Serves 6 to 8
Smallhold Blue Oyster mushrooms are cut into individual pieces which mimics the pieces of juicy pork traditionally found in Al Pastor-style tacos. The mushrooms are heavily seasoned in an array of spices then charred on the grill, to give them a smokey flavor and delicious, juicy texture.
These are perfect for a flavorful weeknight dinner or a taco party!
Ingredients
For the “al pastor mushrooms”:
2 pounds Smallhold Blue Oyster Mushrooms
¼ cup vegetable oil
2 teaspoons ground ancho chili peppers
2 teaspoons ground guajillo chili peppers
2 teaspoons paprika
1 teaspoon ground chipotle chili peppers
2 teaspoons Mexican oregano
1 teaspoon ground cumin
1 teaspoon garlic powder
¼ cup vegetable stock
2 Tablespoons white vinegar
1 teaspoon kosher salt, plus more to taste
1 teaspoon sugar
Vegetable oil, as needed
1 pineapple, peel and core removed, cut into 1-inch wide spears
For serving:
20 small corn tortillas
Cilantro sprigs
Lime wedges
Diced white onion
Hot sauce or salsa verde
Method
Cut the mushrooms into individual pieces, about 1-to-2-inches each, and transfer to a large bowl. Set aside.
In a small pan over low heat, add the vegetable oil, ancho peppers, guajillo peppers, paprika, and chipotle peppers. Toast until aromatic, about 1 minute. Remove from the heat and add the oregano, cumin, and garlic powder, and stir to combine. Add the vegetable stock, white vinegar, salt, and sugar, and stir to combine.
Drizzle the spice mixture onto the mushrooms. Using a silicone spatula, gently stir the mushrooms so they are evenly coated in the spice mixture. Set aside for 1 to 2 hours to absorb the flavor.
Arrange a large cast iron skillet (or regular stainless skillet) over direct heat on a grill.
Pour the mushrooms into the pan. Place the lid on the grill to trap the heat and smoke to jumpstart the cooking process, about 5 minutes. Remove the lid, stir, and continue cooking with the lid removed. The mushrooms will release a lot of moisture, so continue cooking with the grill lid off to evaporate the moisture, about 15 minutes.
When most of the water is cooked off, continue cooking and stirring to lightly char the edges of the mushrooms, about 10 additional minutes. Taste, and adjust salt if necessary. Transfer the mushrooms to a platter or sheet pan to stop cooking.
Add enough vegetable oil to lightly coat the pan, then add the pineapple spears. Cook until charred, about 5 minutes per side. Transfer to a cutting board, then cut into ¼-inch pieces.
Warm the tortillas over direct heat on the grill until charred, about 15 seconds per side. Keep warm in a towel.
Serve the mushrooms hot with the pineapple, tortillas, cilantro sprigs, lime wedges, diced white onion, and hot sauce or salsa verde.
Thanks to Erin Barnhart
