Mushroom Tacos


  • 1lb of blue oyster mushrooms
  • 1 large onion 
  • 1 bunch of cilantro 
  • salt & pepper
  • 1 poblano pepper
  • olive oil
  • 1 tbsp of honey
  • 1 tbsp of chili/taco seasoning

  • cactus/corn tortilla
  • queso fresco cheese

  • papaya salsa
  • roasted heirloom tomato salsa 
  • avocado
  • lime


Dice onion and poblano peppers.

Finely chop cilantro stems, and half of the cilantro leaves (put aside other half for garnishing tacos).

Heat olive oil in skillet, and sauté ingredients over medium low heat.

Add honey, seasoning, salt, and pepper.

Cook about 20-30 minutes until caramelized.
Meanwhile, coarsely chop up mushrooms.

Once onions are caramelized, mix in and sauté mushrooms; adding more olive oil as needed. Cook until nicely golden brown. Cover with lid.

In another large skillet, heat up tortillas, adding a little bit of olive oil for each tortilla.

Sprinkle cheese on tortillas, and heat up until melted.

Top with mushrooms, and garnish with the remaining ingredients. 


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