Meera Sodha's Vegan Recipe for Oyster Mushroom Tacos | The new vegan
Oyster mushroom is a gift for all cooks, especially those who love a meaty texture. Crispy them in a skillet or roast them in the oven, and they'll develop a satisfying chew. They're subtle and earthy but, like all well-bred ingredients, they're also a great vehicle for bigger, more punchy flavors. Here, I've loosely based the marinade on the one used for birria tacos: a tangy, slightly sour chili paste, using my favorite sweet, smoky, and chocolatey ancho chilies.
Oyster mushroom tacosNot a cheap recipe, but it's a special and fun meal for two. You can cut the cost (and, in some cases, the packaging) by buying oyster mushrooms from a Chinese supermarket.
Preparation 10 minCooking 50 minFor 2 people
For the salsa½ red onion, peeled and cut into ½cm20g dice (5½ tbsp finely chopped coriander leaves4 tbsp fresh lime juice (i.e. from 3-4 limes)2 tbsp fresh orange juice1 tbsp fine sea salt
For the cream 80g vegan mayonnaise100g vegan yoghurt A pinch of salt
For the mushrooms2 dried ancho peppers4 cloves of garlic, peeled½ red onion, peeled and coarsely chopped 1 tsp ground allspice 1 tsp dried Mexican oregano or regular dried oregano 200ml orange juice 1¼ tsp fine salt 1 tbsp tomato purée 500 g oyster mushrooms Corn tortillas .
First, prepare the salsa. Put the red onion, cilantro, lime juice, orange juice and salt in a small serving bowl, mix and set aside. Now prepare the cream. In a second small serving bowl, combine the mayonnaise, yogurt and salt, then set aside.
Cut the stems of the peppers, roll the peppers between your fingers and thumbs , and shake the seeds vigorously (either save and plant the seeds or compost them). Put the chilies in a small heatproof bowl, pour in enough just-boiled water to cover and let soak for about five minutes. Drain, then put in a blender with the garlic cloves, onion, allspice, oregano, orange juice, salt and tomato puree, and grind to a paste.
Put the dough in a bowl, add the oyster mushrooms, toss to coat each one, then pour onto the lined trays. Bake for 20 to 25 minutes, until the mushrooms begin to crisp.
Half the time the mushrooms have cooked, heat the tacos according to the package instructions. I dry fry mine in a skillet over medium-high heat, until blackened in spots but soft, then put them in a large, heavy-covered pan to keep warm.
>When the mushrooms are ready, put them in a serving bowl and bring to the table with the cream, salsa and tortillas, to assemble as you wish - I will first with mushrooms, followed by a dollop of cream and a dollop of salsa.
Oyster mushroom is a gift for all cooks, especially those who love a meaty texture. Crispy them in a skillet or roast them in the oven, and they'll develop a satisfying chew. They're subtle and earthy but, like all well-bred ingredients, they're also a great vehicle for bigger, more punchy flavors. Here, I've loosely based the marinade on the one used for birria tacos: a tangy, slightly sour chili paste, using my favorite sweet, smoky, and chocolatey ancho chilies.
Oyster mushroom tacosNot a cheap recipe, but it's a special and fun meal for two. You can cut the cost (and, in some cases, the packaging) by buying oyster mushrooms from a Chinese supermarket.
Preparation 10 minCooking 50 minFor 2 people
For the salsa½ red onion, peeled and cut into ½cm20g dice (5½ tbsp finely chopped coriander leaves4 tbsp fresh lime juice (i.e. from 3-4 limes)2 tbsp fresh orange juice1 tbsp fine sea salt
For the cream 80g vegan mayonnaise100g vegan yoghurt A pinch of salt
For the mushrooms2 dried ancho peppers4 cloves of garlic, peeled½ red onion, peeled and coarsely chopped 1 tsp ground allspice 1 tsp dried Mexican oregano or regular dried oregano 200ml orange juice 1¼ tsp fine salt 1 tbsp tomato purée 500 g oyster mushrooms Corn tortillas .
First, prepare the salsa. Put the red onion, cilantro, lime juice, orange juice and salt in a small serving bowl, mix and set aside. Now prepare the cream. In a second small serving bowl, combine the mayonnaise, yogurt and salt, then set aside.
Cut the stems of the peppers, roll the peppers between your fingers and thumbs , and shake the seeds vigorously (either save and plant the seeds or compost them). Put the chilies in a small heatproof bowl, pour in enough just-boiled water to cover and let soak for about five minutes. Drain, then put in a blender with the garlic cloves, onion, allspice, oregano, orange juice, salt and tomato puree, and grind to a paste.
Put the dough in a bowl, add the oyster mushrooms, toss to coat each one, then pour onto the lined trays. Bake for 20 to 25 minutes, until the mushrooms begin to crisp.
Half the time the mushrooms have cooked, heat the tacos according to the package instructions. I dry fry mine in a skillet over medium-high heat, until blackened in spots but soft, then put them in a large, heavy-covered pan to keep warm.
>When the mushrooms are ready, put them in a serving bowl and bring to the table with the cream, salsa and tortillas, to assemble as you wish - I will first with mushrooms, followed by a dollop of cream and a dollop of salsa.
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