Oyster Mushroom Taco Recipe

With Eddie Shepherd from The Walled Gardens Underground Restaurant in Manchester

A taco of oyster mushrooms cooked in a chipotle sauce on fresh corn tortillas.

I learnt how to make these whilst I was doing a pop up restaurant in Mexico City.

Eddie Shepherd

Difficulty: Easy/medium.



  • 250g Masa Harina (available online)
  • 350g Water 
  • 5g Salt
  • 15g Sunflower oil


  1. Mix together in a bowl until well combined into a dough. 
  2. Divide into balls of approximately 40g.
  3. Flatten balls into tortillas in a tortilla press.
  4. Store under a damp tea towel until ready to cook. 
  5. Cook the tortillas on a hot flat griddle pan, for approximately 45 seconds on each side.
  6. Store the hot cooked tortillas in a tortilla cozy or wrapped in clean tea towels to keep them warm, they need to be kept warm until they are served.

Oyster Mushroom Chilli


  • 1 Onion
  • 250g Closed cap mushroom – quartered
  • 250g Oyster mushrooms – torn into long strips 
  • 1/4 Jar chipotle in adobo – blended
  • 500g tinned chopped tomatoes
  • 1 teaspoon truffle oil – optional 


  1. Cut the onion into slices and sauté it in a pan with a little oil for around five minutes until soft.
  2. Meanwhile tear the oyster mushrooms into long strips and quarter the closed cap mushrooms.
  3. Add all the mushrooms into the pan with the onions and cook for 5 minutes.
  4. Next add the blended chipotle in adobo and tinned tomato and truffle oil if using and allow the mixture to simmer.
  5. Continue cooking the chilli over a low heat until the mixture begins to thicken a little (enough that the liquid is no longer thin and watery). This could take up to an hour of very gentle cooking.
  6. Set aside the chilli until ready to serve or refrigerate to re-heat later.

Strawberry Salsa

Strawberry salsa dressing can be made a few days in advance.


  • 180g Fresh strawberry 
  • 120g Fresh tomato
  • 60g Red onion – chopped 
  • 30g White wine vinegar 
  • 15g Olive oil
  • Juice & Zest 3 limes


Blend all together well.

Finishing the Salsa


  • 180g Chopped fresh strawberry 
  • 120g Chopped fresh tomato
  • 60g Chopped red onion
  • Prepared strawberry salsa dressing (from above) 


  1. Combine the finishing fresh ingredients in a bowl and dress with the strawberry salsa dressing. 
  2. Ideally let the fresh ingredients sit in the dressing for at least an hour. 

Creme Fraiche


  • 85g Creme Fraiche
  • 2g / Pinch Salt  
  • Juice of half a lemon


Combine the ingredients in a bowl and refridgerate until ready to serve.

To Serve

Crumbled Feta – Optional 

Take a warm tortilla and place a little creme France in the center of it. Top this with the oyster mushroom chilli and then finish the taco with a little of the strawberry salsa. Finish with fresh herbs if you have them and a squeeze of lime. 

You can serve these in a more family style, place everything on the table and get everyone to tuck in and build their own tacos. 

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