Pulled oyster mushrooms are a fantastic plant-based alternative to traditional pulled pork. Try this recipe for tacos with a great sauerkraut slaw.
Ingredients
Pulled Oyster Mushrooms:
- Oyster mushrooms – 500 g
- Onion – 1
- Garlic cloves – 3
- Ground chili – 0.25 teaspoon
- Dijon mustard – 1 tablespoon
- Apple cider vinegar – 3 tablespoons
- Olive oil – 20 ml
- Tomato paste – 125 g
- Soy sauce – 1 tablespoon
- Black pepper – a pinch
- Maple syrup – 1 tablespoon
- Smoked paprika – 2 tablespoons
- Water – 30 ml
Sauerkraut Slaw:
- Red apple – 1
- Sauerkraut – 200 g
- Carrot – 1
- Parsley – 20 g
- Olive oil – 3 tablespoons
- Salt – a pinch
Additional:
- Tortillas – 4
- Lamb’s lettuce (mâche) – 50 g
- Chives – 3 tablespoons
- Plant-based yogurt – 100 g
Preparation
Step 1: Cut and Shape Tacos Cut circles of about 15 cm in diameter from the tortillas. Toast the circles on a pan and, while still warm, place each into a glass to shape them into small taco boats.
Step 2: Prepare the Slaw Finely chop the sauerkraut and transfer it to a bowl. Add the coarsely grated carrot, diced apple, and finely chopped parsley. Drizzle with olive oil, season with salt and pepper, and mix well.
Step 3: Shred the Oyster Mushrooms Using a fork, shred the oyster mushrooms into smaller pieces along the gills.
Step 4: Cook the Pulled Oyster Mushrooms in Sauce Dice the onion and sauté it in a saucepan with heated olive oil until translucent. Add the shredded mushrooms and minced garlic, cooking for another 2-3 minutes.
Add all remaining ingredients for the pulled oyster mushrooms. Mix thoroughly and cook over low heat for about 15-20 minutes until the sauce reduces and thickens.
Step 5: Assemble the Tacos Place some lamb’s lettuce in each taco, add a portion of pulled oyster mushrooms in sauce, and top with a serving of sauerkraut slaw. Garnish with a dollop of plant-based yogurt and sprinkle with chopped chives.
Enjoy your vegan tacos with pulled oyster mushrooms and sauerkraut slaw!
