These pulled mushroom tacos made with sticky bbq oyster mushrooms, lettuce, tomato, and quick-pickled onion.
This saucy and flavorful pulled mushroom bbq is sure to be a crowd-pleaser. Oyster mushroom is an affordable, delicious, flavor-absorbing, and has a meat-like texture.
Simply take a mountain of oyster mushrooms, shred them nicely, then toast them until deeply golden and crispy. Toast the mushrooms with smoky, sweet-tangy barbecue sauce. Place the mushrooms onto a parchment-lined baking tray and roast them for 10-15 minutes until browned and caramelized.
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Related article: Crispy Oyster Mushroom with Salted Egg Yolk Sauce
Pulled Mushroom Tacos
- oyster mushrooms
- garlic powder
- black pepper and salt
- coriander powder
- vegetable oil
- bbq sauce
- flour tortillas
- pickled onion
- Shred the mushrooms with fork or hands. Put shredded mushrooms in a large bowl, season with garlic powder, coriander powder, salt, and pepper. Toss to coat evenly.
- Heat the cast-iron pan on medium-high heat until cook. Add about 1-2 tablespoons oil, add mushrooms, cook until mushrooms brown on all sides, stirring occasionally.
- Once the mushrooms brown and crispy, add bbq sauce to the pan, stir to coat evenly. Turn down the heat, cook the mushrooms for about 5-10 minutes until mushrooms caramelized, and cook well.
- Assemble the tacos and serve immediately.