Pulled Mushroom Taco
No meat? No problem!
Try out this plant based recipe! The texture between pulled mushrooms and meat is so similar, you can’t tell the difference in one bite.
Watch the video and find the full recipe below!
THE RECIPE
SERVES 4
Ingredients
4 small soft-shell tacos
2 tbsp sour cream
1 tbsp Kewpie mayonnaise
2 tbsp grated cheese (e.g. red & white cheddar)
½ can of black beans, drained
Mushroom filling
400g king oyster mushrooms
Sauce
3 tbsp light soy sauce
1.5 tbsp lime juice
3 tbsp water
1.5 tbsp honey
1.5 tsp hot paprika
1.5 tsp garlic powder
3 tsp cumin powder
Black pepper
Salsa
200g tomatoes, diced
1 shallot, minced
Coriander, minced
½ tbsp red wine vinegar
½ tbsp extra-virgin olive oil
Pinch of salt, pepper to taste
Directions
Shred mushrooms with a fork till they resemble shredded chicken. Slice up the remaining mushroom caps and add to the mix. Set aside.
In a bowl, combine all the ingredients for the marinade. Taste and adjust the seasoning to your liking.
Add the marinade over the mushrooms and mix well to combine. Let it sit for about 5 mins.
In the meantime, prepare your salsa by combining all the ingredients in a small bowl and set it aside.
In a large pan on medium-high heat, add the mushrooms and about ⅔ the liquid, reserving the rest.
Cook the mushrooms and allow them to char and crisp up slightly. Once the liquid starts to simmer away, turn the heat down to low. Move the mushrooms about from time to time so they don’t burn. If the pan starts to get too dry, deglaze by adding some of the marinade.
Cook till the mushrooms are dry and there is no liquid left. Once done, set it aside.
Brush one side of the tortilla with Kewpie mayo, and place it in the same pan, mayo-side down. Heat it over low-medium heat, just enough to heat up the taco and ‘cook’ the kewpie mayo. Once it’s ready, place it on a plate, heated side down.
To assemble, spread some sour cream across the taco, and add the mushrooms, beans, tomato salsa and cheese.
Notes
To make this completely vegan, you can substitute sour cream and cheese with vegan sour cream and cheese.
Nutrition
Per serving
Calories: 334kcal
Carbohydrates: 36g
Protein: 11g
Fat: 15g
Sugar: 8g
Sodium: 691.92mg
Fibre: 6.2g