Smoky BBQ Pulled Oyster Mushroom Tacos

Ingredients

For the pulled mushrooms

• 600 g (1 lb 5 oz) oyster mushrooms
• 2 tablespoons olive oil
• ½ teaspoon cayenne pepper (you can increase amount to 1-2 teaspoons, depending on spice preference)
• 2 tablespoons light soy sauce
• 2 teaspoons liquid smoke (optional)
• 1 tablespoon hot (or sweet) smoked paprika
• 2 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 tablespoon maple (or agave) syrup
• 3 tablespoons nooch (aka nutritional yeast)
• sea salt and freshly ground black pepper

For the salsa

• 2 large tomatoes
• ½ red onion
• 1 green jalapeño chilli
• 2 ripe peaches
• a handful of coriander
• 2 teaspoon olive oil
• 1 tablespoon lime juice, plus extra, if needed

To serve

• 6 soft corn tortillas
• 1 lime
• Fresh Green Drizzle, optional (below)

For the Fresh Green Drizzle (makes 1 medium squeezy bottle)

• 1 lime, plus extra, if needed
• 25 g (scant 1 oz) bunch of mint
• 25 g (scant 1 oz) bunch of coriander
• 300 g (10 oz) silken tofu
• pinch each of sea salt and freshly ground black pepper, plus extra to season

Method

To make the Smoky BBQ Pulled Oyster Mushroom Tacos

Before you start: you will need a small frying pan. Line a large baking tray with baking paper (if using the oven). Preheat your air fryer to 180°C/350°F) or oven to 200°C (180°C fan)/400°F (350°F fan)/gas mark 6 (gas mark 4 fan).

Prep the mushrooms: Using your fingers, pull the oyster mushrooms into 1 cm- (½ inch-) long strips. Mix together the oil and all the seasonings in a large bowl to make a marinade. Season with salt and pepper to taste. Add the pulled mushrooms and toss them in the marinade until well coated.

Cook the mushrooms: Put the marinated mushrooms into the preheated air fryer and cook for 10-12 minutes, tossing them halfway through, until golden and slightly charred at the edges. (Alternatively, cook in the preheated oven on a lined baking tray for 20 minutes, turning halfway through.)

Make the salsa: Meanwhile, dice the tomatoes and finely chop the onion, jalapeño and coriander leaves and stalks (saving some of the leaves to garnish). De-stone the peaches and finely chop the fruit. Add all the salsa ingredients to a bowl and stir to combine. Taste and season with salt, pepper and more lime juice, if desired.

Warm the tortillas: Warm the tortillas, one at a time, in a dry frying pan over a high heat (or you can use a microwave). Continue to warm the rest of the tortillas, stacking them under a clean tea towel to keep them warm and soft until ready to assemble the tacos.

Assemble and serve: Serve family-style letting everyone help themselves or spoon your mushrooms onto the warm tortillas and add a spoonful or two of the salsa on top of each. Finish with the green drizzle, if using, a wedge of lime and the reserved coriander.

To make the Fresh Green Drizzle

Before you start: you will need a high-speed blender and a medium squeezy bottle (or jar).

Prep the drizzle: Juice the lime. Pick the mint and coriander leaves from the stalks.

Blend the drizzle: Add the lime juice, mint and coriander leaves, the silken tofu, salt and pepper to a blender and blend until smooth. Taste and season with more salt, pepper, and lime juice, if needed.

Store: Transfer the drizzle to a squeezy bottle and store in the fridge for up to 5-7 days. Shake well before use.