(Vegan‑Friendly) Oyster Mushroom Tacos with ZenVroth

(Vegan‑Friendly) Oyster Mushroom Tacos with ZenVroth

This recipe comes from Chef Rachel Klein, the owner and head chef behind Miss Rachel's Pantry — one of Philadelphia's most beloved vegan restaurants. Since 2007, Rachel has been proving that plant-based food can be indulgent, creative, and deeply satisfying. Visit Miss Rachel's Pantry

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If you've never cooked with oyster mushrooms before, this is your sign to start. They soak up every bit of that smoky, savory sauce and taste absolutely incredible piled onto a crispy little tortilla.

Author

Chef Rachel of Miss Rachel’s Pantry

Cook Time

20 minutes

Servings

12 mini tacos or 4–5 full-size tacos

Category

appetizer

Ingredients

• ZenVroth Umami Seasoning (Plant-Based) — 2 tbsp
• Corn tortillas — 12
• Tomatoes — heaping ½ cup, diced
• Red onion — 1¼ cups diced + 1 tbsp minced
• Oyster mushrooms — 5 cups, chopped
• Poblano pepper — ⅓ cup, sliced or diced
• Garlic — 4 cloves, sliced or minced
• Tomato purée — 2½ tbsp
• Mild oil (canola or sunflower) — 2½ tbsp + extra for frying
• Cumin — ½ tsp
• Chili flakes — ¼ tsp
• Agave — 3 tsp
• Smoked paprika — 1½ tsp
• Fine sea salt — 1¼ tsp
• White vinegar — 1 tsp
• Lime — juice of ½
• Cilantro — 1 tbsp, chopped

Directions

1. Make the Pico de GalloCombine diced tomatoes, minced red onion, white vinegar, lime juice, ½ tsp oil, 1 tsp agave, 2 pinches of salt, and cilantro in a bowl. Mix well and set aside — it gets better as it sits. Refrigerate if making ahead (up to 3 days).
2. Cook the Mushroom FillingHeat 2½ tbsp oil in a pan over medium heat. Add diced red onion and cook for 2 minutes, stirring frequently. Add oyster mushrooms, poblano, and salt, tossing well to coat. Cook for 5–6 minutes until the mushrooms soften and release their water. Add garlic, tomato purée, smoked paprika, ZenVroth, cumin, and chili flakes, stirring to combine. Continue cooking on medium-high until the mushrooms darken and the mixture looks homogenous. Stir in agave and cook for one final minute to glaze. Remove from heat.
3. Fry the TortillasUse a 1½"–2" round cutter to cut small rounds from the tortillas. Coat a pan with oil and heat over medium. Using tongs, lower a few rounds at a time into the pan and fry for about 1 minute per side until golden brown. Transfer to a baking sheet or paper towels to drain.
4. AssembleArrange the crispy tortillas on a plate. Spoon the mushroom filling onto each, then top with pico de gallo. Finish with plant-based shredded cheese or crema if desired.