Vegetarian Tacos with Oyster Mushrooms and Serrano Chili Peppers

These Vegetarian Tacos need your attention!

A warmed, homemade tortilla shell. Lemony slaw, piled high. Roasted Oyster Mushrooms and Serrano Chili Peppers go on top. A crumble of feta cheese to finalize, if you will.

Yes, yes, I know, you’re probably standing and clapping right now. (or not, but since I have no idea what your reaction is, I’ll just choose to believe someone out there actually is standing and clapping. Thanks, mom!)

I like to make my own tortillas. Here you can find two of my versions of homemade tortilla.

The first I would like to show you is my Sourdough Tortilla, made with sourdough starter. It makes for a very soft and delicate tortilla, super delicate. My favorite.

The next version used to be my go-to, before the sourdough tortillas came into my life. They are regular Flour Tortillas. Better than any store-bought ones you’ve ever encountered in your life. I like to use a mix of whole wheat flour and all-purpose flour for my tortillas, because of the beautiful color this mix provides.

Also, check out my Spinach Tortillas recipe!

The one in the picture, and that I have made for this particular taco, is the sourdough version, since I can’t ever get enough of it.

For the main star of these vegetarian tacos, I chose to combine oyster mushrooms and Serrano chilies. I bathed them in olive oil. Whole chilies, and whole clusters of mushrooms. Roasted them until the chilies were just starting to burst.

If you can’t find oyster mushrooms, or would like to use another kind, go for it! The world is your oyster.

Get it? Oyster mushrooms, the world is your oyster… I’ll see myself out. But not until I’m done giving you the recipe.

That is also valid for the chilies. Can’t find Serrano? That’s just fine. Use a different kind of chili.

The slaw I made is very very simple! I used shredded Brussels sprouts, finely chopped purple cabbage, and spiralized carrots for my veggies. Or you could buy those pre-shredded slaw bags from the store.

The dressing is very simple, and yet so amazingly delicious! Tangy, lemony and fresh! The perfect pairing for the roasted mushrooms and chilies.

I chose to top my tacos with some crumbled feta cheese. If you want to make this a vegan taco, forget about the feta cheese, keep everything else.

Together with my sourdough tortilla recipe, you’ll find another kind of vegetarian tacos. I’m talking about my Avocado Tacos. Check that one out if you’re into delicious vegetarian recipes.

Also, still on the realm of vegetarian recipes, this Chickpea Salad Avocado Boats are the beezneezzzz.

Vegetarian Tacos with Roasted Oyster Mushrooms and Serrano Chili Peppers

I am always looking for good ideas for Vegetarian Tacos. This is one of my versions! Roasted Oyster mushrooms with Serrano Chili peppers, feta cheese and Cole slaw. It can easily be made vegan.

5 from 9 votes

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Tacos

Cuisine Vegetarian

Servings 4 tacos

Calories 290 kcal

Ingredients

  

Slaw

• 6 cups shredded vegetables Cabbage, Brussels Sprouts and Carrots
• 1/4 cup olive oil
• 1 tablespoon dijon mustard
• 1/4 teaspoon celery salt
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons lemon juice

Roasted Oyster Mushrooms and Serrano Chili Peppers

• 12 Serrano chili peppers or more, in case you want to eat lots of chillies
• 12 oz Oyster Mushrooms
• A few tablespoons olive oil
• 1 teaspoon kosher salt or more to taste

To assemble

• 4 tortillas

Instructions

 

Slaw

• Whisk olive oil, dijon mustard, celery salt, kosher salt, and pepper. Pour over vegetables. Mix until combined.
• Cover and refrigerate until ready to use.

Roasted Oyster Mushrooms and Serrano Chili Peppers

• Pre-heat oven to 350F.
• Mix whole mushroom clusters, whole Serrano peppers, olive oil and salt together in a bowl.
• Pour onto a baking sheet and roast for 20-30 min.
• The skin of the chilies will have started to burst, the mushrooms will have softened.
• Remove from the oven.

To assemble:

• Warm up tortillas. (My tortilla recipes: Sourdough Tortillas,  Flour Tortillas, Spinach Tortillas)
• Pour a generous layer of slaw on the taco. Place a few mushroom clusters, some Serrano peppers on top. Garnish with feta cheese, if you would like, and omit for vegan. The flavors go really well together.

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