I’m thrilled to be back sharing another recipe using the wonderful King Oyster mushroom, which is quickly becoming one of my favorite mushroom varieties. My name is Louisa Clements and I’m a serious foodie as well as the writer, recipe developer and photographer of LivingLou.com. Fresh, simple and flavourful recipes are what I’m all about and I think this recipe for king oyster mushroom fajitas is just that.
One of the reasons I love using mushrooms in my kitchen is because they are a great alternative to meat. Experimenting with vegetarian recipes is something that I’ve been doing a lot of over the past few months and I’ve found that Mexican style dishes often use black beans in place of meat. However, I’ve always been a fan of portabella tacos so I thought I’d try my hand at a Mexican-inspired fajita using the meaty and sturdy king oyster mushroom.
While you could also use portabella mushrooms to make a delicious fajita, I’ve found that the king oyster mushroom is a great replacement for chicken or beef in this classic Mexican dish. The king oyster mushroom has quite a mild flavour which takes on the spices I’ve used in this recipe (chili powder, cumin and oregano) wonderfully. I also love the way the mushrooms cook up because they still retain most of their texture. This gives them a bit of a crunch and bite. I actually find these mushrooms to be slightly on the rubbery side when cooked, so slicing into thin long strips is ideal here. The bonus is that these thin long strips are similar to the shape you’d expect to find in regular fajitas, so it works perfectly.
You may be surprised by the cook time for the mushrooms (almost 20 minutes!), but I love the way they caramelize and crisp up in the oil. The trick is not adding the spices until about 5 minutes before they are done. If you toss the spices in at the beginning with the mushrooms, you’ll end up with burned spices, which is not what we are going for here. So hold off on the spices until the last five minutes, this gives them enough time to toast up and removes the bitterness from the cumin.
King Oyster Mushroom Fajitas
3 tbsp canola oil, divided
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1 red onion, sliced
2-200g pkg. sliced king oyster mushrooms, thinly sliced
¼ tsp each cumin, chili powder, oregano and salt
Fajita toppings (cheese, salsa, sour cream, avocado, cilantro etc.)
Heat an extra large non-stick frying pan over medium-high heat. Add 1 tbsp canola oil then bell peppers and onion. Cook until softened, about 10 minutes. Remove to a plate and tent with foil.
Add remaining 2 tbsp canola oil, then mushrooms. Cook until caramelized, stirring occasionally, about 15 minutes. Add spices and salt, cook another 3 minutes, stirring frequently.
Serve mushrooms with peppers and onion and other fajita toppings.
I think Lou has found a new favourite mushroom ;) And with recipes like this one, the king oyster mushroom may be your new favourite as well! A big thanks to Louisa for bringing her creativity to our kitchen.
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