Pulled oyster mushroom tacos

• 450 grams of king oyster mushrooms
• 3 tbsp olive oil
• (Optional: 200 grams of tofu for extra protein)
• 2 white onions
• 2 tbsp soy sauce
• 2 tbsp tomato puree
• 4 tspThe Spice Club Mexican·PURCHASE🛍️

Server with:

• 2 avocados
• Raw food
• 6-8 small (corn) tortillas
• Fresh parsley/cilantro (optional)

1. Prepare the "Meaty" Oyster Mushrooms:

• Preheat the oven to 200°C.
• Clean the oyster mushrooms and remove any dirt. Tear the oyster mushrooms into thin strips using a fork.
• Toss the oyster mushrooms in a bowl with olive oil, making sure all pieces are evenly coated.
• Spread the oyster mushrooms evenly on a baking tray lined with baking paper and bake in the preheated oven for 25-30 minutes or until golden brown and crispy.
• Meanwhile, heat a little olive oil in a pan over medium heat. Add the chopped onions and fry until soft and translucent.
• Add the fried oyster mushrooms to the pan with onions. Add the soy sauce, tomato puree and Mexican spice mix. Stir everything well and let it simmer over low heat for 2-3 minutes so that the flavors can blend well.

2. Prepare the Tacos:

• Cut the avocados in half and remove the pit. Scoop the flesh from the peel and mash it finely in a bowl.
• Heat the tortillas according to the instructions on the package or fry them briefly in a dry frying pan until warm and slightly crispy.
• Spread a layer of mashed avocado on each tortilla.
• Spoon a generous portion of the "meaty" oyster mushrooms on top of the avocado.
• If necessary, add some raw vegetables, such as sliced ​​tomato, lettuce and cucumber.
• Garnish the tacos with fresh parsley or cilantro.