Ingredients
12oz fresh Blue Oyster mushrooms
Cooking oil
Taco Seasoning
6 Corn tortilla
4oz spicy salad mix microgreens
Pico de Gallo
Lime Wedges
Method
1. Hand tear blue oysters into strips
2. Warm pan over medium heat, dry sauté mushrooms for a few minutes to sweat out excess moisture
3. Add a tablespoon of cooking oil and sauté
4. Season thoroughly with taco seasoning of your choice
4. Cover, reduce heat, and stir intermittently until thoroughly cooked, about 10-15 minutes
5. Warm corn tortillas
6. Build 6 tacos with mushrooms, topped with spicy microgreens and pico de gallo, and a squeeze of fresh lime juice