Littlestead Acres Blue Oyster Mushroom Asada
**Littlestead Acres' Blue Oyster Mushroom Asada**
*Yield: Eight 6" tortillas*
*Vegetarian / Vegan Optional / Gluten-Free Optional*
This flavorful grilled mushroom recipe is an unmatched burst of flavor with incredible meaty texture—fresh, bright, and perfectly suited for the summer season!
**Ingredients:**
- ⅓ cup fresh cilantro, packed
- Juice of 1 orange
- Juice of ½ lemon
- Juice of 1 lime
- 1 tbsp canned chipotle pepper, minced
- 1 tbsp fresh oregano, minced (substitute ½ tsp dried)
- 3 tbsp soy sauce
- 1 tbsp fresh garlic, minced
- ¼ cup white onion, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp ground black pepper
- 1 lb blue oyster mushroom clusters
- Pan spray
- Salt, to taste
- Tortillas (use corn tortillas for gluten-free option)
- Assorted accouterments recommended: chopped lettuce (we used fresh foraged watercress), julienne red onion, diced tomato, sliced avocado, shredded cheese, sour cream, pico de gallo, fresh citrus, cilantro
**Method:**
1. Whisk the first 12 ingredients together in a large bowl. Add mushroom clusters and toss gently to coat. Cover and refrigerate for 1 hour.
2. Place heavy-duty aluminum foil over grill grates and heat grill on high. Spray foil carefully with pan spray. With tongs, remove mushroom clusters and place on foil-lined grill. Season both sides with salt and sear to golden brown.
3. Turn the heat down to low/medium and cook thoroughly with the lid down until most of the liquid is released and evaporated.
4. Remove mushrooms and set aside on a clean tray. Remove foil with tongs and quickly grill the tortillas.
5. Slice mushrooms if desired, assemble, and enjoy!
**Note:** For a gluten-free option, use corn tortillas.
*Yield: Eight 6" tortillas*
*Vegetarian / Vegan Optional / Gluten-Free Optional*
This flavorful grilled mushroom recipe is an unmatched burst of flavor with incredible meaty texture—fresh, bright, and perfectly suited for the summer season!
**Ingredients:**
- ⅓ cup fresh cilantro, packed
- Juice of 1 orange
- Juice of ½ lemon
- Juice of 1 lime
- 1 tbsp canned chipotle pepper, minced
- 1 tbsp fresh oregano, minced (substitute ½ tsp dried)
- 3 tbsp soy sauce
- 1 tbsp fresh garlic, minced
- ¼ cup white onion, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp ground black pepper
- 1 lb blue oyster mushroom clusters
- Pan spray
- Salt, to taste
- Tortillas (use corn tortillas for gluten-free option)
- Assorted accouterments recommended: chopped lettuce (we used fresh foraged watercress), julienne red onion, diced tomato, sliced avocado, shredded cheese, sour cream, pico de gallo, fresh citrus, cilantro
**Method:**
1. Whisk the first 12 ingredients together in a large bowl. Add mushroom clusters and toss gently to coat. Cover and refrigerate for 1 hour.
2. Place heavy-duty aluminum foil over grill grates and heat grill on high. Spray foil carefully with pan spray. With tongs, remove mushroom clusters and place on foil-lined grill. Season both sides with salt and sear to golden brown.
3. Turn the heat down to low/medium and cook thoroughly with the lid down until most of the liquid is released and evaporated.
4. Remove mushrooms and set aside on a clean tray. Remove foil with tongs and quickly grill the tortillas.
5. Slice mushrooms if desired, assemble, and enjoy!
**Note:** For a gluten-free option, use corn tortillas.