Italian Oyster Mushroom BBQ Tacos
Italian oysters shred beautifully into a pulled-pork texture that drinks up smoky BBQ sauce. Topped with a quick slaw and pickled onions, these are a weeknight crowd-pleaser and one of the best ways to put high-volume oyster yields to work.
Ingredients
Mushroom Filling
- 1 lb Italian oyster mushrooms from KC Mushroom Co.
- 2 tbsp olive oil
- 1/2 yellow onion thinly sliced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 cup BBQ sauce your favorite
Quick Slaw
- 2 cups shredded green cabbage
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 pinch kosher saltTo Serve
- 8 small corn tortillas
- pickled red onions
- fresh cilantro
- 1 lime cut into wedges
Instructions
- Trim away any tough substrate at the base of the oyster cluster, then pull the mushrooms apart with your hands into pulled-pork-style strands. Don’t worry about uniformity — varied widths give the best texture.
- Toss the cabbage with vinegar, oil and a pinch of salt. Set aside to soften while you cook the mushrooms.
- Heat the olive oil in a large skillet over medium-high. Add the sliced onion and cook 2 minutes until starting to soften.
- Add the shredded mushrooms in an even layer and leave them alone for 3 to 4 minutes — resist the urge to stir. You’re looking for golden, slightly crisped edges. Then toss and cook another 4 to 5 minutes until the mushrooms have given up their water and started to brown all over.
- Sprinkle in the paprika, cumin, garlic powder and salt. Stir 30 seconds to bloom the spices, then pour in the BBQ sauce. Reduce the heat to low and simmer 2 to 3 minutes until everything is glossy and clinging to the mushrooms.
- Warm the tortillas over an open flame or in a dry skillet. Fill each with the BBQ mushrooms, top with slaw, pickled onions and cilantro. Serve with lime wedges.
Notes
From the farm: Italian oysters are one of our top yield performers and one of the fastest-cycling varieties we grow. Look for caps that are firm with crisp edges — if they’re starting to curl or look translucent, use them in soup instead.
Variation: Swap the BBQ sauce for buffalo sauce and serve with blue cheese slaw for a buffalo “chicken” version. Or use chipotles in adobo blended with tomato for a smokier sauce.
Make ahead: The mushroom filling holds in the fridge for 4 days and reheats beautifully. Excellent in burrito bowls, on nachos, or stuffed into baked potatoes.