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You are here: Home / Entrees / Oyster Mushroom Tacos with Chipotle + Lime Sauce

August 27, 2019

Oyster Mushroom Tacos with Chipotle + Lime Sauce

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Handheld taco, with a squeeze bottle of sauce to the right

Breaded + deep-fried oyster mushrooms, mandolined cabbage, cilantro, and a squeeze of chipotle + lime sauce … let’s taco about it!

A cluster of oyster mushrooms in one hand on a dark background

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.

Oyster Mushrooms, breaded

I use Follow Your Heart’s VeganEgg, AP flour, panko and garlic+onion powder.

Oyster mushrooms, breaded

Dip, dunk, dip, coat. Transfer to a wire rack so you can fry and end up with the crispiest, meatiest shrooms for your tacos.

Oyster mushrooms, breaded and fried

The tiny shrooms are perfect for dipping into the sauce while you are prepping. 🙂

Oyster mushrooms. breaded and fried

While you are prepping, there is also plenty of time for your husband to photograph his vintage Han Solo figure.

Han Solo figurine

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


Hi there, reader! If you make this recipe and love it, would you mind leaving a 5-star review? You can do this in one-click via the “leave a reply” section at the bottom of this post. It’s a really simple action that helps me out tremendously. Thank you as always for your support and happy cooking! xo


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Oyster Mushroom Tacos

Oyster Mushroom Tacos with Chipotle + Lime Sauce


★★★★★

5 from 8 reviews

  • Author: erin wysocarski
  • Total Time: 45 minutes
  • Yield: 2-4 servings
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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

  1. 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.
  2. Line a baking sheet with a wire cooling rack. 
  3. 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.
  4. 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.
  5. 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

  1. Combine the chipotle + lime and vegan mayo. Taste and adjust any flavors as desired. Can be made ahead of time and chilled.

to serve

  1. 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

  1. 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! 
  2. 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! 
  3. The fried mushrooms in this recipe reheat very well in an air fryer for a few minutes at 400.  
  4. 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

If you made this recipe ...

Tag @olivesfordinner on Instagram and hashtag it #olivesfordinner ... thank you!


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!


Oyster mushroom tacos, with a squeeze bottle of sauce to the right

Filed Under: Entrees, Plant-Based Dinners, Sandwiches and Wraps Tagged With: Chinatown finds, mushrooms, party food, veganized classics

Reader Interactions

Comments

  1. Mahima says

    August 28, 2019 at 2:57 am

    wow!! so many great things and amazing pictures.
    Thanks for sharing this.

    Reply
  2. Sue says

    September 3, 2019 at 7:32 pm

    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!

    ★★★★★

    Reply
    • erinwyso says

      September 4, 2019 at 5:22 pm

      Sue, I love that you were able to get great results with baking! Thank you for sharing your method.

      Reply
  3. Joshua Howard says

    September 27, 2019 at 12:10 pm

    Wow! Thank you for the share. I have a question. Is it possible to replace oyster mushrooms with white mushrooms?

    ★★★★★

    Reply
    • erinwyso says

      September 30, 2019 at 7:08 am

      Hi Joshua, yes, think that would work fine here … thick-cut slices would probably be best. Good luck and hope you enjoy!

      Reply
  4. begoña says

    May 5, 2020 at 7:38 am

    Stunning
    Thanks for sharing

    ★★★★★

    Reply
  5. Deb says

    May 10, 2020 at 10:54 am

    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!

    ★★★★★

    Reply
    • erinwyso says

      May 10, 2020 at 7:46 pm

      Deb, thanks for your kind feedback and words and I’m so happy you enjoyed the recipe and the site!

      Reply
  6. Jess says

    February 25, 2021 at 10:02 pm

    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!!!!

    Reply
  7. Angelina says

    April 1, 2021 at 11:57 pm

    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!

    ★★★★★

    Reply
  8. Binita says

    January 30, 2022 at 9:35 am

    Excellent recipe. Had to fry second batch on popular demand 😀

    ★★★★★

    Reply
  9. Sarah says

    February 9, 2022 at 7:43 pm

    These are incredible!!! Love it

    ★★★★★

    Reply
  10. xman says

    June 20, 2022 at 3:18 pm

    Thanks, I just grew some of those “boxed” pink oysters and didn’t know what to do with them.
    You opened up the oyster door for me. great ideas.

    ★★★★★

    Reply

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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