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  • Writer's pictureCharlotte Emily

Pulled Mushroom Tacos

Updated: Aug 23, 2021

Pulled Mushroom Tacos

Pulled pork (but vegan!) was something that I’d wanted to try making for a while, but I was quite intimidated… I thought a lot of the flavour came from the pork, but actually you can achieve the same and if not more flavour, by ditching the pork and using mushrooms instead! 

These pulled mushrooms are full of flavour, smokey, incredibly close to the texture of pulled pork and made in just one bowl… less washing up is always a bonus. The taco shells are soft and are a form of flatbreads, so they’re super easy to make, but you can always use already made hard taco shells if that’s what you prefer. 

Hot or cold, these pulled mushroom tacos don’t disappoint! 

Preparation : 30 minutes 

Cooking Time : 15 – 20 minutes

Makes : 6 tacos


– For the Pulled Mushroom –

• 350g Oyster Mushrooms 

• 150g BBQ Sauce

• 4 tbsp Liquid Smoke 

• 1 tsp Onion Powder

• 1 tsp Garlic Powder

• 1 tsp Paprika 

• 1/2 tsp Cumin 

• 1/2 tsp Cayenne Pepper (Optional)

• 1/2 tsp Oil 

•  1 tbsp Apple Cider Vinegar 

•  1 tbsp Brown Sugar

– For the Soft Taco Shells –

• 300g Plain Flour

•  160g Water

•  20g Oil


– For the Pulled Mushroom –

  1. Either with your fingers or some forks, shred the mushrooms (just like you would pulled pork). 

  2. Place the mushrooms in a large bowl with the BBQ sauce, liquid smoke, onion powder, garlic powder, paprika, cumin, cayenne pepper, oil, apple cider vinegar and brown sugar. Mix together until the mushrooms are fully coated and then place the mushrooms into a pan. 

  3. Cook on a medium heat for 15 – 20 minutes, until the mushrooms have reduced in size. As they cook they will release some water, which will evaporate off as they cook. 

– For the Soft Taco Shells  –

  1. Whilst the pulled mushrooms are cooking in the pan, combine the flour, water and oil in a bowl and mix until it forms a dough. 

  2. Divide the dough into 6 portions and on a floured surface, roll them out to your desired size and thickness.

  3. Once rolled, place in a warmed pan and cook on a high heat for 2 minutes on each side. 

  4. Whilst they are still warm, to achieve the shape, place over a rolling pin or squeeze the two sides together into a cooling rack. Once they’ve cooled, they should hold a rough taco shape.

  5. Fill the soft shells with your pulled mushroom mix and any additional salad or sauce and enjoy!


• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes

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