Joyce White Taco de Champinon, or more globally known as the mushroom taco is the most popularly offered taco menu for our vegetarian fellas.
Before you start cooking, you will need oyster mushrooms, grapeseed oil, smashed garlic, dried bay leaves, lime, and smoked paprika for the pulled mushroom And, for the taco, you will also need salsa Guille, finely chopped white onion, avocado slices, thinly sliced radishes, and chopped cilantro.
Preparing the mushrooms
Start with pulling the mushrooms from the edge of the caps all the way to the stem. Don’t worry if you cannot make uniform pieces because both the thinner pieces will be crispy and the thicker ones will be meaty.
Now, pick up a pot, pour grapeseed oil into it, add garlic and bay leaves, and heat it. When the garlic is light brown, remove the garlic and bay leaves. You can then cook the mushroom with the remaining oil.
When the thinner pieces turn crisp, it’s time to transfer the mushrooms into a bowl. Add lime juice, smoked paprika, and salt to your liking.
Arranging the taco
Heat the taco wrap first using a large pan, two minutes on each side. Then, you can assemble your taco with the pulled mushroom and other remaining ingredients in whatever way you like.
