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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan pulled mushroom tacos

May 4, 2018 by Ania - 28

comfort food, easy, gluten-free, Mexican

vegan pulled mushroom tacos close up

How about a plate of deliciously smoky and juicy pulled mushroom tacos this weekend? Pulled what!? Mushrooms! No, I am not pulling your leg (sorry, could not help myself πŸ˜‰ ), promise. They are a thing and they are blooming delicious! If you’ve been following my blog for a while, you might have guessed that I’m a big fan of young jackfruit, which I have used in many recipes to replicate the texture of meat with great success and I cannot believe I’m about to say this, but… Move over jackfruit, there is a new kid on the block!

I first learned about this trick of shredding King Oyster mushroom stems into a meat-like texture from Derek Sarno’s video and I thought it was genius. I knew that they make convincing vegan scallops, but this was way cooler and I had to give it a go. When I spotted the meaty mushrooms in an Asian store in town I was over the moon – I know, I need to get out more…

I tried a couple of different ways of preparing them, but treating them the same way I prepare the jackfruit turned out to be a clear winner – stew in the spices and condiments first and then bake in a hot oven till the edges get a little charred and crispy.

I tucked my smoky pulled mushroom filling in some small corn tortillas and dressed them with a simple tomato salsa, some cos lettuce, a few strands of sharp quick-pickled onions, a dollop of vegan sour cream and a sprinkle of fresh coriander and I was a very happy bunny indeed.

These meatless ‘meaty’ tacos make for ideal finger food and go hand in hand with some beers in the sun (I’m counting on you this weekend, Bristol!) and some fairly relaxed hosting as you can prepare everything well in advance. I don’t know about you, but since this is a long weekend and the weather is meant to be gorgeous, that’s very much in my weekend plans.

PS: If you make my vegan pulled mushroom tacos, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

vegan pulled mushroom tacos shredded mushrooms

vegan pulled mushroom tacos filling

vegan pulled mushroom tacos portion

vegan pulled mushroom tacos platter

vegan pulled mushroom tacos macros

340 calories
5.00 from 12 votes
Print
  • makes: 12 tacos
  • prep: 20 min
  • cooking: 40 min

Ingredients

PULLED MUSHROOMS (for the best flavour, make a day ahead)

  • 400 g / 14 oz king oyster mushrooms
  • 2 tbsp olive oil
  • 1 small white onion, finely diced
  • 2 cloves garlic, finely diced
  • 1 heaped tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp tomato paste
  • 1-2 tsp adobo paste (or chilli paste)
  • 2-3 tbsp soy sauce or tamari (for GF version)
  • 60 ml / ΒΌ cup stock (or water)
  • 1 tbsp maple syrup
  • a good pinch white or black pepper

SALSA

  • 15 ripe plumΒ tomatoes
  • ΒΌ red onion, finely diced
  • Β½ small jalapeno chilli (adjust to taste), finely diced
  • small handful of coriander, super finely chopped
  • 2 tsp lime juice
  • 1 tsp olive oil
  • Β½ tsp maple syrup
  • salt and pepper, to taste

REMAINING INGREDIENTS

  • 15 small tacos (I used shop-bought 10 cm corn tacos)
  • Romaine lettuce, shredded
  • quick-pickled red onions (details in this recipe)
  • small bunch of coriander
  • vegan sour cream or creme fraiche (I used Oatly)

Method

PULLED MUSHROOMS

  1. Wipe the mushrooms clean and cut off the caps. Slice the caps thinly.
  2. Shred the stems using a fork to make incisions and then pull individual strands apart with your hands (see photos).
  3. Heat up 2 tbsp of oil in a heavy bottom frying pan.
  4. Throw in the diced onion, fry on a gentle heat for about 10 minutes (stirring from time to time) until translucent and lightly browned in places.
  5. Add the diced garlic and fry for another 2-4 minutes, until fragrant.
  6. Add the cumin, smoked paprika and coriander. Fry them off gently, stirring the whole time, for a minute or so.
  7. Mix in the tomato and adobo (or chilli) paste.
  8. Add in all the mushrooms (caps and all). Coat them in what’s already on the pan.
  9. Add soy sauce (I ended up using 3 tbsp, but you are welcome start off with 2) and 60 ml / ΒΌ cup stock.
  10. Allow the mushrooms to cook in the liquid until most of the liquid gets absorbed. Season with maple syrup and some pepper. You are welcome to add some more acidity, but for me, the tomato and adobo paste provided enough. Cook for another 5 minutes and allow the mixture to cool down. If making a day ahead, refrigerate overnight.
  11. Just before you are ready to assemble the tacos, set the oven to 180Β° C / 355Β° F fan function (or 200Β° C / 390Β° F if your oven has a fan setting).
  12. Spread the mushrooms pieces on a baking paper-lined baking tray and bake for about 15 minutes, depending on how browned you would like your end product.

SALSA

  1. Chop your tomatoes very finely, optionally deseeding them as you go along.
  2. Mix in the diced onion, jalapeno chilli and coriander.
  3. Dress with lime juice, olive oil and maple syrup and season with salt and pepper.

ASSEMBLY

  1. Assemble your tacos by putting pulled mushroom, chopped lettuce, tomato salsa, pickled onions (if using) and coriander in the middle of each taco. Dot with vegan sour cream.
If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Anetta Simpson says

    May 5, 2018 at 9:09 am

    Wow, this is brilliant!
    I haven’t seen oyster mushrooms here in Jura, but I’ll keep my eyes peeled. Gorgeous photos, as always.

