*recipe at bottom of post*
Last week, I watched a video from Monami Frost, one of my favorite vegan YouTubers, where she made pulled pork tacos using…
Yeap. Mushrooms. A love them or hate them food that I’ve spent most of my life avoiding. After watching Monami’s video, though, I was completely fascinated by the texture of the mushrooms she was using (King Oyster). She was shredding them just like they were pork or any other type of meat.
I started thinking about what else I could make with mushrooms like that, but – not thinking I’d even be able to find the type of mushrooms she was using – I forgot about it.
Just a couple days later, I found them by accident while shopping for produce at the Asian market. I bought them, stared at them on the counter for a while, and had an idea.
Quesadillas. Who doesn’t love quesadillas!? While I have been plenty content with my bean and veggie quesadillas since going vegan, why not spice things up a little with some new texture?
At first, I started thinking that I had bought the wrong type of mushrooms. The stems were firm and spongy, and I couldn’t picture them easily shredding apart. But, sure enough, I began shredding them with a fork and was fascinated by how easy and, honestly, how weird it was.
I threw the shredded mushrooms into my slow cooker and seasoned them exactly the way I would have done shredded chicken. I added a little homemade salsa, covered them up, and let them cook.
I of course had to whip up some guacamole and sour cream. These are quesadillas after all.
I let the mushrooms cook on their own for about 2 hours on high, and then I threw in some black beans for the last hour of cooking.
And, after that, it was time to finally assemble and try out these weird mushroom quesadillas.
Both myself and my girlfriend – who have never been big mushroom fans – could not get enough of these. Shredded up so finely, the mushrooms really don’t taste like anything other than the seasonings you choose to cook them with. The extra texture just took our vegan quesadilla game to the next level.
Try out the recipe down below for yourself (or try Monami’s for a different flavor!) and let me know what you think! I know mushrooms aren’t for everyone, but they are a fun way to play around with your meals on a vegan or plant-based diet!
Shredded Mushroom Quesadillas
- 3 King Oyster Mushrooms
- 4 tortillas
- Half of a 15oz can of black beans
- 1 cup of salsa
- Your favorite taco seasoning packet or…(adjust the following to your preference)
- 1/2 tbsp chili powder
- 1/2 tsp chipotle powder
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1/2 tbsp dried onion
- salt and pepper to taste
- Shred up your mushrooms and place them in a slow cooker. The tops of the mushrooms don’t shred, but you can chop them up finely and toss them in as well.
- Add your seasonings to the slow cooker and stir until the mushrooms are evenly coated.
- Add your salsa to the slow cooker. Depending on how thick or thin your salsa is, you may have to add a little bit of water to fully cover the bottom of the slow cooker with liquid and prevent burning or sticking.
- Cook on high for 2 hours, add your black beans, and cook for an additional hour.
- Assemble your quesadillas with your favorite vegan cheese, additional veggies, or leave them plain! Cook them in a quesadilla maker (like I did) or over the stove. Top with whatever you want and enjoy!
Tag me on Instagram @_stacyolsen if you try these out!
Some of these mushrooms are much larger than others. Depending on the size of yours, you may need to adjust the amount of salsa or seasoning you use. Use your discretion and just make sure that you have enough liquid to cover the bottom of your slow cooker!