BBQ Pulled Mushroom Tacos
Prep | 30-40 m
Cook | 15 m
Ready in | 45-55 m
Makes | approx 2 cups
Ingredients
10 small/medium royal trumpet mushrooms or 16 oz oyster mushrooms
1-2 tbsp oil
Salt + Pepper
BBQ Sauce or Optional Sweet & Smokey Sauce
Corn tortillas
Optional: cabbage, onion, cilantro, chipotle mayo, your favorite salsa
*Optional: Sweet & Smokey Sauce:
1-2 tbsp tomato paste
2-3 tsp apple cider vinegar
1-2 tbsp soy sauce
2-2 1/2 tbsp maple syrup
1/4 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
few splashes liquid smoke
salt + pepper
Directions
Shred mushrooms with a fork or by hand. Heat on a nonstick skillet over medium-high heat for 3 minutes. Add salt and pepper and stir. If the mushrooms do not start to brown, increase the heat and do not touch them for a few minutes. Then stir.
While the mushrooms are cooking, prepare the remaining ingredients. If opting for the sweet & smokey sauce, whisk those ingredients together in a small bowl and set aside.
Cut the cabbage in long thin strips or shred in the food processor. Slice or chop the white onion. Finely chop the cilantro (keep the stems, they’re delicious!). Set these ingredients aside until ready to assemble the tacos.
Pour the BBQ sauce or sweet & smokey sauce on the mushrooms (Less is more here! Start with a little, you can always add more, but can never take any out). Reduce heat to low and frequently stir while heating for a few minutes until fully cooked. Once fully cooked, keep cooking on very low heat until you’re ready to serve.
To prep corn tortillas, on a nonstick skillet, spread oil with a paper towel so it becomes a thin layer (so you almost can’t see it). Heat the tortilla on high for 1-2 minutes on each side or until the tortilla becomes more white in color and develops brown spots. To keep tortillas warm, cover with a towel on a plate.
Top corn tortillas with the mushrooms, cabbage, onion, cilantro, and additional sauces. Enjoy!