This recipe is courtesy of our friend Olivia at Liv In The Kitchen, a Minnesota food blog dedicated to flavorful, easy recipes supporting a healthy lifestyle. Read the full recipe here >
These oyster mushroom tacos will make you rethink Meatless Mondays! Golden, crisp oysters are nestled on top of a simple, homemade chipotle mayo and warmed corn tortilla. Grilled poblano peppers and corn are transformed into a smoky salsa and give these handheld treats a beautiful pop of color on top — a perfect summer recipe using seasonal, bright ingredients.
Oyster Mushroom Tacos with Grilled Poblano Pepper and Corn Salsa - Makes 4 tacos
Ingredients
3/4 pound of oyster mushrooms, cleaned, larger mushrooms torn
4 corn tortillas
1 chipotle pepper in adobo sauce
1/4 cup mayo or vegenaise (vegan option)
1 ear of corn
1 poblano pepper
1/2 jalapeño
1 lime
1 tablespoon of butter or vegan butter
Oil for grilling
Salt and pepper, to taste
For serving: lime wedges, sliced radishes
Steps
Preheat your grill on high.
Blend together your chipotle pepper in adobo sauce and mayo (or vegenaise) in a small blender. Set aside your chipotle mayo for serving.
Shuck your ear of corn and lightly coat the jalapeño, poblano pepper and corn in oil (canola, avocado, and coconut are great options here). Grill the vegetables for about 6-8 minutes, turning occasionally so they char evenly. If you don’t have a grill, a cast-iron skillet on high heat will work too.
Remove from heat and immediately place the poblano pepper in a bowl and cover with plastic wrap, while allowing the jalapeño and corn to cool at room temperature.
After the poblano pepper has been covered for at least 10 minutes, remove the tough outer skin, stem and seeds and give it a medium chop. Add to a bowl with the jalapeño, minced, and the corn kernels, sliced off the cob. Squeeze over the juice and zest of 1 lime along with salt and pepper to taste. Set aside.
In a cast-iron skillet on medium-high heat, add your butter. Once melted, add your oyster mushrooms and toss to coat in the butter. Cook for 10-12 minutes or until they’re evenly golden and crisp. Do your best to let them hang out and sear, stirring only 2 or 3 times. Remove from heat.
Meanwhile, back on your grill, heat your corn tortillas. Cook for approximately 5 minutes per side to get them warmed and slightly golden.
To plate, smear on a good tablespoon or so of the homemade chipotle mayo onto your corn tortillas. Layer on the oyster mushrooms and top with your grilled poblano pepper and corn salsa, followed by sliced radishes and a squeeze of lime juice. Enjoy!!