Pink Oyster Tacos

Earthy, juicy, and irresistible plant-forward tacos made with bold, meaty pink oyster mushrooms from Velvet Cap Gourmet Mushrooms

Ingredients

For the Mushrooms:

1 lb Pink Oyster Mushrooms

2 tbsp olive oil

1 tbsp soy sauce or tamari

1 tbsp balsamic vinegar

1 tsp smoked paprika

1 tsp garlic powder

½ tsp ground cumin

Salt & pepper to taste

For the Tacos:

6 small corn tortillas

1 cup shredded red cabbage

¼ cup chopped cilantro

¼ cup diced red onion

Lime wedges

Your favorite salsa or hot sauce

Creamy sauce (optional) (Try: vegan crema + lime + chili powder)

Method

Prep the Mushrooms

Tear pink oyster mushrooms into bite-sized pieces, keeping some larger pieces for texture.

Season & Sauté

Heat olive oil in a skillet over medium-high heat. Add mushrooms and cook undisturbed for 3–4 minutes until golden and caramelized. Add soy sauce, rice vinegar, smoked paprika, garlic powder, cumin, salt & pepper. Stir and cook another 2–3 minutes. Remove from heat.

Warm the Tortillas

Warm corn tortillas in a dry skillet or over a flame until pliable and slightly charred.

Build Your Tacos

Fill tortillas with pink oyster mushrooms, top with cabbage, onion, cilantro, a squeeze of lime, and your favorite sauce.