Our new edition of recipe cards are coming out. You can get a recipe card when you pick up fresh mushrooms in person. They also come with every grow kit.
The Blue Oyster mushrooms recipe is quite different from the last recipe card, which was a rigatoni that will be available to see on the website in the near future. When you pull apart the mushrooms, it makes a nice shredded meat-like texture.
Taco seasoning, premixed or salt, cumin, oregano and garlic
Juice from 1/4 orange
1 Tbsp Worcestershire sauce or soy sauce, vinegar and molasses
8 small taco tortillas, corn or flour
1/4 tsp bouillon
Pickled jalapenos
Refried beans
Queso fresco or shredded cheese
1 avocado
1 tsp onion powder
1 tsp salt
1 tsp lime juice
1 12-ounce can of pinto beans
1 tsp salt
1/2 Tbsp onion powder
Directions
Preheat oven to 400 Fahrenheit (204 Celsius).
Shred Blue Oyster mushrooms by pulling apart the cluster with your hands and tearing with two forks until it looks like shredded meat.
Combine mushrooms with 1 Tbsp of olive oil and taco seasoning.
Line baking sheet with parchment paper.
Spread mushroom mixture evenly over parchment paper. Bake for 20 minutes. Do not flip.
Once the mushroom shreds are tender with crispy edges, place in a cast iron pan with orange juice, Worcestershire sauce and bouillon. Brown until liquids evaporate.
Meanwhile, warm tortillas in a pan. Or, warm a stack in the microwave covered in a damp paper towel.
For quick guacamole, mash avocado and combine all ingredients.
For refried beans, remove mushrooms from the pan. Drain and rinse beans. Place beans in the pan. Mash with a fork or potato masher. For a smooth texture, use a stick blender. Add salt and onion powder.
Assemble tacos. Crumble queso fresco or shredded cheese on top. Enjoy!