    Reply
    • Ania says

      May 7, 2018 at 10:56 pm

      Thank you for your kind words, Anetta! Ania

      Reply
  2. Basia says

    May 6, 2018 at 12:19 pm

    Ania, these look delicious! If my Asian store sold king oyster mushrooms… I’ve been on the lookout for these for a while now :/

    I have a question, sort of a recipe request. Would you consider developing a seitan recipe for Polish-style ham (szynka)? I have looked around and found a few recipes but they are not very convincing. I thought I’d leav this here! Hope you’re having a great long weekend so far πŸ™‚

    Reply
    • Ania says

      May 7, 2018 at 11:08 pm

      Thanks, Basia! I hope you manage to get your hands on them at some point as they are DA BOMB! As for your request, but I am not sure if I am the right person to ask as I’ve never been a big ham eater and I have not worked with seitan yet but who knows. I will keep this in mind. Ania

      Reply
  3. Roseanne Geer says

    May 6, 2018 at 10:31 pm

    Thank you the glossary will be very helpful

    Reply
    • Ania says

      May 7, 2018 at 11:00 pm

      You’re welcome, I’m glad to hear that! Ania

      Reply
  4. Jacqui says

    May 7, 2018 at 12:46 pm

    These look amazing! But where I live I have never seen these huge oyster mushrooms… would this work with regular oyster mushrooms? or would they be too small to “pull”?

    Reply
    • Ania says

      May 7, 2018 at 11:04 pm

      Hi Jacqui,

      They should work fine, but they do not need as much cooking as they are much softer (have higher water content) so don’t brother sauteeing them first, simply just marinade them and than bake at 180Β° C / 355Β° F until edges get crispy. Hope that helps! Ania

      Reply
  5. Bruce Deniger says

    May 11, 2018 at 10:33 am

    loved it!!!!

    Reply
    • Ania says

      May 11, 2018 at 11:11 am

      Thanks, Bruce! I’m delighted to hear that! Ania

      Reply
  6. Janie says

    May 12, 2018 at 12:34 am

    Omgoodness, these were just fabulous! I couldn’t find the mushrooms you used so I used portobellos. We just finished up and now I’m making another batch,
    Thanks again.

    Reply
    • Ania says

      May 12, 2018 at 11:53 am

      That’s fantastic to hear, thank you Janie! πŸ™‚ Ania

      Reply
  7. Jelly says

    May 30, 2018 at 8:58 am

    These went up like a house on fire. Thanks for an amazing recipe!

    Reply
    • Ania says

      May 30, 2018 at 12:48 pm

      I’m delighted to hear that! Thank you for taking the time to leave us a comment and rating, much appreciated! Ania

      Reply
  8. Tahirih Gutelius says

    June 10, 2018 at 3:18 am

    I used baby bellas and portabello mushrooms since that was what I had on hand. I have to say this was amazing. Soooooo good. They were devoured.

    Reply
    • Ania says

      June 12, 2018 at 11:54 am

      That’s fabulous! I’m delighted to hear that and thank you for taking the time to leave such a nice comment! Ania

      Reply
  9. Rachel Harad says

    August 24, 2018 at 1:16 am

    I made these for dinner tonight, oh my goodness! They were about the best vegan dinner I have ever made, possibly that I have ever eaten! Thank you for sharing the recipe. I’m so glad that I found it!

    Reply
    • Ania says

      August 24, 2018 at 12:00 pm

      That’s fantastic to hear, Rachel! Thank you for taking the time to leave feedback! Ania

      Reply
  10. AJ Gest says

    September 3, 2018 at 2:53 am

    Ania, I tried this recipe. Without getting into expletives this was fantastic. I upped the adobo paste, as I enjoy spicy foods, and it was all I could do not to finish off the entire dish. Wonderful flavor and texture, my mushrooms were on the long side (6″ maybe a tad longer) next time I might cut those a bit shorter in length to make it more manageable to eat. My wife and I loved it.

    You have a winner here, with lots of opportunity to make this a bardeque dish as well. Thanks for posting in Pinterest!
    AJ and Jann Gest
    Denver Colorado.

    Reply
    • Ania says

      September 3, 2018 at 4:51 pm

      That is fantastic to hear, AJ!! And I really appreciate that you took the time to leave such lovely feedback. Thanks so much! Ania

      Reply
  11. Anneli Fromell says

    September 8, 2018 at 8:21 pm

    This was amazing. It was to follow and cook. And the taste was great. I didnΒ΄t have the same oyster mushrooms as you, mine were much smaller but I guess the texture is much the same for both. I will do this again and again and again. Thank you.

    Reply
    • Ania says

      September 9, 2018 at 1:02 pm

      Thanks so much, Anneli! I’m delighted to hear that you enjoyed this dish so much! Ania

      Reply
  12. Irene says

    September 26, 2018 at 9:07 pm

    This was SO good that I was genuinely a bit upset when I finished it!

    Reply
    • Ania says

      September 26, 2018 at 10:18 pm

      Hahahha, thanks, Irene! I am so pleased to hear that and I always get upset when my meal is running out too πŸ˜‰ x Ania

      Reply
  13. Susan says

    November 15, 2018 at 10:08 am

    I have been on the look out for a good pulled mushroom recipe for ages now. So pleased to stumble uopn yours. I haven’t tried it yet, but do you think the pulled mushrooms would work on their own as a side dish? Thank you.

    Reply
    • Ania says

      November 15, 2018 at 12:47 pm

      Hi Susan,

      Of course, they would make a delicious side! Ania

      Reply
  14. Tara says

    December 11, 2018 at 7:29 pm

    I can’t begin to tell you how happy I am to have found this delicious recipe. It screams umami and I’m completely addicted! Thank you!

    Reply
    • Ania says

      December 11, 2018 at 7:33 pm

      Thank you, Tara! I’m so happy to hear that you are enjoying it so much and thanks for taking the time to review and rate my recipe – it helps my blog grow! πŸ™‚ Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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