Go Back
Oyster Mushroom Tacos with Creamy Chipotle Adobo Sauce – Vegetarian, Vegan
Author: Gay Van Beek for Canterbury Cottage Designs
  • 6-8 Oyster mushrooms
  • 3 eggs beaten – for Vegans, use 2 Tbsp. Follow Your Heart VeganEgg whisked with 1 1/2 cups very cold water
  • 1 cup flour
  • 2 cups Panko breadcrumbs
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 cup vegan mayo
  • 1-3 tsps. Chipotle sauce from a can of chipotle chiles in adobe sauce
  • Juice from 1-2 limes to taste
  • Serving suggestions:
  • Cilantro
  • Radishes sliced thin
  • Green onions
  • Tortillas lettuce leaves or chopped cabbage for serving
To make the mushrooms:
  1. Set up three bowls: The first bowl will contain your beaten eggs or vegan egg mixture, the second will contain the flour, and the third the panko with seasonings.
  2. Line a baking sheet with a wire cooling rack.
  3. Dip the mushrooms in the egg mixture first, then the flour, then the Panko crumbs, making sure to get the wet and dry mixtures in between all the nooks and crannies. Set on the wire cooling rack until you are ready to cook.
  4. Place mushrooms in your air fryer and cook according to the manufacturer’s guidelines – times will vary so watch closely! “Fry” in small batches and then transfer back to the cooling rack when done. You may also pan fry them on the stove (not as healthy) or bake in a 375 degree oven until golden.
For the Chipotle Adobo Sauce:
  1. Combine the vegan mayo and the sauce together. Mix well. The adobo sauce can be quite spicy so I try not to use the chiles in the can, only the sauce. You can add more or less according to how spicy you want your sauce to be.
  2. Layer mushrooms in tortillas or lettuce leaves, add a crunchy element like chopped cabbage, tomatoes, cilantro, and adobo sauce.