Easy Oyster Mushroom Tacos

Dig in to these flavorful tacos.  You won't miss the meat and you'll be arm wrestling over every last velvety Mexican inspired tidbit.

I love exploring our local farmer's market, and on a recent foray, came across a mushroom vendor that had the most beautiful oyster mushrooms for sale. I could not pass those up, so selected a couple of pints to go home with me.

The vendor was Miller's Mushrooms, which I thought, quite coincidental as my maiden name, happens to be Miller. We talked all things mushroom, and he advised that one of his favorite ways to eat these beauties was to simply make them into a taco filling.

LOVE THESE BEAUTIES

Glorious! I happened to have some homemade taco seasoning blend at home so decided that would definitely be a lunch for Tim and I the next day.

I love to cook mushrooms in a dry sauté method, which has them cooking slowly in a skillet over low heat before adding any oil. Give them some time and let them reduce in volume and release their juices which simply intensifies that meaty, woodsy flavor.​

SO BEAUTIFUL WHEN THEY'RE ALL COOKED DOWN

JUST YUM!□

Next, I simply added a small amount of olive oil and taco seasoning blend, which happens to be a recipe from my friend Sarah, and after a minute or two, my mushroom filling for the tacos was ready.

I MAKE A QUADRUPLE BATCH OF THIS TACO SEASONING BLEND TO KEEP ON HAND

Mushrooms tend to act like little sponges, absorbing the flavor of what they're cooked with.  Oyster mushrooms are no different and their velvety texture is simply scrumptious.

Dig in to these flavorful tacos.  You won't miss the meat and you'll be arm wrestling over the last tidbit.

My Lodge Iron Skillet is perfect for slow sauteing mushrooms.   Also these taco holders r4ally come in handy

Easy Oyster Mushroom Tacos
Serves 2

2 pints oyster mushrooms (you can also use portobello mushrooms f you prefer, and they are typically cheaper)  Mine came from @MillersMushrooms (Instagram)
2 teaspoons taco seasoning blend (recipe linked HERE)
1 teaspoon olive oil


All the taco fixin's you like:
Tortillas
Cilantro
Salsa
Avocado
Cilantro
Sour cream
(I had caramelized onion, Persian cucumber and chipotle mayo)

Add cleaned and sliced mushrooms to a dry skillet and on very low heat, saute for about 7 minutes, stirring occasionally to let the mushrooms reduce in volume and release all their juices.

This will concentrate the flavor and really intensify how absolutely delicious they are.

Add in the oil and taco seasoning blend and cook for an additional minute until the spices are well combined with the mushrooms.
Serve a spoonful of mushrooms in your tortilla and top according to your taste.