Oyster Mushroom Tacos with sweet mango salsa
Ingredients- Serves 4.
- 2 tablespoon canola oil
- 1 onion, chopped
- 1 red, green, or yellow bell pepper, chopped
- 5 ounces oyster mushrooms, shredded with your hands or thinly sliced
- Sea salt
- Freshly ground black pepper
- 3 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 (15-ounce) cans black beans, rinsed and drained
- 8 (6-inch) flour or corn tortillas, warmed
Sweet mango salsa
- 1 mango, diced
- ¼ cup chopped fresh cilantro
- ½ red onion, diced
- 1 tablespoon agave
-To make the Mushroom Filling: In medium skillet, heat oil over medium-high heat. Sauté onions, bell peppers, and mushrooms until soft and lightly browned. Season with salt and pepper. Add garlic, chili powder, cumin, and oregano and let cook a few more minutes until fragrant. If spices stick to the skillet, add water as needed. Add black beans and let cook until heated through. Adjust seasoning to taste.
-To make the Sweet Mango Salsa: Toss all the ingredients together in a small bowl.
-To assemble the tacos: Fill tortillas with the Mushroom Filling and top with a spoonful of Sweet Mango Salsa.
Creamy coconut- mushroom sauce
- 1 Tbs olive oil
- 16-oz pkg. baby portobello mushrooms, sliced
- ½ C green onion, sliced
- 2 Tbs vegan margarine
- 2 garlic cloves, minced
- 4 Tbs flour
- ¼ C white wine
- ¾ C vegetable broth
- 2 Tbs nutritional yeast
- 1 tsp dried thyme
- 1 tsp dried tarragon
- 2 tsp dried chives
- ½ tsp salt
- ¼ tsp black pepper
- 13-oz can lite coconut milk
- 2.25-oz can sliced black olives
- Heat the olive oil in a large skillet and add the mushrooms. Cook for about 4 minutes over medium-low heat, or until they begin to soften and brown. Stir in the green onion and cook another 2 minutes. Turn off the heat and let sit.
- In a medium saucepan, heat the vegan margarine over medium heat. Add the garlic and cook 3-4 minutes. Whisk in 2 tablespoons of flour and combine well; whisk in the remaining flour. You’ll have a thick, paste-like consistency. Turn the heat down a little if it’s starting to stick. Next, whisk in the white wine.
- Whisk in the vegetable broth a quarter cup at a time. Let it thicken each time before adding more.
- Stir in the nutritional yeast, thyme, tarragon, chives, salt, and pepper. Whisk in about a ⅓ cup of the coconut milk, let it thicken, the add more coconut milk. Repeat until you’ve added all of the coconut milk.
- Add the sauce to the skillet with the mushrooms and green onions. Add the black olives. Stir over medium heat for 5 minutes.
Vegan mushroom gravy
Servings: 8 – Size: 2 Tablespoons
- ½ ounce dried porcini mushrooms
- 1 ½ cups boiling water
- 2 Tablespoons olive oil
- 6 ounces crimini mushrooms
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
- ¼ cup whole-grain flour
- 1-2 cups vegetable stock
- ½ teaspoon Kosher salt
- 1/8 teaspoon ground black pepper
Place the dried mushrooms in a small bowl and cover with the boiling water. Let steep 10 minutes. Drain the mushrooms, reserving the liquid.
Heat the oil over medium heat in a large deep skillet. Chop the reconstituted porcini mushrooms and crimini mushrooms and add them to the oil along with the sage and thyme. Cook, stirring frequently, 5-6 minutes or until mushrooms become soft.
Sprinkle the flour over the mushrooms and reduce heat to medium-low. Cook, stirring frequently with a wooden spoon, 2-3 minutes.
Add enough vegetable stock to the reserved porcini liquid to make 2 ¼ cups. Add this to the mushrooms. Constantly scraping the bottom with the wooden spoon while stirring, cook until the gravy thickens, about 8 minutes. If too thick, add more vegetable stock, a Tablespoonful at a time.
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