Oyster Mushroom Tacos

Ingredients

(makes 4 tacos)

• 3/4 lb oyster mushrooms

• 4 corn torillas

• 1 chipotle pepper in adobo sauce

• 1/4 cup mayo or veganaise (vegan option)

• 1 ear of corn

• 1 poblano pepper

• 1/2 jalapeno

• 1 lime

• 1 tbsp of butter

• oil

• salt and pepper to taste

Directions

1. Blend together chipotle pepper in adobo sauce and mayo in a small blender. Set aside

2. Shuck your ear of corn and lightly coat the jalapeno, poblano pepper and corn in oil - canola avacado and coconut are good options

3. Grill veggies 6-8 mins. Turning occasionally so that char is even - cast iron skillet can work in place of a grill

4. Remove from heat and immediately place poblano pepper in a bowl and cover with plastic. Allow corn and jalapeno to cool at room temp.

5. After poblano pepper has been covered for at least 10 mins, remove the tough outer skin, stem and seeds. Chop medium size chunks

6. Mince jalapeno and slice corn off of the cob

7. In a bowl add poblano, minced jalepeno, and corn.

8. Squeeze lime over the mixture. Add salt and pepper to taste. Set aside

9. Heat skillet to medium-high heat, add your butter.

10. Once melted add your mushrooms. Stir to coat. Cook for 10-12 mins. You want them golden and crisp. Stir occasionally during this cook. Not often, maybe 2-3 times.

11. Heat up your tortillas

12. Smear a tbsp of the chipotle mayo you made in step 1

13. Next add the mushrooms

14. Top with your poblano, jalapeno, corn salsa.

15. Squeeze a bit more lime juice and ENJOY!