Oyster Mushroom Taquitos with Roasted Corn Salsa

This original recipe was created for R&R Cultivation by Vegan food blogger, Asia Strom.

Turn Taco Tuesday into Taquito Tuesday! These oyster mushroom taquitos are a great alternative to shredded meat, mimicking the flavor and texture with the added health benefits including improved metabolic health, lower cholesterol and higher immune function. And now that corn season is in full swing, this roasted corn salsa pairs perfectly! Give these crispy and crunchy taquitos a try!

This dish serves as a meal for 2 or and appetizers for a small group. They are easy to make and packed with flavor. Plus, they are both vegan friendly and gluten free. I used half golden oyster mushrooms and half blue oyster mushrooms, but using one or the other would be just as good! I decided to bake these instead of frying them. They turned out just as good in my opinion. These taquitos go perfect with the spicy roasted corn salsa and cooling creaminess of the cashew cream sauce. You could also skip the shredded cheese and put the cashew cream inside the taquitos instead. I tried this too and it was also very delicious. This was an easy, healthy meal to throw together after a long, busy day enjoying the sunshine with my girls. You could also add some fresh greens, tomatoes and avocado to finish it off! Don't forget the margaritas!

Prep Time: 15 Minutes 

Cook Time: 35 Minutes 

Temperature: 375⁰ 

Serves: 2

Ingredients:

• ½ Pound of Oyster Mushrooms (Blue or Golden)
• 10-12 Corn Tortillas
•  2 Tbsp Olive oil
• 2 Tsp Chili Powder
• 2 Tsp Cumin
• 2 Tsp Paprika
• 2 Tsp Oregano
• 2 Tsp Garlic Powder
• 1 Tsp Pepper
• 1 Tsp Salt
• 1 Tsp Cinnamon 
• Vegan Cheese Shreds

Cream Sauce:

• 1 Cup Raw Cashews
• 1 Lime
• ¾ Cup Water
• Salt to taste 

Corn Salsa: 

• 1 Corn on the Cob
• ½ Red Onion
• 1 Bunch Fresh Cilantro 
• 1 Jalapeno 
• 1 Lime
• Salt to taste 

Steps:

1. Wash, dry and shred your mushrooms and also remove the husk from the corn. Start shredding the mushrooms apart from the cap to the stem. Skinny stems you can leave as is. The idea is to make it look like shredded meat. Add in oil & spices and mix thoroughly.
2. Place mushroom mix and corn cob on a parchment lined baking tray and spread mushrooms evenly. Bake for 15 mins at 375⁰. Remove mushrooms but leave the corn to continue cooking for 10 more mins, or until it starts to brown, then remove and cool.
3. Add cashews, lime juice and water to the blender with a pinch of salt and blend until smooth. Refrigerate until ready to serve.
4. Place 2 tablespoons of mushroom mix in a corn tortilla with a pinch of cheese and roll it tightly and place on a parchment lined baking tray. Do this until your mushroom mixture runs out. It will fill 10-12 corn tortillas. Spray or brush the rolls with oil and add a pinch of salt.
5. Remove corn from the oven to cool. Place the taquitos into the oven for additional 20 mins or until golden.
6. While the taquitos bake, start chopping the jalapeño, red onion and cilantro. Place in a bowl and squeeze the juice of the lime on top. Leave out the jalapeño seeds for a milder salsa or leave them in for spicier salsa. Cut the corn off the cob and add it to the bowl with a pinch of salt. Mix it up and refrigerate until ready to serve. 
7. Remove taquitos from the oven, assemble on plates and serve with corn salsa and a drizzle of the cashew cream sauce. Add any additional topping you desire.