Author: David, Hamama Production Supervisor Prep Time: 15 minutes Cook Time: 15 minutes Makes: 2-4 servings Mushrooms are a great vegetarian alternative to stuff in a taco! They have a meaty texture and take on the flavors of your favorite marinade well. This is the perfect way to use some of your homegrown Hamama oyster mushrooms! Top these tacos off with fresh microgreens and other delicious fillings to make the ultimate veggie taco! Ingredients: 1 lb oyster mushrooms Package of small corn tortillas Spicy Tangy Sauce: 1 tbsp sugar or honey 1 tbsp Gochujang paste (should be available in most grocery stores) 1 tbsp ketchup 2 tbsp soy sauce 1 tbsp oyster sauce 1 tbsp sesame oil 1 tsp garlic, grated 1 tsp ginger, grated Garnish: Lime slices Fresh cilantro Grilled onion Green onions Hamama microgreens (zesty mix, cilantro or daikon radish are best here!) Cotija cheese, shredded or crumbled Sesame seeds Instructions: 1. Preheat your oven or air fryer to 425° F. In a medium sized bowl mix the sugar, gochujang paste, ketchup, soy sauce, oyster sauce, sesame oil, garlic and ginger. This shouldn’t need any salt since most of the sauces are salt-heavy but if you prefer more just add a pinch. 2. Gently coat each mushroom evenly with the sauce without breaking them if possible. You can use a marinade brush or carefully mix them with a small spoon. I like to use gloves and rub the sauce over the mushrooms by hand. 3. Spread the mushrooms out evenly on a sheet pan and place in the oven. Cook for 15 minutes. At this point don’t walk away - make sure you’re keeping an eye on them! The mushrooms will cook fast and can burn if you’re not paying attention. Remove from the oven and sprinkle sesame seeds on top. 4. Heat up some small corn tortillas in a pan or a comal. Add mushrooms and anything else you like in your tacos. Grilled onions, cheese, green onions, cilantro or jalapenos are great options. Finish off with Hamama microgreens and enjoy!
