Ingredients

The following ingredients have 4 Servings
  • 4 to 6 king oyster mushrooms (2 mushrooms per person, or sub 3 cups regular oyster mushrooms)
  • 2 Tbsp olive oil (divided, 30 mL)
  • 1 tsp vegan Worchestire sauce (5 mL)
  • ½ tsp each garlic powder, oregano, cumin, salt
  • ¼ tsp black pepper
  • ¼ cup orange juice (60 mL)
  • ½ cup fresh cilantro
  • ¼ cup plain Greek yogurt (60 g)
  • 2 Tbsp red wine vinegar (30 mL)
  • 2 Tbsp olive oil (30 mL)
  • 1 tsp honey (5 g)
  • 1 tsp mustard (5 g)
  • 1 clove garlic
  • ¼ tsp each smoked paprika, cumin, black pepper
  • Flour or corn tortillas
  • ¼ cup pickled red onions
  • Cilantro, jalapeno, lime

Instruction

  • Shred Mushrooms: Preheat oven to 400°F (204°C). Clean mushrooms with a damp paper towel. Using two forks, shred the stems and caps roughly into pieces. Set on a parchment-lined baking sheet.
  • Bake: Add 1 Tbsp of oil, Worchestire, and spices to the mushrooms. Toss around to evenly coat the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges.
  • Sauce: Meanwhile, add all Cilantro Sauce ingredients to a blender and blitz until smooth.
  • Saute: Transfer cooked mushrooms to a saute pan and set over medium/high heat. Add remaining 1 Tbsp of oil and orange juice. Cook, stirring often, until mushrooms become slightly caramelized, about 5 minutes.
  • Assemble: Spoon mushrooms into tortillas, topping with pickled red onions, fresh cilantro, sliced jalapeno, and a squeeze of lime.