Crispy Mushroom Tacos

By Jocelyn Ramirez

Updated July 28, 2022

Crispy Mushroom Tacos
Linda Xiao for The New York Times. Food Stylist: Hadas Smirnoff.
Total Time
30 minutes
Rating
4(1,710)
Comments
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This simple recipe calls for pan-searing meaty oyster mushrooms so they become as perfectly crispy and golden as chicharrón. Paired with fresh pico de gallo, these mushrooms feel satisfying with their natural umami savoriness. This quick dish tastes like juicy carniceria tacos that balance the richness of fried meat with the acidic punch of salsa.

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Ingredients

Yield:4 servings

    For the Pico De Gallo

    • 1large beefsteak tomato, cored and cut into ¼-inch dice
    • 1large ripe Hass avocado, pitted, peeled and cut into ¼-inch dice
    • 2jalapeños, stemmed and finely chopped (seeded if desired)
    • ½cup cilantro leaves, finely chopped
    • 3tablespoons fresh lime juice (from 1 to 2 limes)
    • Coarse kosher salt

    For the Mushroom Tacos

    • 18ounces oyster mushrooms (from 2 to 3 medium clusters)
    • ⅓cup neutral oil, such as canola
    • ¼teaspoon ground cumin
    • 1½teaspoons coarse kosher salt
    • Black pepper
    • 12corn tortillas
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

455 calories; 28 grams fat; 3 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 7 grams polyunsaturated fat; 48 grams carbohydrates; 12 grams dietary fiber; 4 grams sugars; 10 grams protein; 763 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the pico de gallo: Combine the tomato, avocado, jalapeños, cilantro and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook.

  2. Step 2

    Make the tacos: Tear the oyster mushrooms into bite-size pieces, leaving some mushroom tops whole. To make sure the mushrooms become crisp, cook in two batches: Heat a large cast iron or other heavy skillet over medium-high and coat with half of the oil. Once the oil is hot, add half of the mushrooms in a single layer without crowding the skillet. Cook, stirring every few minutes, until deep golden brown and crisp, 10 to 15 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms. Return the first batch to the skillet, and add the cumin and salt, and season with pepper. Stir well, then remove from the heat.

  3. Step 3

    While the mushrooms are cooking, warm the tortillas on a comal or heavy skillet over medium-high heat until soft and pliable. Wrap them in a dish towel to keep them warm until ready to serve. Divide the mushrooms and pico de gallo among the warm tortillas. Serve immediately.

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Ratings

4 out of 5
1,710 user ratings
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Comments

Chris Gerhard

Looks delicious, can’t wait to give it a try. I would also add in a crunchy cabbage slaw. I like to use Bryan Roof’s recipe: 1/2 head cabbage cored and shredded 1/4 cup chopped cilantro 3 scallions, sliced thin 1 teaspoon olive oil 2 tablespoons cider vinegar 1/2 teaspoon salt Combine all ingredients and toss

Mark Langan

While at university in Washington State and working for the Forest Service during summers, I learned to love foraging for mushrooms. With such abundance and variety, you experiment with everything from Stroganoffs, faux coq a vin with chanterelles, and yes, tacos galore. My point? Feel free to experiment. It’s a culinary adventure that still takes me to surprising places.

Sarah

Delicious recipe! I'd at least double the mushrooms though, they shrink up a ton! I added a bit of garlic with the cumin and topped with guacamole and really liked it!

mmkay

I didn’t have the financial wherewithal to buy 1.5 pounds of oyster mushrooms so I used my 1/2 pound from last Sunday’s farmers market with a pound of more affordable. baby portobellos. I cooked in 2 batches per instruction but they didn’t crisp up. However the final product was delicious. As sides, I added lime cilantro rice and Somo’s pinto black bean street corn mix. Served with green onions, Mexican shredded cheese blend, sweet/hot jalapeños from Trader Joe’s, pea shoots, chopped avocado, and two Frontera salsas (tomatillo and jalapeño/cilantro). Definitely a keeper.

Michelle

I haven’t made this, but it would probably be delicious with the spice mix and avocado crema sauce from the crispy tofu taco recipe on here.

Mashemup

This was amazingly delicious. We could’ve eaten twice the amount of mushrooms. Adding scallions to the oil was a brilliant suggestion. Didn’t need all of the salt. We had some on tortillas and some on butter lettuce leaves. Added some leftover pork to some, also great.

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