Oyster Mushroom Tacos
(courtesy of Walker Sauls, owner, Biggest Little Mushrooms in Reno. Serves 4)
1 pound oyster mushrooms, torn into small pieces
Pat of butter (optional, if you want to make vegan)
1 green onion, finely chopped
2 cloves garlic, finely chopped
1 package small corn or flour tortillas
1 tomato, finely chopped
1 white onion, finely chopped
1 bunch cilantro, finely chopped
2 limes, cut into wedges
1 avocado, finely chopped
Mexican blend or goat cheese (optional)
1 can black beans
Prepare tomato, white onion, cilantro, limes, avocado, cheese, and salsa, then set aside to use as toppings.
Prepare green onion and garlic, then tear oyster mushrooms into pieces. Heat up butter and drizzle olive oil in a pan on medium-low heat and add mushrooms. Sauté about 10 minutes or until they have released their moisture and are beginning to crisp, then add green onions and sauté another minute or two. Add garlic and salt and sauté another minute, then reduce heat. While mushrooms are cooking, heat tortillas either in oven or on stovetop, and black beans for topping in small pot on medium heat.
Once everything is properly heated, put oyster mushrooms and chopped toppings onto each tortilla; add squeeze of lime, sprinkle of cheese, and spoonful of salsa to each taco, and enjoy! Serve warmed black beans on the side or in tacos.