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Blue Oyster Mushroom Tacos

Serves: Four
Active time: 50 mins


Roasted Mushrooms:

(+) 1-2 lbs Blue Oyster mushrooms

(+) 2 Tbsp olive oil

(+) Salt and pepper


(+) 1 pineapple

(+) 1 onion

(+) 15 cloves garlic

(+) 2 cups white wine vinegar

(+) 2 cups olive oil

(+) 1 Tbsp fresh oregano

(+) 7 dried chipotle chilis

(+) Salt to taste



(1.) Toss the mushrooms in olive oil, salt and pepper.

(2.) Lay the mushrooms on a baking sheet and roast at 400 °F until they are fully cooked and softened, about 10 minutes. Allow to cool.

(3.) Dice the onion small and cut the pineapple into large chunks.

(4.) Grill the pineapple chunks until they are caramelized and brown. If a grill is not acessable, this can be replicated in a skillet on high with a touch of oil, although grilling is preferred. In a blender, add half of the pineapple, and half of the diced onion. The rest will be used to top the tacos.

(5.) Add the garlic, white wine vinegar, oregano, and chilis to the blender. Blend until liquified, with no chunks at all.

(6.) While the blender is on, slowly drizzle the two cups of olive oil into the center. Season with salt to taste.

(7.) Once the mushrooms are cooled, move them to a large bowl and mix in the marinade until they are heavily coated, but not fully submerged. It's okay to have extra marinade for next time, it should keep well in the fridge for at least a couple weeks, or in the freezer for several months.

(8.) To cook, heat a pan to medium, and saute the mushrooms in their marinade until they are warm through.

(9.) Load up your tacos with the mushrooms, leftover pineapple and onion, cilantro, your favorite salsa, or whatever else you like, and enjoy!


Recipe adapted from Seacost Mushrooms

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