Recipe · Mushroom 101
Pink Oyster Tacos with Chipotle Crema
Vegan swaps insidePink Oysters take a smoky chipotle marinade beautifully and char without disintegrating. Tuck them into warm corn tortillas with crunchy slaw and a cool chipotle-lime crema. Weeknight-fast, party-worthy.
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1
Whisk all crema ingredients in a small bowl. Refrigerate.
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2
In a bowl, toss Pink Oyster strips with olive oil, chopped chipotle, adobo sauce, cumin, smoked paprika, and salt.
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3
Heat a cast-iron or non-stick skillet over high heat. Add the marinated mushrooms in a single uncrowded layer.
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4
Char 4 minutes undisturbed, then toss and char 3 more minutes. The strips should be deeply browned with crispy edges.
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5
Warm the tortillas directly over a gas flame (8 seconds per side) or in a dry skillet.
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6
Build each taco: tortilla, slaw, a generous pile of charred Pink Oyster, a stripe of crema, cilantro, a squeeze of lime.
Steps
Pink Oyster fuels Aid for Women . 10% of every pound goes to the partner non-profit. Cook well, give well.
More from this mushroom
Other ways to cook Pink Oyster
Pink Oyster "Bacon" BLT on Sourdough
The texture trick of the year. Thinly-sliced Pink Oysters crisp-fry into something genuinely bacon-like. Salty, smoky, with crunch. The color holds. Build it on toasted sourdough with aioli.
Pink Oyster "Pancetta" Carbonara
Crisp the Pink Oysters until they shatter like guanciale, then build a true Roman carbonara around them — egg yolks, pecorino, lots of black pepper, finished off-heat. Smoky, salty, vegetarian.