“Yesterday’s oysters are today’s tacos! “ 😉 The meaty texture and flavor of the oyster mushroom 🍄is perfectly highlighted in these succulent chipotle tacos from the #isadoesit cookbook , our faithful kitchen companion!
Serves: 6 Tacos
For the Filling:
1 tbsp olive oil
1 medium red onion, thinly sliced
¼ tsp salt, plus a pinch
3 cloves garlic, minced
10 oz oyster mushrooms, cut into 1-2 inch pieces
1 medium tomato, chopped
3 tbsp chipotle in adobo sauce, seeded
¼ cup chopped fresh cilantro
1 tsp ground cumin
1 (15 oz) canned pinto beans, rinsed and drained ( 1 ½ cups)
2tbsp fresh lime juice
For the Slaw:
6 oz cabbage, shredded, (about 3 cups)
1 tbsp olive oil
2 tbsp fresh lime juice
1/8 tsp salt
6 (8 inch) soft tortillas of your choice
Prepare the Filling
Preheat a large pan over medium heat and add the oil. Sautee the onion in the oil with a pinch of salt for about 3 min, just until slightly softened. Add the garlic and sautee for 30 more seconds
Add the mushrooms and sprinkle with the remaining ¼ tsp salt. Sautee until lightly browned and releasing moisture ( about 5 min) Add the tomatoes, chipotles, cilantro and cumin, turn up the heat, cooking for th 5 more minutes. The tomatoes should break down a bit, everything should appear juicy.
Lower the heat, add the pinto beans and lime juice, and heat through for about two minutes. Taste for salt and keep warm until ready to serve.
Prepare the Slaw
Simply toss all the ingredients together in a a small bowl, making sure to coat the cabbage.
Lightly toast the tortillas a large pan or microwave briefly (15 seconds or so ) just to warm through. Stuff with fillings and fixings and serve!
Be sure to check out more recipes from the talented Isa Chandra Moskowitz at https://www.isachandra.com/