Oyster Mushroom Tacos - UMAMI - Inspired by Nature umami

Oyster Mushroom Tacos

vegetarian, vegan

INGREDIENTS (4 servings / 12 small tacos):

Marinated oyster mushrooms:

  • 600-800g oyster mushrooms (pleurotus mushrooms)
  • 1 dried ancho chilli*
  • 2 dried chipotle chillies*
  • 1 tbsp cumin seeds
  • 2 garlic cloves
  • large pinch of salt
  • 1/2 tsp sugar
  • 120 ml sunflower/canola oil

*Available in Mexican grocery shops. The two types of chilli can also be replaced with 2 tbsp smoked paprika, and 1 tsp chilli flakes.

Pico de gallo:

  • 5 vine tomatoes
  • 1 onion
  • 1 bunch coriander
  • 2 limes
  • 1 large pinch of salt
  • 1 jalapeño, seeded

Lime sour cream:

  • 1 pack (125g) sour cream or vegan sour cream substitute
  • 1 lime, zest + juice

Toppings and tortillas:

  • 1 pack fresh corn tortillas **
  • 1-2 packets UMAMI Vitalmix
  • 2 avocados (optional)
  • 1 jalapeño, thinly sliced.
    ** Available in Mexican grocery shops. Alternatively, small flour-based tortilla wraps can be used.

PREPARATION:

  1. Pour hot water over the dried chillies and soak for about 10-15 minutes.

  2. Meanwhile, start with the pico de gallo. Quarter the tomatoes and remove the seeds. Then chop the tomato flesh, onions and jalapeño into small cubes. Chop the coriander and season with salt and the juice of one lime.

  3. For the lime sour cream, mix the sour cream with the zest and juice of one lime. Season to taste with salt.

  4. Peel the avocados and cut into thin slices.

  5. Oyster mushrooms: Preheat oven to 270 degrees (or oven maximum). Puree the soaked chillies with the garlic, cumin, salt, sugar and oil in a blender. If necessary, dilute with a little chilli soaking water until you have a thick, homogenous marinade.
    Tear the oyster mushrooms into strips and rub them with the marinade. Cook the mushrooms in the oven for about 8 minutes. The edges of the mushrooms should be slightly dark, but not burnt. Depending on the oven, the roasting process may take different amounts of time.

  6. Warm the tortillas in a hot frying pan for about 30 seconds on both sides.

  7. Assemble the tacos.
    Place the mushrooms in the middle of the tacos and place two avocado strips on top. Then spread the pico de gallo and lime sour cream and top with the UMAMI Vital Mix, fresh coriander and jalapeños.

BACK