Ingredients
- 400 grams of oyster mushrooms, cleaned, larger mushrooms torn
- 4 corn tortillas
- 1 chipotle pepper in adobo sauce
- 1/4 cup mayo or vegenaise (vegan option)
- 1 corn
- 1 poblano pepper
- 1/2 jalapeño
- 1 lime
- 1 tablespoon of butter or vegan butter
- Oil for grilling
- Salt and pepper, to taste
Direction
- Preheat your grill on high.
- Blend together your chipotle pepper in adobo sauce and mayo (or vegenaise) in a small blender. Set aside your chipotle mayo for serving.
- Shuck your ear of corn and lightly coat the jalapeño, poblano pepper and corn in oil (canola, avocado, and coconut are great options here). Grill the vegetables for about 6-8 minutes, turning occasionally so they char evenly. If you don’t have a grill, a cast-iron skillet on high heat will work too.
- Remove from heat and immediately place the poblano pepper in a bowl and cover with plastic wrap, while allowing the jalapeño and corn to cool at room temperature.
- After the poblano pepper has been covered for at least 10 minutes, remove the tough outer skin, stem and seeds and give it a medium chop. Add to a bowl with the jalapeño, minced, and the corn kernels, sliced off the cob. Squeeze over the juice and zest of 1 lime along with salt and pepper to taste. Set aside.
- In a cast-iron skillet on medium-high heat, add your butter. Once melted, add your oyster mushrooms and toss to coat in the butter. Cook for 10-12 minutes or until they’re evenly golden and crisp. Do your best to let them hang out and sear, stirring only 2 or 3 times. Remove from heat.
- Meanwhile, back on your grill, heat your corn tortillas. Cook for approximately 5 minutes per side to get them warmed and slightly golden.