King Oyster Mushroom Tacos with Chimichurri Sauce
These crispy mushroom tacos are filled with savory shredded king oyster mushrooms, melted cheese, and a bright, tangy chimichurri. They’re hearty, flavorful, and perfect for an easy vegetarian dinner.
Servings: 6 tacos
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
Do not overfill the tacos: Too much mushroom filling or chimichurri can make the tacos difficult to fold and prevent the tortillas from crisping properly.
Cheese options: Monterey Jack, mozzarella, Oaxaca cheese, pepper Jack, or a Mexican-style shredded cheese blend will all work well.
Make them vegan: Use your favorite dairy-free shredded cheese or omit the cheese. The mushroom filling and chimichurri are naturally vegan.
Storage: Store the cooked mushrooms and chimichurri separately in airtight containers in the refrigerator for up to three days. Assemble the tacos immediately before serving for the crispiest results.
Reheating: Reheat assembled tacos in a dry skillet over medium heat or in an air fryer at 350°F until warmed through and crispy. Avoid microwaving when possible, as it can soften the tortillas.
Nutrition
Calories: 332kcal | Carbohydrates: 19g | Protein: 6g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 7mg | Sodium: 656mg | Potassium: 300mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1197IU | Vitamin C: 25mg | Calcium: 113mg | Iron: 3mg
