Spring

Beer-oyster mushrooms tacos with mango slaw

August 15, 2015
Photo by Qué Rico Todo
Author Notes

I live in Costa Rica so mangoes are always a great idea for savory recipes too.
Also the beer and the smoked paprika adds a great flavor to the oyster mushrooms.
Both, mangoes and mushrooms, are a great contrast between fresh and earthy flavors.
Qué Rico Todo

  • Makes 10 tacos
Ingredients
  • Beer-oyster mushrooms
  • 500 grams Oyster mushrooms
  • 1/4 cup Ale beer of your choice
  • Splash Lime juice
  • 1/2 teaspoon Smoked paprika
  • 1 tablespoon Olive oil
  • Salt
  • Mango Slaw
  • 2 Ripe mangoes cut into small cubes
  • 1 cup White cabagge cut into thin strips
  • 1 Medium red onion cut into thin strips
  • 1 Jalapeño pepper sliced
  • 3 tablespoons Lime juice
  • 1 dash Olive oil
  • Handful Cilantro
In This Recipe
Directions
  1. Beer-oyster mushrooms
  2. Cut the mushrooms into strips. In a large skillet, heat one tablespoon of olive oil over medium-high heat.
  3. Cook the mushrooms until they are browned. It is important at this point not move or shake the pan because otherwise they will not brown.
  4. Then add salt, lime juice, paprika and the beer.
  5. Let the alcohol evaporate and check the salt. Reserve.
  1. Mango Slaw
  2. In a bowl put the cabbage, mango, onion and jalapeno pepper.
  3. Season with lime juice, a drizzle of olive oil and salt. I refrigerate covered by at least one hour.
  4. Serve the mushrooms and the slaw in a homemade corn tortilla with avocado and a pinch of sea salt.

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