Oyster Mushroom Tacos

I recently had the pleasure of growing oyster mushrooms in my urban condo in DC thanks to Back to the Roots. You can read my review of this process here. They came with a recipe for tacos that Zach and I modified and made together.

I think the hardest part of this entire night was harvesting the mushrooms. I mean, I watched them grow for 10 days, and now I had to chop them off their soil. It was not easy. Zach didn't help the situation either as he kept making noises of distress each time I went to chop them as if they were screaming for help. Argh. I finally mustered up the courage and did it. I just don't want to talk about it anymore.

Oyster Mushroom Tacos
Serves 4

Ingredients

• 1 medium onion, chopped
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 2 T olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/4 tsp garlic powder
• 1 15-ounce can black beans, rinsed
• 5 ounces of homegrown oyster mushrooms, shredded
• 8 6-inch flour tortillas, warmed
• Salsa
• Guacamole
• Fresh cilantro

  


Instructions
These are pretty easy to make.  First, you saute the onion in olive oil. Zach decided to carmelize onions using Earth Balance and while they were good, I preferred them with olive oil in this dish, which is how we made the second batch.

 Next, mix in the yellow bell pepper, mushrooms, and garlic cloves and continue to saute.

Next, add the spices and season with salt and pepper. As you can see there was a bit too much spice. I modified the recipe above to lessen the amount of chili powder so just use the amount in the ingredients.

And that's it! To assemble, place the black beans in a fresh, warmed tortilla and fill with the mushroom mixture, salsa, guacamole, and fresh cilantro.

These mushrooms were incredibly tasty! And considering that you can't buy oyster mushrooms in many places in DC, they were a real treat. I can't wait to grow my next crop!