Oyster Mushroom Tacos with sweet mango salsa

Ingredients- Serves 4.

Mushroom filling

  • 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


  1. 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.
  2. 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.
  3. Whisk in the vegetable broth a quarter cup at a time. Let it thicken each time before adding more.
  4. 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.
  5. Add the sauce to the skillet with the mushrooms and green onions. Add the black olives. Stir over medium heat for 5 minutes.

Image result for mushroom recipe vegan sauce

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.


I appreciate your support.