Spicy Grilled Oyster Mushroom Tacos with Salsa Macha, Guacamole & Coriander Salsa

Serves 2–3 | Prep Time: 20 min | Cook Time: 15 min

Ingredients

Salsa Macha

• 14 g dried ancho chiles, stemmed

• 24 g dried guajillo chiles, stemmed

• 2 chipotle chiles, stemmed

• 2 garlic cloves, peeled

• 118 ml extra-virgin olive oil

• 1 tbsp toasted hazelnuts (or peanuts)

• 2 tsp kosher salt, plus more to taste

Mushrooms & Marinade

• 300 g oyster mushrooms

• 1 tsp kosher salt

• Vegetable oil, for brushing

• 2 tbsp salsa macha (plus more for serving)

• 2 tbsp white wine vinegar

• 6 tbsp extra-virgin olive oil

Guacamole

• 1 large avocado

• ½ white onion, finely chopped

• 1 chilli, finely sliced

• ½ lime, juiced

• 20 g fresh coriander (cilantro), chopped

• Salt, to taste

Coriander Salsa

• ½ white onion, finely chopped

• ½ lime, juiced

• Handful fresh coriander (cilantro), roughly chopped

• Salt, to taste

To Serve

• 4 yellow corn tortillas, warmed

Method

Make the Salsa Macha

• Heat a large pan or cast-iron skillet over medium-low heat.
  Add the dried chiles and garlic in a single layer. Toast, turning often, until the chiles are brittle and slightly darker in colour, and the garlic is blistered in spots — about 3–4 minutes.

• Transfer to a food processor and pulse until finely chopped. Scrape down the sides, then pour in the olive oil. Pulse again until combined.
  Stir in the chopped nuts and salt. Taste and adjust seasoning if needed. Set aside.

2. Prepare the Marinade

In a bowl, whisk together 2 tablespoons of salsa macha, the white wine vinegar, and 6 tablespoons of olive oil until emulsified.

3. Grill the Mushrooms

Clean and separate the oyster mushrooms, keeping smaller clusters intact.
Heat a lightly oiled pan or griddle over medium-high heat.
Arrange the mushrooms in a single layer and cook until golden and lightly charred, about 3–4 minutes per side.
Brush generously with the marinade, flip, baste again, and cook for another minute. Repeat once more for deeper flavour.

4. Make the Guacamole

In a bowl, mash the avocado with a fork.
Add the chopped onion, chilli, coriander, and lime juice. Season with salt and mix until creamy but textured.

5. Make the Coriander Salsa

Combine the chopped onion, coriander, lime juice, and salt in a small bowl. Mix well and set aside.

6. Assemble the Tacos

Warm the corn tortillas on a dry pan or griddle until soft and pliable.
Roughly chop the grilled mushrooms.

To build each taco:
Spread a spoonful of guacamole over the tortilla.
Top with a generous portion of mushrooms, drizzle with salsa macha, and finish with a spoonful of coriander salsa.

Serve immediately while warm.

Chef’s Notes

• Use peanuts for a more traditional salsa macha or hazelnuts for a rounder, richer flavour.

• Smoked chipotle adds a deep earthy heat — adjust to your spice tolerance.

• For extra depth, add a small zest of orange or lime to your salsa macha before serving.

• This recipe was inspired by Genevieve Ko from La times article Mushrooms star in this easy recipe from Tacos 1986