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Home » Entrees » Oyster Mushroom Tacos with Chipotle-Lime Sauce

August 27, 2019

Oyster Mushroom Tacos with Chipotle-Lime Sauce

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These oyster mushroom tacos pack a big crispy crunch while the chipotle-lime sauce adds some acidity, spice, smoke and creaminess. Serve in warmed corn tortillas with cabbage and cilantro for your next Taco Tuesday!

One hand holding a oyster mushroom taco, another squirting sauce over the top. this Recipe

If you are craving a taco, but want to mix it up, these mushroom tacos will definitely deliver! Big, meaty oyster mushrooms are breaded in a seasoned panko blend, while VeganEgg serves as a great egg substitute.

Mandolined cabbage and fresh cilantro add a clean and fresh element that every taco loves. Top it off with a chipotle-lime sauce to add some acidity, creaminess, smokiness and a little spice. Warm your corn tortillas and pile on the toppings for an addictive and delicious taco.

A cluster of oyster mushrooms held in one hand.

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. That way, some are crispy, some are meaty and every bite will taste a little different.

Table of Contents

  • For more taco inspiration, check these out!
  • How to set up a breading station for frying mushrooms
  • Deep frying: tips and tricks
  • Oyster Mushroom Tacos with Chipotle and Lime Sauce
    • Description
    • Ingredients
    • Instructions
    • Notes

For more taco inspiration, check these out!

Korean-Style Tacos

Veggie Grill Copycat Koreatown Tacos

Crispy Hearts of Palm Tacos

Gochujang Queso

Jackfruit Soft Tacos

How to set up a breading station for frying mushrooms

A breading station allows your food to fry up to perfection. Use wide, shallow bowls or plates with a lip to ease moving the food around. Work in small batches to ensure even coverage and to avoid clumping.

First stop (dip): A vegan egg wash. I used Follow Your Heart’s VeganEgg here and added a little extra liquid, but you can also experiment with a flax egg or Ener-G egg replacer. It doesn’t need to be completely coated in the vegan egg wash and won’t. Just cover it enough so most of the mushrooms are covered.

Second stop (dunk): A bowl of flour. I use AP (all-purpose) flour here, but you can also use rice flour for a gluten-free option. Toss the mushrooms around a bit in small batches.

Third stop (dip): Return them back to the vegan egg mixture.

Fourth stop (coat): Your breading. I used panko here, seasoned with garlic and onion powders. If you are gluten-free, you can try gluten-free bread crumbs, corn flakes or whatever you are used to using. It just may need to be tweaked a bit to work. Press the breading onto the mushrooms as well as you can.

Dip, dunk, dip, coat. Transfer the battered mushrooms to a wire rack so once you fry them, you’ll end up with the crispiest, meatiest shrooms for your tacos.

Oyster mushrooms, breaded, on a cooling rack.
Oyster mushrooms, breaded, on a cooling rack.

Deep frying: tips and tricks

In order to deep fry successfully, your oil has to be the right temperature, around 350 degrees. You can check the oil’s readiness with a chopstick!

  • Place several inches of neutral-tasting oil into a cast-iron or other medium-sized, heavy pot. You don’t want to overcrowd your pot. Heat, uncovered, over medium-high heat.
  • After about 7 minutes, test your oil with a chopstick so it touches the bottom.
  • If bubbles form around the chopstick immediately, you are ready to fry. If not, wait another minute and try again.
  • Don’t overcrowd your pot. You want the items you are frying to move around a bit to avoid sogginess.
  • Fry in small batches.
  • Season your food with a touch of salt immediately after it comes out of the fryer.
  • Line a cookie sheet with a cookie rack. Transfer to that in a single layer as you are frying to allow any oil to drain. This will ensure a crispy mushroom!
Oyster mushrooms, breaded and fried.

The tiny shrooms are perfect for dipping into the sauce while you are prepping. 🙂 So maybe make that first.

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.

A Han Solo figurine.

Print
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One hand holding a oyster mushroom taco, another squirting sauce over the top.

Oyster Mushroom Tacos with Chipotle and Lime Sauce


★★★★★

5 from 8 reviews

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

These oyster mushroom tacos are crispy on the outside and meaty on the inside. This creamy chipotle-lime sauce adds some creaminess and brightness. Serve in warmed corn tortillas with cabbage and cilantro for an amazing mushroom taco!


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

Reheating the mushrooms: The fried mushrooms in this recipe reheat very well in an air fryer for a few minutes at 400.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Lunch, Dinner
  • Method: Battered, Deep Fried
  • Cuisine: American, Mexican

Keywords: vegan taco, vegan taco recipe, oyster mushroom tacos, mushroom taco, mushroom taco recipe

Did You Make This Recipe?

Tag @olivesfordinner on Instagram … we’d love to see it!

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 held in one hand while sauce is squirted on top with the other.

You may also like:

Roasted Root Vegetables
Sambal Seitan Skewers
Cauliflower Rice with Pressed Mushrooms
Asian-Style Tofu with Mashed Potatoes

Filed Under: Entrees, Sandwiches and Wraps Tagged With: mushrooms, tortillas

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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 Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

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