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Mushroom Turkey Tacos

Mushroom tacos are easy to prepare and absolutely delicious.  The addition of fried blue oyster mushrooms takes these tacos to another level.  Don't feel like you have to use blue oyster mushrooms for this recipe.  Other gourmet mushrooms will work too!

This recipe came from our usual taco Tuesday dinner, but this time we had a pile of blue oyster mushrooms that needed to be eaten.  They turned out so good, we needed to share this easy to make recipe with everyone.

Serves 2-4


1 lb pre-seasoned ground turkeyMushroom & Turkey Tacos

½ to ¾  lb blue oyster mushroom caps

1 Tbsp olive oil

½ clove minced garlic

¼ cup chopped red onion

Cajun seasoning

2 cups frozen sweet corn

Shredded cheese (cheddar or Monterey Jack)

Sour cream

Lettuce optional

Ortega Taco sauce




Tortillas or Hard taco shells



Cook the turkey, mushrooms and corn at the same time.  Start by browning the pre-seasoned ground turkey in a skillet.  Make sure to break up the turkey well so the pieces fit in your taco shell nicely. 

In a sauce pan, add 2 cups frozen sweet corn, and fill with water just above the corn.  Heat it on the stove.

Prepare the blue oyster mushrooms by cutting the stems off where they start to get woody and tough.  Then tear the caps into ½ inch wide strips from the outer edge, toward the stem.  Put some olive oil in a cast iron skillet and fry the mushrooms on medium high heat.  Click here to see our blog post “Easy Pan fried Mushrooms.”  It’s basically a how to, so you get perfectly fried mushrooms.  Add the minced garlic and onions to the mushroom pan during the last 2 minutes of cooking.  Remove when golden brown and season the mushrooms with salt, pepper, and Cajun seasoning to taste.

Then make tacos!  Put some turkey meat in a taco shell, as well as mushrooms, corn, shredded cheese, sour cream, lettuce, taco sauce, and salsa.  Season with a little more salt, and pepper and enjoy the awesomeness!

Mushroom & Turkey Tacos up close

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