Crispy Adobo Mushroom Tacos

Key Ingredients in This Recipe

• Oyster mushrooms –  Mushrooms are a versatile ingredient that add depth of flavor as they take the lead in this dish. Oyster mushrooms have a firm and meaty texture and mild and savory, delicate flavor. When cooked these mushrooms retain their texture and have a pleasant chewiness. When buying oyster mushrooms, look for fresh and firm ones. They shouldn’t have a slimy texture. 
• Chipotles in adobo – Smoked and dried jalapeño peppers are rehydrated in a tomato, vinegar and garlic puree called adobo.This gives the rice a bit of heat. A little bit goes a long way so I only use one chipotle pepper. Since they come canned in larger quantities I recommend storing the leftovers refrigerated in a resealable container for other uses. 
• Orange – Zest the orange prior to slicing it in half to squeeze the orange juice. 
• Honey – A touch of honey helps to add sweetness to balance the heat of the chipotle in adobo. 
• Garlic – I simply smash the garlic cloves since they will be blended into the marinade. 
• Spices – A combination of cumin and oregano adds a depth of flavor to the marinade. 
• Corn tortillas – I like to warm corn tortillas over the flame of a gas stove with tongs. They can also be wrapped in damp paper towels and warmed in the microwave. 
• Tomatillo-avocado salsa – This bright and tangy guacamole-like salsa adds fresh flavor and texture to these tacos. 
• Pickled onions – The acidity of the pickled onions contrasts well with the mushrooms and creamy salsa. 

Tips and Tricks for This Recipe 

Swaps and substitutions  

• Other similar texture mushrooms like portobello or even cremini (baby bella) can be used in place of the oyster mushrooms. 
• I like to serve these tacos with a spoonful of tomatillo-avocado salsa and pickled onions, however they can easily be swapped for other toppings like pico de gallo. 
• Try using the marinated crispy mushroom filling in mulitas or quesadillas. 

Tips for Cooking Mushrooms 

• Cook at a high heat. Since mushrooms hold excess water, if the heat of the pan is not high enough, the mushrooms may boil in the water that seeps out. You want the water to evaporate so the mushrooms turn golden brown.
• Don’t overcrowd the pan. When cooking mushrooms, either cook them in batches or add them to the pan a little at a time. As the mushrooms cook and shrink, you can add more to the pan. If the pan is overcrowded the mushrooms will steam rather than sauté properly.
• Cleaning mushrooms. When cleaning your mushrooms, don’t run them under water like you would other vegetables. They act as a sponge and will absorb more water. Instead use a damp paper towel to clean any dirt or debris from the mushrooms.