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Pulled Mushroom Tacos Recipe

Budget friendly

Easy peasy

Entertaining

Main meals
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Overhead view of pulled mushroom tacos on a mint green background.
Close up shot of pulled mushroom tacos.

Tender, smoky, and just the right amount of sweet – these pulled mushroom tacos are a fun, fuss-free way to enjoy a plant-based twist on a classic favourite.

You will need

Serves 2

For the mushrooms:

  • 400-500g king oyster mushrooms
  • Oil, as needed
  • 3-4 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 1 1/2 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/4 cup (60g) barbeque sauce
  • 1 1/2 tablespoon maple syrup (to taste, or use sweetener of choice)
  • 1 tablespoon yellow mustard (optional)
  • 1/2 teaspoon salt, or to taste

To serve:

  • 8 soft or hard tacos
  • 1 avocado, mashed
  • 1 cup shredded red cabbage (about 1/4 of a whole cabbage)
  • Fresh coriander
  • Dairy-free sour cream (we mixed this with chopped coriander)
  • Fresh corn
  • Pickled red onion
  • Fresh limes
  • Extra barbeque sauce

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Directions

30 mins to prep

40 mins to cook

  1. Step 1

    Cut off the caps from the mushrooms and slice thinly. Set aside. Shred the mushrooms by firmly running a fork down their base or using your fingers to tear them apart. Keep some large and small pieces.

  2. Step 2

    Heat a large saucepan over medium heat and add a generous dash of oil. Saute the garlic, paprika, onion powder and cayenne pepper until slightly fragrant. Add all the mushrooms and increase the heat to high. Stir the mixture to coat the mushrooms. Cook until the mushrooms have softened and most of the juices have evaporated.

  3. Step 3

    Add the barbeque sauce, maple syrup and mustard and stir through. Cook until the mixture has thickened. Season with salt to taste.

  4. Step 4

    Optional but recommended: For a chewier and slightly crispy mixture, preheat your oven to 200°C (conventional oven) or 180° C (fan oven). Spread the mushroom mixture on a lined baking tray. Bake for 15-20 minutes or until the mushrooms are your desired crispiness. Let the mixture cool slightly.

  5. Step 5

    Assemble your tacos as desired and fill with the pulled mushrooms. The mushrooms keep well in the fridge for up to 3-4 days.

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