Crispy Oyster Mushroom Tortillas

Crispy panko coated Fleur de Fungi Princess of Pearl Oyster mushroom clusters with smoky black beans, guacamole and quick pickled red onion. Naturally vegan.

Servings: 4 people
Prep Time: 30 minutes
Cook Time: 35 minutes

Ingredients

Mushroom Seasoning

• 500g Princess of Pearl Oyster mushroom clusters (about 125g per person)
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp dried thyme
• Sea salt
• Black pepper

For the Batter

• 1 cup chickpea flour
• 1 cup plant milk
• 1 garlic clove, crushed
• 2 tbsp nutritional yeast
• Salt and pepper, to taste
• 1 cup panko breadcrumbs
• 2 tbsp olive oil, for frying

For the Beans

• 1 tbsp olive oil
• 1 brown onion, diced
• 1 capsicum, diced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp onion powder
• Sea salt
• Black pepper
• 2 fresh tomatoes, chopped
• 400g black beans, drained and rinsed
• 2 tbsp fresh coriander, chopped, plus extra to serve

For the Pickled Onion

• 1 red onion, thinly sliced
• ½ cup rice vinegar
• 1 bay leaf
• 1 tsp fennel seeds
• 1 tsp black peppercorns

To Assemble

• 16 small tortillas
• 1 cup guacamole

Instructions

1. Combine the red onion, hot (pre-heat, but not boil) rice vinegar, bay leaf, fennel seeds and black peppercorns in a small jar or bowl. Make sure the onion is fully submerged. Set aside to pickle for at least 30 minutes, longer is better.
   
   
2. Heat the olive oil in a saucepan over medium heat. Saute the brown onion and capsicum until softened, about 5 minutes. Add the smoked paprika, cumin, ground coriander, onion powder, salt and pepper and stir until fragrant.
   
   
3. Add the fresh tomatoes and black beans to the pan and simmer for 15 to 20 minutes until rich and thick. Stir through the chopped coriander at the end and set aside.
   
   
4. Break the mushroom clusters apart. Season all over with smoked paprika, ground coriander, thyme, salt and pepper.
   
   
5. Whisk the chickpea flour, plant milk, garlic, nutritional yeast and a pinch of salt and pepper into a smooth batter.
   
   
6. Dip each mushroom cluster into the batter, then coat well in panko breadcrumbs.
7. Heat the oil in a large pan over medium heat. Fry the mushroom clusters with a lid on, pressing down gently before flipping, until golden and crisp, about 4 minutes on each side.
   
   
8. Warm the tortillas in a dry pan or over a gas flame until soft and flexible.
   
   
9. Layer each tortilla with black beans, crispy mushrooms, guacamole, pickled red onion and a scatter of fresh coriander. Serve immediately.

Chef's tip 🍄

Princess of Pearl Oyster mushrooms are ideal here since they grow in tight clusters that hold together well through battering and frying. Other cluster forming Fleur de Fungi varieties would also work.