Taco night, the pH Table way. Oyster mushrooms go through the seasoned-kamut dredge, fry up golden and crunchy, and land in warm chickpea tortillas with lettuce, tomatoes, and a ranch drizzle — with fried burro bananas on the side if you’re feeling it.

Dredging station: wet mix and seasoned kamut flour beside fresh oyster mushrooms — The station: wet mix, seasoned kamut flour, mushrooms standing by.

Seasoned oyster mushroom pieces frying golden in grapeseed oil — The station: wet mix, seasoned kamut flour, mushrooms standing by.

Crispy Oyster Mushroom Tacos

Crispy, seasoned oyster mushrooms piled onto warm chickpea tortillas with fresh lettuce and tomatoes. Simple, crunchy, satisfying, and packed with flavor without needing a long ingredient list.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Ingredients Method Notes

Ingredients

Crispy oyster mushrooms

1 lb oyster mushrooms
1 cup kamut flour
1 tsp onion powder
1 tsp dried sweet basil
1 tsp dried thyme
½ tsp cayenne pepper or to taste
1 tsp sea salt
¾ cup water or coconut milk for dredging
grapeseed oil for frying

Tacos

8 small chickpea tortillas
2 cups shredded lettuce
1 cup cherry tomatoes sliced
alkaline ranch optional

Optional side

burro bananas sliced and fried

Method

Crispy mushrooms

Prepare the mushrooms. Gently separate the oyster mushrooms into taco-sized pieces. Wipe them clean and trim away any tough ends.
Make the seasoned flour. In a shallow bowl, combine the kamut flour, onion powder, sweet basil, thyme, cayenne pepper, and sea salt.
Dredge the mushrooms. Place the water or coconut milk in a separate bowl. Dip each mushroom into the liquid, allow the excess to drip off, then coat thoroughly in the seasoned kamut flour. For an extra-crispy coating, dip the mushroom back into the liquid and coat it in the flour a second time.
Fry until crispy. Add enough grapeseed oil to cover the bottom of a skillet and heat over medium to medium-high heat. Working in batches, fry the mushrooms for about 2–3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan. Transfer to a wire rack or paper-towel-lined plate.

Assemble

Warm the tortillas. Warm the chickpea tortillas in a dry skillet for about 20–30 seconds per side until soft and flexible.
Assemble the tacos. Layer each tortilla with shredded lettuce, sliced tomatoes, and crispy oyster mushrooms. Finish with the ranch if desired. Serve immediately while the mushrooms are hot and crispy.

Notes

Don’t soak the mushrooms — too much moisture makes the coating soggy.
Double dredge for maximum crunch.
Make sure the oil is hot before adding the mushrooms.
Fry in small batches so the oil temperature doesn’t drop.
Serve immediately after frying for the best texture.

Crispy Oyster Mushroom Tacos