crispy mushroom tacos are made with shredded king oyster mushrooms, melted cheese, and a bright, tangy chimichurri. (They also pair well with my delicious salsa verde recipe too!) The mushrooms cook until golden and savory, giving them a meaty texture that makes these easy vegetarian tacos hearty, flavorful, and perfect for a quick weeknight dinner.
And if you’re looking for more easy taco recipes you can batch, check out my vegan birria tacos, spicy potato tacos, and shredded tofu tacos!
Key Ingredients and Why They Matter
- King oyster mushrooms: Their thick, fibrous stems shred into a tender, meat-like texture and become crispy and golden when sautéed.
- Vegetable bouillon: Adds concentrated savory flavor to the mushrooms and helps create a richer, more satisfying taco filling.
- Liquid smoke: Gives the shredded mushrooms a subtle smoky flavor that complements the Cajun seasoning.
- Cajun seasoning: Adds warmth, spice, and plenty of flavor without requiring a long list of additional seasonings.
- Italian parsley: Forms the fresh, herbaceous base of the chimichurri and balances the rich mushroom filling and melted cheese.
- Pickled Fresno peppers: Add mild heat, acidity, and a slightly sweet pepper flavor to the chimichurri.
- Red wine vinegar: Gives the chimichurri its signature tang and brightens the savory mushroom tacos.
How to Make These King Oyster Mushroom Tacos
- Make the chimichurri: Add the finely chopped parsley, pickled Fresno peppers, olive oil, red wine vinegar, garlic paste, oregano, and salt to a bowl. Stir until well combined, then set aside.
- Shred the mushrooms: Use two forks to pull the king oyster mushrooms into thin, meat-like shreds.
- Season the mushroom filling: Mix the vegetable bouillon paste with water, then add it to the mushrooms along with the liquid smoke, Cajun seasoning, and optional soy sauce. Toss until evenly coated.
- Cook until crispy: Heat the oil in a skillet over medium-high heat. Add the shredded mushrooms and cook for about 10 minutes, stirring occasionally, until golden brown and crispy around the edges.
- Assemble the tacos: Leave the remaining oil in the skillet and add the tortillas. Top one side of each tortilla with cheese, crispy king oyster mushrooms, and chimichurri.
- Fry the tacos: Fold the tortillas over the filling and cook on both sides until the cheese is melted and the tortillas are crisp and golden brown. Serve with additional chimichurri.
My Expert Tips
Don’t overcrowd the pan: Spread the shredded mushrooms into an even layer so they brown and crisp instead of steaming.
Let the mushrooms cook undisturbed: Avoid stirring constantly. Let them sit for a minute or two at a time to develop golden, crispy edges.
Use chimichurri sparingly inside the tacos: Too much liquid can make the tortillas soggy. Add a small amount before frying, then serve extra chimichurri on the side.
Mushroom Tacos FAQs
King oyster mushrooms have thick, fibrous stems that shred into a meat-like texture. They also hold their shape well and become crispy and golden when sautéed.
King oyster mushrooms are one of the best options for mushroom tacos because their thick stems shred into a hearty, meat-like texture and become crispy when sautéed. Regular oyster mushrooms are a great substitute, and portobello or cremini mushrooms also work well.
Hold the king oyster mushroom firmly by the cap, then drag the tines of a fork down the length of the thick stem. Repeat until the stem separates into thin, meat-like shreds. Rotate the mushroom as you work so it shreds evenly on all sides, then pull apart any thicker pieces with your fingers.
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King Oyster Mushroom Tacos with Chimichurri Sauce
Ingredients
Chimichurri
- 1 cup loosely packed Italian parsley, finely chopped
- 1/4 cup pickled Fresno red chili peppers, finely chopped
- 7 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon garlic paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
King Oyster Mushroom Filling
- 8 ounces king oyster mushrooms
- 1 teaspoon vegetable bouillon paste
- 1 tablespoon water
- 1 teaspoon Cajun seasoning, preferably lower sodium
- 1/2 teaspoon liquid smoke
- 1/2 teaspoon soy sauce, optional
- 2 tablespoons oil
For the Tacos
- 6 small flour or corn tortillas
- 1/2 cup shredded cheese of choice, or to taste
Instructions
Make the Chimichurri
- Combine the ingredients: Add the parsley, pickled Fresno peppers, olive oil, red wine vinegar, garlic paste, oregano, and salt to a small bowl.
- Mix: Stir until everything is evenly combined. Set the chimichurri aside while you prepare the mushrooms.
Prepare the King Oyster Mushrooms
- Shred the mushrooms: Hold each king oyster mushroom firmly by the cap. Drag the tines of a fork down the length of the thick stem to create thin, meat-like shreds. Rotate the mushroom and continue shredding on all sides. Pull apart any thicker pieces with your fingers.
- Make the seasoning mixture: Stir together the vegetable bouillon paste and water until combined.
- Season the mushrooms: Add the shredded mushrooms to a bowl with the bouillon mixture, Cajun seasoning, liquid smoke, and optional soy sauce. Toss until the mushrooms are evenly coated.
- Cook the mushrooms: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the seasoned mushrooms and spread them into an even layer.
- Brown until crispy: Cook for approximately 10 minutes, stirring only occasionally, until the moisture has evaporated and the mushrooms are golden brown and crispy around the edges. Transfer the mushroom filling to a plate, leaving any remaining seasoned oil in the skillet.
Assemble and Cook the Tacos
- Add the tortillas: Reduce the heat to medium. Place the tortillas in the same skillet, working in batches as needed.
- Add the fillings: Sprinkle cheese over one half of each tortilla. Top with the crispy mushroom filling and a small spoonful of chimichurri.
- Fold the tacos: Fold each tortilla over the filling and gently press it closed with a spatula.
- Cook until crispy: Cook for 2 to 3 minutes per side, or until the tortillas are golden and crispy and the cheese has melted.
- Serve: Serve the mushroom tacos immediately with additional chimichurri on the side.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
