Variation
Make it vegan by ensuring your sweetener for the radish is agave or maple syrup.
Dinner · Vegetarian · Tacos · Mexican-Inspired
Pulled Mushroom Tacos With Pickled Radish
These savory pulled mushroom tacos feature meaty king oyster mushrooms shredded and seared in a smoky chipotle rub, topped with zingy quick-pickled radishes.
Prep
15 min
Cook
20 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Quick Pickle
- 1
Prepare Radish
Stir cider vinegar, honey, and salt in a small bowl until dissolved. Add sliced radishes and set aside to brine for at least 15 minutes.
Tip: Slice the radishes paper-thin for maximum crunch and vinegar absorption.
Mushroom Prep
- 1
Shred Mushrooms
Using two forks, shred the stems of the king oyster mushrooms into long, thin strips until they resemble pulled meat.
Tip: Save the caps and slice them thinly to mix in with the shredded stems.
How to Make Pulled Mushroom Tacos With Pickled Radish
Total time: 35 min · Yields 4 servings
- 1
Sauté the Aromatics
Heat olive oil in a large cast-iron skillet over medium-high heat. Add minced garlic and cook for about 30 seconds until fragrant but not browned.
- 2
Sear the Mushrooms
Add the shredded mushrooms to the skillet in a single layer. Let them cook undisturbed for 4 to 5 minutes to develop a golden-brown, crispy exterior.
- 3
Season the Filling
Stir in the smoked paprika, cumin, chipotle in adobo, and salt. Cook for another 3 to 4 minutes, stirring occasionally, until the mushrooms are tender and deeply colored.
- 4
Warm the Tortillas
Toast the corn tortillas over an open flame for 20 seconds per side or in a dry pan until pliable and slightly charred.
- 5
Assemble the Tacos
Place a generous spoonful of the spicy mushroom filling onto each tortilla. Top with avocado slices, a handful of pickled radishes, and fresh cilantro.
Chef's Tips
- Don't crowd the pan. Cooking the mushrooms in batches ensures they sear rather than steam.
- Use king oyster mushrooms specifically for the best 'meaty' texture; button mushrooms won't shred as well.
What to Serve with Pulled Mushroom Tacos With Pickled Radish
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve directly from the skillet for a family-style taco bar.
- Offer extra chipotle sauce on the side for those who want more heat.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Add a dollop of Greek yogurt or vegan crema for extra richness.
Storage & Reheating
Store the mushroom filling in an airtight container for up to 3 days. Keep pickled radishes in their brine for up to 1 week.
Further reading
Frequently asked questions
Can I make pulled mushroom tacos with other mushroom types?
While king oysters work best for the 'pulled' texture, you can use portobello caps sliced very thinly or oyster mushrooms torn by hand.
Is this pulled mushroom taco recipe spicy?
It has a medium heat from the chipotle in adobo. To make it milder, reduce the chipotle to one teaspoon.
How do I get the mushrooms crispy?
High heat and patience are key. Avoid stirring them too often so the edges can caramelize and crisp up against the hot pan.
Are corn tortillas better than flour for this recipe?
Corn tortillas are traditional and provide a sturdy, nutty base that complements the earthy mushrooms, but flour works if you prefer them.
What is chipotle in adobo?
These are smoked and dried jalapeños rehydrated in a tangy, tomato-based sauce. You can find them in small cans in the Mexican food aisle.
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