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Oyster mushroom tacos with sweet mango salsa

Here's what Chloe Coscarelli, winner of Food Network's Cupcake Wars, says: "These vegetarian tacos are fresh and healthy, but oh-so-delicioso!" She grows the mushrooms in her Back to the Roots mushroom kit.

Chef Chloe Coscarelli

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1 medium onion, chopped
1 red, green and/or yellow bell peppers, medium dice
2 cloves garlic, minced
2 tbsp. canola oil
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/4 tsp. garlic powder
Salt and pepper, to taste
1 (15-oz.) can black beans, rinsed and drained
5 oz. oyster mushrooms, shredded
8 (6-inch) flour or corn tortillas, warmed

1 mango, small dice
1/4 bunch cilantro, roughly chopped
1/2 red onion, small dice
1 tbsp. agave


For tacos: In a medium skillet, sauté onion, bell peppers and garlic in oil until soft. Add spices and season with salt and pepper. Add black beans and shredded mushrooms and sauté until desired tender texture. Fill tortillas with the mushroomy goodness!

For salsa: Toss all ingredients together and use to top off the tacos.

Serves 4

Source:, featuring urban mushroom farmers and Back to the Roots founders Nikhil Arora and Alejandro Velez

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