King Oyster Mushroom Tacos with Chimichurri
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
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
