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.

King oyster mushroom tacos served on a plate.

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

Ingredients required for this recipe.
  • 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.

Table of Contents

How to Make These King Oyster Mushroom Tacos

Step one: make the chimichurri sauce.
  1. 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.
Step two: shred the mushrooms.
  1. Shred the mushrooms: Use two forks to pull the king oyster mushrooms into thin, meat-like shreds.
Step three: season the mushrooms.
  1. 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.
Step four: crisp up the mushrooms.
  1. 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.
Step five: assemble everything on a plate.
  1. 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.
Step six: fry the tacos.
  1. 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.

Taco held in hand with a long cheese pull.

Mushroom Tacos FAQs

Why are king oyster mushrooms good for tacos?

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.

What are the best mushrooms to use for tacos?

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.

How do you shred king oyster mushrooms?

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.

More Taco Recipes You’ll Love

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King Oyster Mushroom Tacos with Chimichurri

By Shreya Walia
These crispy king oyster mushroom tacos are filled with savory shredded mushrooms, melty cheese, and a bright, tangy chimichurri made with pickled Fresno peppers. The tacos are fried directly in the flavorful oil left behind from cooking the mushrooms, giving the tortillas crisp golden edges and even more flavor.
Servings: 2
King oyster mushroom tacos served on a plate.
Prep Time: 20 minutes
Cook Time: 20 minutes
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Ingredients 

For the 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, or to taste

For the Shredded King Oyster Mushrooms

  • 8 ounces king oyster mushrooms
  • 1 teaspoon vegetable bouillon paste
  • 1 tablespoon water
  • 1 teaspoon lower-sodium Cajun seasoning
  • 1/2 teaspoon liquid smoke
  • 1/2 teaspoon soy sauce, optional
  • 2 tablespoons oil, for sautéing

For the Tacos

  • Small flour or corn tortillas
  • Shredded cheese, as desired
  • Prepared chimichurri

Instructions 

  • Make the chimichurri: Add the parsley, pickled Fresno peppers, olive oil, red wine vinegar, garlic paste, oregano, and salt to a bowl. Stir until thoroughly combined, then set aside to allow the flavors to meld.
  • Shred the mushrooms: Hold each king oyster mushroom firmly and drag a fork down the length of the stem to create thin, uneven shreds. Continue rotating and shredding the mushroom until the entire stem has been pulled apart. Tear the caps into thin pieces with your hands.
  • Prepare the seasoning mixture: Stir the vegetable bouillon paste with 1 tablespoon water until mostly dissolved. Mix in the Cajun seasoning, liquid smoke, and soy sauce, if using.
  • Cook the mushrooms: Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the shredded mushrooms and spread them into an even layer.
  • Season the mushrooms: Pour the bouillon mixture over the mushrooms and toss until evenly coated.
  • Crisp the mushrooms: Cook for about 10 minutes, stirring only occasionally, until the liquid has evaporated and the mushrooms are deeply golden and crisp around the edges.
  • Remove the filling: Transfer the cooked mushrooms to a plate, leaving any remaining seasoned oil in the skillet.
  • Warm the tortilla: Reduce the heat to medium. Place a tortilla directly into the skillet and move it around slightly so the bottom becomes coated in the remaining oil.
  • Fill the taco: Add shredded cheese to one half of the tortilla, followed by the crispy mushroom filling and a spoonful of chimichurri.
  • Fold and crisp: Fold the tortilla over the filling and press gently with a spatula. Cook until the underside is golden and crisp, then flip and cook the other side until the cheese is melted and the tortilla is browned.
  • Repeat: Continue assembling and frying the remaining tacos, adding a small amount of oil to the skillet if it becomes dry.
  • Serve: Serve the tacos immediately with additional chimichurri spooned over the top or on the side.

Notes

Use king oyster mushrooms: Their thick, fibrous stems shred particularly well and develop a chewy, meat-like texture when sautéed.
Shred with one fork: Hold the mushroom with one hand and use a fork to scrape firmly down the stem. Rotate the mushroom as you work so the pieces stay relatively even.
Do not stir constantly: Let the mushrooms sit against the hot skillet for a few minutes at a time. This gives them enough contact with the pan to become browned and crisp instead of soft and steamed.
Use lower-sodium Cajun seasoning: The bouillon paste and optional soy sauce already add salt, so a lower-sodium seasoning helps prevent the filling from becoming overly salty.
Add the soy sauce carefully: The soy sauce is optional but adds extra umami. Taste your bouillon and Cajun seasoning first, especially if either is particularly salty.
Leave the oil in the pan: The seasoned oil left behind from the mushrooms helps the tortillas crisp and carries the savory flavor into every part of the taco.
Control the chimichurri moisture: Use a slotted spoon when adding the chimichurri inside the tacos if it is especially oily. Too much liquid can make the tortillas difficult to crisp.
Storage: Store the mushroom filling and chimichurri separately in airtight containers in the refrigerator. The mushrooms will keep for up to 4 days, while the chimichurri will keep for up to 5 days.
Reheating: Reheat the mushrooms in a skillet over medium-high heat until hot and crisp. Assemble and fry the tacos immediately before serving for the best texture.

 

Nutrition

Calories: 632kcal, Carbohydrates: 13g, Protein: 5g, Fat: 64g, Saturated Fat: 8g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 45g, Trans Fat: 0.1g, Sodium: 1129mg, Potassium: 745mg, Fiber: 5g, Sugar: 3g, Vitamin A: 2909IU, Vitamin C: 76mg, Calcium: 64mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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3 Comments

  1. rithi says:

    This is the wrong recipe btw! Could you please fix it? thanks!

  2. Sandal says:

    Hi! This recipe seems to be for tiramisu, would love to get the taco recipe, sounds yum!

  3. v says:

    Hey, this looks like it’s the wrong recipe