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Pulled Mushroom Tacos
INGREDIENTS
6 corn tortillas or flatbread of choice
Pulled Mushrooms:
1 lbs of oyster OR lion’s mane mushrooms, pulled into thin strips (oyster) or very small pieces (lion’s mane)
4 tbsp coconut aminos
¾ tsp onion granules
¾ tsp garlic granules
¾ tsp smoked paprika
¾ tsp ground cumin
1 ½ tsp oregano
¼ tsp cayenne, or to taste
Cilantro Lime Sauce:
One large bunch of fresh cilantro
1 clove garlic
1/4 cup lime juice
1 pitted medjool date
1/2 cup hemp seeds
1/2 cup water (adjust to desired consistency)
OPTIONAL:
1/2 tsp salt or to your taste
Toppings:
1-2 avocados, mashed
Pico Del Gallo OR Chopped tomatoes and onions https://youtube.com/shorts/7C47aK2ZyCM
HV Sour Cream https://youtube.com/shorts/7y6aBYOgEY4
Fresh cilantro
INSTRUCTIONS:
Prepare cilantro-lime sauce by combining all the ingredients in a blender and blending until smooth.
Preheat oven too 400F on convection. If you don’t have convection, preheat to 425F.
Combine the seasonings and coconut aminos. Add spice mixture to the pulled mushrooms and mix thoroughly.
Spread the mushrooms evenly onto a parchment-lined baking sheet.
Bake for 15-20 minutes or until some of the mushrooms have browning. If you’re not using a convection oven, bake an additional 5 minutes and mix halfway through baking time.
Assemble your tacos by adding mashed avocado, pulled mushrooms, pico del gallo, and cilantro-lime sauce. Enjoy!
