Oyster Mushroom Taquitos

Ingredients

Taquito

• 8 oz of oyster mushrooms - Blue or Golden

• 12 corn tortillas

• 2 tbsp olive oil

• 2 tsp chili powder

• 2 tsp cumin

• 2 tsp paprika

• 2 tsp oregano

• 2 tsp garlic powder

• 1 tsp pepper

• 1 tsp salt

• 1 tsp cinnamon

• Cheese

Sauce

• 1 cup raw cashews

• 1 lime

• 3/4 cup water

• salt to taste

Corn Salsa

• 1 cob of corn

• 1/2 red onion

• fresh cilantro

• 1 jalapeno

• 1 lime

• salt to taste

Directions

1. Shred mushrooms. Shuck corn.

2. Preheat oven to 375

3. Mix oils and spices (from taquito ingredients) coat mushrooms and corn cob

4. Place mushrooms and corn on a parchment paper lined baking sheet. Bake for 15 mins. Remove mushrooms but leave corn in oven for 10 more mins.

5. Add Cashews, lime juice, and water to the blender with a pinch of salt. Blend. Refrigerate until needed

6. Put 2 tbsp of mushroom mix in a corn tortilla with a pinch of cheese. Roll tightly and place on a parchment paper lined baking sheet.

7. Repeat until you have filled all of your tortillas with the mushroom mixture. Brush or spray rolls with oil and add a pinch of salt

8. Remove corn from oven, allow to cool.

9. Put the baking sheet with taquitos in oven, cook 20 mins.

10. Meanwhile, chop jalapeno, red onion, and cilantro. Place in a bowl and squeeze lime juice over mixture. Cut corn off of the cob and add it to this mixture. Refrigerate until ready.

11. Remove taquitos from oven, plate, drizzle with the cashew sauce made in step 5 and the jalapeno, red onion, and cilantro mix from step 10. ENJOY!