Vegan Friendly Oyster Mushroom Taquitos With Roasted Corn Salsa

by | Aug 10, 2025 | Blue Oyster, Golden Oyster

Prep Time: 15 Minutes 
Cook Time: 35 Minutes 
Temperature: 375⁰ 
Serves: 2

Ingredients:

  • ½ Pound of Oyster Mushrooms (Blue or Golden)
  • 10-12 Corn Tortillas
  •  2 Tbsp Olive oil
  • 2 Tsp Chili Powder
  • 2 Tsp Cumin
  • 2 Tsp Paprika
  • 2 Tsp Oregano
  • 2 Tsp Garlic Powder
  • 1 Tsp Pepper
  • 1 Tsp Salt
  • 1 Tsp Cinnamon 
  • Vegan Cheese Shreds
  • Cream Sauce:
  • 1 Cup Raw Cashews
  • 1 Lime
  • ¾ Cup Water
  • Salt to taste 
  • Corn Salsa: 
  • 1 Corn on the Cob
  • ½ Red Onion
  • 1 Bunch Fresh Cilantro 
  • 1 Jalapeno 
  • 1 Lime
  • Salt to taste 

Directions:

  1. Shred your mushrooms and also remove the husk from the corn. Start shredding the mushrooms apart from the cap to the stem. Shred stems but skinny stems you can leave as is. The idea is to make it look like shredded meat. Add in oil & spices and mix thoroughly.
  2. Place mushroom mix and corn cob on a parchment lined baking tray and spread mushrooms evenly. Bake for 15 mins at 375⁰. Remove mushrooms but leave the corn to continue cooking for 10 more mins, or until it starts to brown, then remove and cool.
  3. Add cashews, lime juice and water to the blender with a pinch of salt and blend until smooth. Refrigerate until ready to serve.
  4. Place 2 tablespoons of mushroom mix in a corn tortilla with a pinch of cheese and roll it tightly and place on a parchment lined baking tray. Do this until your mushroom mixture runs out. It will fill 10-12 corn tortillas. Spray or brush the rolls with oil and add a pinch of salt.
  5. Remove corn from the oven to cool. Place the taquitos into the oven for additional 20 mins or until golden.
  6. While the taquitos bake, start chopping the jalapeño, red onion and cilantro. Place in a bowl and squeeze the juice of the lime on top. Leave out the jalapeño seeds for a milder salsa or leave them in for spicier salsa. Cut the corn off the cob and add it to the bowl with a pinch of salt. Mix it up and refrigerate until ready to serve. 
  7. Remove taquitos from the oven, assemble on plates and serve with corn salsa and a drizzle of the cashew cream sauce. Add any additional topping you desire.

EAT LOCAL. EAT FRESH.

Our Mission

  • NBring the highest quality gourmet mushrooms to more people
  • NProvide education on the culinary diversity mushrooms have to offer
  • NProvide exceptional service to our community
  • NUtilize only natural and nutrient rich materials to provide our mushrooms the best flavor
  • NEnsure sustainable practices for future generations
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