Krispy King Oyster Mushroom Tacos

Let’s make it.

1. 1

   Prepare the mushrooms.

   Trim away any tough, dry ends and wipe the mushrooms clean. Cut them lengthwise into roughly ½-inch-thick pieces, then shorten any long pieces so they fit comfortably in your tortillas. Pat dry so the surfaces can brown.

2. 2

   Sear until golden and tender.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer, cooking in batches if necessary. Leave them undisturbed for about 2–3 minutes, then turn and brown the other side. Continue cooking and turning as needed until tender in the center and golden around the edges, about 6–8 minutes per batch. Season with salt and pepper. Add a small splash of oil between batches if the pan is dry.

3. 3

   Mix the salsa verde.

   While the mushrooms cook, combine the cilantro, scallions, lime juice, 2 teaspoons olive oil and chili flakes in a small bowl. Add a pinch of salt and pepper and stir. This is a fresh, roughly chopped herb salsa rather than a blended sauce.

4. 4

   Warm, fill and serve.

   Warm the tortillas on a dry skillet over medium heat for about 30–60 seconds per side, until hot and flexible. Divide the mushrooms between two 6-inch tortillas or four 4-inch tortillas. Spoon the fresh salsa verde over the filling and serve immediately.