Pan Roasted Oyster Mushrooms and Peppers Taco Filling
We have made easily 100 variations of pan-roasted Oyster mushrooms and mixed vegetables in the last 35 years and are still fiddling with the method, which plainly means Oyster mushrooms can adapt to just about any flavor of cuisine. The biggest challenge is to slice each vegetable to the thickness that allows the mixture to cook evenly with the end result of the mushrooms lightly roasting to golden brown and the remaining vegetables tender.
This recipe takes full advantage of the plentiful sweet bell peppers and onions available this time of year. You can serve the mixture as a side dish drizzled in chosen sauce or simply sour cream thinned with buttermilk. We serve ours as a vegetarian taco filling with a bit of shredded cheese and sour cream.
1 lb Oyster mushrooms, shredded to ¾ inch width at the widest point
1 medium onion, sliced to ¼ inch rounds
3 large bell peppers, multi-colored if possible, seeded and sliced into ¼ - ½ inch ribs
3 T olive oil
1 ½ tsp coarse salt or to taste
Tiny pinch of hot red pepper flakes or a few twists of black pepper
Toss everything together in a big bowl and spread into a single layer on two sheet pans. Roast for 20 minutes, then flip around with a spatula. If the mix seems very dry, spray lightly with a jet of cooking spray. Cook another 20 minutes until the majority of the mushroom surfaces are golden brown. Serve warm.
Makes enough filling for 6-8 soft tacos