Oyster Mushroom Tacos

- 1 to 2 pounds of Oyster Mushrooms

- 2 Tbsp extra virgin olive oil

- 1 tsp smoked paprika

- 1⁄4 tsp salt, cayenne pepper, and cumin

- 2 cloves garlic

(or taco seasoning packet of your choice)

1. Shred Mushrooms: Preheat oven to 400°F (204°C). Clean mushrooms with a

damp paper towel. Do not rinse them under water as this will make them soggy.

Using two forks, shred the stems and caps roughly into pieces. Set on a

parchment paper-lined baking sheet.

2. Bake: Drizzle mushrooms with oil, spices, and garlic. Toss around to evenly coat

the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy

and brown on the edges.

3. Assemble tacos with pulled mushrooms and serve with favorite toppings. We

love lettuce, tomato, avocado, and a spritz of lemon juice.