Oysters for Lent...Oyster Mushrooms of Course

Lent is the time of year when fish on Fridays in my house is law. Well as the lone vegan in the house, and head cook and bottle washer, I have the wonderful duty of coming up with meat alternatives. As you can see, I'm not a big fan of fish. My husband, the carnivore is. So I decided to come up with a compromise for our Friday night meal. His love of fish tacos gave me the inspiration and it just took off from there.

It was trial and error to say the least and we found that bold flavors and good quality beer for the batter do the best.

We wanted our mushrooms to be light and airy, not like the bar food variety that you find at TG Mc Fridays. (so to speak). A cross between a beer batter and a tempura batter. The batter was the easiest part in this journey. It was imparting that bold flavor that threw us for a loop.


Spicy was the word de jour and we wanted it to have a Baja feel. Everything from chipotle to guajillo chiles were used. Even habaneros made the list. But it was the smokey and sultry chipotle which made the grade. Imparting just a bit more flavor, was marinating as well. The mushroom just soaks up the flavors and it leaves it really juicy as well.


Whats fried food with out a sauce or a dip. What better choice for our spicy tidbits, than avocado cream. Avocados, cilantro, green onion, garlic, lime juice, tofu sour cream and a touch of diced green chilies (or roasted poblanos) and it was good to go!



While researching just what goes best with a Baja style fish taco, I found that cabbage slaw was the side of choice.

Our victims (I mean taste testers) really enjoyed the flavor of the mushrooms and the slaw together and actually said that they could do without the tortilla. Go figure. The avocado cream was a hit. That being said the head carnivore of our house was absolutely floored at how delicious and satisfying our Baja Oyster Mushrooms were. I'm pleased to say its been put on the family favs list for good!!

Oyster Mushroom Tacos
serves 4

8 small corn tortillas

½-1 lb of oyster mushrooms

1 – 2 tbsp vegetable oil plus more for frying

½ cup corn starch

½ cup rice flour

½ cup all purpose flour for dusting mushrooms

1 tsp baking powder

¾ tsp southwest seasoning*

2/3 cup club soda [non alcoholic version] or ale/beer

Wash and thoroughly dry the mushrooms and set aside.  In a large skillet add enough oil to allow mushrooms to be fried [about 1 ½ inches deep].   In a mixing bowl stir together corn starch, flour, baking powder, and seasoning. Add club soda and whisk until the batter is smooth.  Toss mushrooms in remaining flour.  In small batches dip flour dusted mushrooms in batter and fry until golden brown turning often.  Drain on a wire rack and sprinkle lightly with salt.  Continue to fry until all the mushrooms have been used.  Set aside and keep warm in a low oven. 

*Southwest Seasoning Recipe (you can use this seasoning to spice up all your dishes)

2 tbsp chili powder

2 tbsp paprika

1 tbsp coriander [ground]

1 tbsp garlic powder [not granulated]

1 tbsp kosher salt

2 tsp cumin

1 tsp cayenne pepper

1 tsp crushed red pepper flake

1 tsp ground black pepper

1 tsp oregano

Blend until combined and place in an air tight container.

Avocado Crema 

2 large ripe avocados

1/2 c vegan sour cream 

1 finely chopped jalapeno or Serrano Chile pepper

1 clove minced garlic

2 tbsp chopped cilantro

3 tbsp fresh lime juice 

¼ tsp cumin

Salt and pepper to taste

In a food processor, add avocado, sour cream, chile, garlic blending until smooth.  Remove from processor and place in a small bowl.  add cilantro, fresh lime juice cumin and season to taste with salt and pepper. 

Chipotle Lime Cole Slaw 

1/2 head of green cabbage shredded  

1/4 head of red cabbage shredded 

1/4 c shredded carrots 

1/2 c vegan mayonnaise [vegannaise is my personal choice] 

1/2 c vegan sour cream 

2 limes zested and juiced 

1 table spoon of canned chipotle peppers with adobo sauce or 1 tsp of dried chipotle pepper [you may add more if you prefer more spice]

1 tsp sugar or 2 tsp agave nectar 

1/4 c chopped cilantro leaves 

salt and pepper to taste 

In a small bowl, whisk together mayonnaise, sour cream, lime juice, zest, chipotle, and sugar.  In another bowl, toss together shredded cabbage and carrots.  Pour dressing over cabbage and toss to coat.  Finish with cilantro leaves and season with salt and pepper to taste.  Refrigerate until ready to use. 

Take it to the plate! 

When your ready to serve warm 8 small corn tortillas in a dry non stick skillet.  Place 3-4 medium sized fried oyster mushrooms in each and top with cole slaw and avocado crema.  Serve with cilantro rice, black beans and plantains.  Just a suggestions or course.  These are good on their own!