You all know how I’ve been obsessed with pulled “pork” mushrooms for a few weeks now, right? Well I’m coming at ya again with yet another way to use this magic stuff. Because it’s just so perfect on everything and I’m on a mission to prove it to you. So today, we taco. The classic BBQ pulled mushroom we made a while back has you bake your shredded oyster mushrooms until crisp before tossing with BBQ sauce. We’re changing it up a bit today, dressing our shrooms with a spoonful of chipotle in adobo sauce to give that perfect hint of heat. Then there’s the corn ceviche. Rather than cooking the corn, we’re going to leave it fresh and crunchy to add some contrast to our soon-to-be best ever vegetarian tacos. Ready for the best vegetarian tacos of your life?
