Servings: 4 servings Author: Walker Sauls, owner, Biggest Little Mushrooms in Reno Ingredients1 pound oyster mushrooms torn into small piecesOlive oilPat of butter optional, if you want to make vegan1 green onion finely chopped2 cloves garlic finely choppedSalt1 package sm all corn or flour tortillas1 tomato finely chopped1 white onion finely chopped1 bunch cilantro finely chopped2 limes cut into wedges1 avocado finely choppedMexican blend or goat cheese optional1 can black beansSalsa InstructionsPrepare tomato, white onion, cilantro, limes, avocado, cheese, and salsa, then set aside to use as toppings.Prepare green onion and garlic, then tear oyster mushrooms into pieces. Heat up butter and drizzle olive oil in a pan on medium-low heat and add mushrooms. Sauté about 10 minutes or until they have released their moisture and are beginning to crisp, then add green onions and sauté another minute or two. Add garlic and salt and sauté another minute, then reduce heat. While mushrooms are cooking, heat tortillas either in oven or on stovetop, and black beans for topping in small pot on medium heat.Once everything is properly heated, put oyster mushrooms and chopped toppings onto each tortilla; add squeeze of lime, sprinkle of cheese, and spoonful of salsa to each taco, and enjoy! Serve warmed black beans on the side or in tacos. Related Stories Fall 2021Fungus Among UsThe dryness and extreme temperatures of the high desert certainly are not ideal conditions for humidity-loving mushrooms, but that hasn’t stopped local farmers from sprouting ’shrooms in highly controlled indoor…READ MORE Fungus Among Us ...read more read less