Crispy Native Oyster Mushroom Tacos

We were wandering through a native reserve a few days ago taking photos of all the incredible mushroom varieties I could find. We’d had a wet and cold snap and the wood ears, basket fungi, and turkey tails were fruiting heavily! Along a trickling stream we came across some fallen beech logs absolutely teeming with what looked like brown grey oyster mushrooms. We excitedly took a couple of specimens to take home and identify.

There were many varieties online and in our foraging books with people confirming they are native oyster mushrooms. We also took spore prints (they have white spores). Though we were still quite anxious as (most foragers will experience this) none of the photos or descriptions EXACTLY matched someone else’s.

Anxiety aside we went back and harvested a bag of these velvety mushrooms and brought them home to dry (nibbling a little taster on the walk). I’m so glad we did because they’re absolutely delicious, meaty, and add an exciting addition to our meals. These fried oyster mushroom tacos are colourful, tasty, and healthy winter vegetables. Enjoy my fellow foragers!

Crispy Native Oyster Mushroom Tacos

Ingredients: Serves 4

Crispy Oyster Mushrooms:

4 cups native oyster mushrooms

1 1/2 cups flour

3/4 teaspoon black pepper

1 teaspoon salt

1 1/2 teaspoons paprika

1 1/2 teaspoons garlic powder

3/4 teaspoons dried oregano

1 cup homemade plant milk

1 tablespoon apple cider vinegar

1 tablespoon hot sauce

Olive oil

Lime Dressing:

1 cup cashew nuts, soaked overnight

1/2 cup water

1 jalapeno, sliced

1 garlic clove, chopped

1/4 teaspoon salt

1/4 teaspoon black pepper

2 limes, juiced

Toppings:

12 corn tortillas

1/4 red onion, diced

1/4 red cabbage, finely sliced

2 cups alfalfa sprouts

1/2 cup fresh coriander, chopped

2 lime wedges, sliced

Directions:

1. Blend together all of the ingredients for the lime dressing and set aside.
2. In a medium bowl mix together the plant milk, apple cider vinegar, and hot sauce and allow to curdle. In a large bowl whisk together the flour, black pepper, salt, paprika, garlic powder, and oregano.
3. Dip each oyster mushroom in the milk and then into the flour mixture and set on a plate. Heat large pan over a high heat and add a good amount of olive oil. Once it is hot start frying your mushrooms on either side until golden and crispy.
4. Lightly toast your corn tortillas on either side in a skillet over a medium heat until softened.
5. To plate, smear a dollop of lime dressing on each tortilla, add the red cabbage, alfalfa sprouts, red onion, and crispy oyster mushrooms. Sprinkle with fresh coriander and with lime wedges on the side. This colourful meal will remind you of fresh summer dinners while using all foraged and grown winter fungi, vegetables, citrus, and herbs!

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