Blue Oyster Tacos with Microgreens and Pico

Blue Oyster Tacos with Microgreens and Pico

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