This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner.
These shredded mushroom tacos are beyond delicious. Mix and match toppings and add flavors to your desired taste. Best part? Homemade tzatziki dressing with our Unsweetened Probiotic Dairy Free Yogurt.
For the Mushrooms
- Around 3 cups of king mushroom oysters (shredded)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2-3 garlic cloves, minced
- 2 tablespoon soy sauce
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon cumin
- 2 tablespoon adobe sauce
- 1⁄2 tablespoon hot sauce
For the Tzatziki Dressing
- 2 Persian cucumbers (1 minced finely and 1 chopped small in cubes)
- Probiotic Dairy Free Yogurt Unsweetened
- 1/2 cup dill
- 1/2 cup mint
- 1 juice of lemon
- 1⁄4 teaspoon salt
- 1 teaspoon white pepper (you can use black pepper too) 2-3 garlic cloves, minced very finely
Finely chopped tomatoes, mint, pickled red onions, lime wedges, tortillas of your choice
Start by making your tzatziki sauce by chopping and mincing your cucumbers, chop your dill and mint and place in a bowl with your probiotic yogurt, lemon juice, salt, pepper and garlic cloves. Mix well and set aside.
To get started on the shredded mushroom tacos, take your oyster mushroom and scrape a fork through the stem until shreds are formed. Heat a pan with olive oil and grill your mushrooms for 5-7 minutes.
Next, add in salt, pepper, minced garlic cloves, soy sauce, paprika, cumin, sesame oil, adobe sauce and hot sauce. Let simmer and sauté for a good 20-25 minutes until crispy and grilled through. Serve with your tzatziki sauce and your choice of tacos.