Breaded + deep-fried oyster mushrooms, mandolined cabbage, cilantro, and a squeeze of chipotle + lime sauce … let’s taco about it!
Start with the biggest, juiciest oyster mushrooms you can find. An Asian market is probably your best bet. It’s good to have different-sized shrooms for texture: one-bite, two-bite or three-bite.
I use Follow Your Heart’s VeganEgg, AP flour, panko and garlic+onion powder.
Dip, dunk, dip, coat. Transfer to a wire rack so you can fry and end up with the crispiest, meatiest shrooms for your tacos.
The tiny shrooms are perfect for dipping into the sauce while you are prepping. 🙂
While you are prepping, there is also plenty of time for your husband to photograph his vintage Han Solo figure.
More taco + sauce inspiration!
Korean-Style Tacos | Creamy Poblano + Cilantro Sauce | Veggie Grill Copycat Koreatown Tacos | Crispy Hearts of Palm Tacos | Tacos de Hongos | Gochujang Queso | Jackfruit Soft Tacos | Buffalo Chickpea Tacos
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Oyster Mushroom Tacos with Chipotle + Lime Sauce
- Total Time: 45 minutes
- Yield: 2-4 servings 1x
Description
Crispy on the outside + meaty on the inside: fried oyster mushrooms are perfect for tacos!
Ingredients
for the mushrooms
- 8–10 oz. oyster mushrooms
- 2 TB Follow Your Heart’s VeganEgg, whisked with 1 1/2 cup freezing cold water
- 1/2 to 3/4 cup AP flour
- 2 cups panko
- 1 TB garlic powder
- 1 TB onion powder
- 1 tsp salt
- 1 tsp pepper
- canola or grapeseed oil, for frying
for the chipotle + lime sauce
- 1–3 chipotles in adobo
- 1/2 cup vegan mayo
- juice from 1/2 a lime
to serve
- mandolined green + red cabbage
- fresh cilantro
- corn tortillas, warmed
Instructions
to make the mushrooms
- Set up three large bowls in a row. In the first bowl, whisk together the VeganEgg + freezing cold water. In the second bowl, place the AP flour. In third bowl, the seasoned panko.
- Line a baking sheet with a wire cooling rack.
- Working in small batches, dip the shrooms into the VeganEgg, then the AP flour, back into the VeganEgg, then press into the panko mixture until well-coated. Transfer to the cooling rack until all shrooms are breaded.
- In a medium-sized cast iron or dutch oven, heat several inches of oil over medium-high heat. After about 7 minutes, test the oil for readiness. (It should be between 350 and 375 degrees.) I test for readiness by inserting a chopstick into the oil until it touches the bottom of the pot. If bubbles form around it immediately, you are ready to fry.
- Fry in small batches (overcrowding will reduce the oil temp, resulting in soggy shrooms). Transfer back to the wire rack to cool as you finish frying the rest.
to make the sauce
- Combine the chipotle + lime and vegan mayo. Taste and adjust any flavors as desired. Can be made ahead of time and chilled.
to serve
- Warm the tortillas in a cast iron pan or baking sheet at 350 for a couple of minutes. Serve immediately with the mandolined cabbage, shrooms, herbs and sauce.
Notes
- VeganEgg wash: I used this brand in this recipe, and did not test out other options. If you try another one with good results, I’d love to know!
- Baking the mushrooms: I deep-fried these mushrooms, and did not test out baking them. If you try baking with good results, I’d love to know!
- The fried mushrooms in this recipe reheat very well in an air fryer for a few minutes at 400.
- Air-frying the mushrooms: I deep-fried the mushrooms in this recipe and did not test out air frying them. If you try that with good results, I’d love to know!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
My gratitude list for the week + favorite finds:
Magnesium Glycinate Chelate. This, along with acupuncture, is increasing my calm, I think. Do I just want them to or is it actually working? Giving it another month, but thankful for options.
How to Be Nice to Yourself, by Laura Silberstein-Tirch PsyD. Working on self-compassion! This book tells you why self-compassion is essential and helps you set up and build a strategy to be more resilient.
On Monday, it was cool enough that we could open up all the windows in the house. The fallish-feeling Boston breeze felt so good, I wanted to cry. My hatred for summer heat and humidity runs deep, which makes Fall the best time of the year.
Mindhunter on Netflix, Season One. Obsessed!
wow!! so many great things and amazing pictures.
Thanks for sharing this.
Your recipes are always so creative!! I bought my mushrooms in an Asian market, as you suggested. I coated them and then oven-baked at 400 for 20 mins. I did an additional 10 mins. at 380. They were super duper crunchy and yummy. Thanks for another winner!
★★★★★
Sue, I love that you were able to get great results with baking! Thank you for sharing your method.
Wow! Thank you for the share. I have a question. Is it possible to replace oyster mushrooms with white mushrooms?
★★★★★
Hi Joshua, yes, think that would work fine here … thick-cut slices would probably be best. Good luck and hope you enjoy!
Stunning
Thanks for sharing
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Made these last night and they were incredible! Being vegan , I feel far more comfortable and secure with our food supply during these crazy times. These recipes are creative and reach beyond the simple and standard, without being overly complicated or fussy. I’m going to continue cooking through the blog until I’ve cooked them all! These recipes have officially replaced my “quarantine puzzles” ;). So glad I’ve found
Olives for Dinner!
★★★★★
Deb, thanks for your kind feedback and words and I’m so happy you enjoyed the recipe and the site!
I made crispy corn tortilla bowls with this! Swapped the vegan egg for flaxseed meal & nut milk, and used a chipotle hot sauce instead of the adobo in the sauce. Added shaved red onion, avo, shredded lettuce and a touch of fresh salsa and they were amazing!!!!
Bought oyster mushrooms from this vendor at the farmers market today and used this recipe but with my own twist! They tasted just like chicken after I fried them and I added sautéed onions, salsa, and melted cheese! You can use vegan cheese of course!
★★★★★