Oyster Mushroom Pulled Tacos

These shawarma-style mushroom tacos are bold, fresh, and packed with craveable flavor in every bite + 100% vegan.

Oyster Mushroom Pulled Tacos with Crispy Onions & Lemon Tahini

created in partnership with beituti

Ingredients

• For the mushrooms:

  • 1 lb oyster mushrooms, torn into thin strips

  • 2–3 tbsp olive oil

  • 3 tbsp Beituti Zesty or Garlic Shawarma Marinade

  • Salt, to taste

• Toppings:

  • Beituti Lemon Tahini Sauce, for drizzling

  • 1/2 cup crispy fried onions (store-bought or homemade)

  • 1/4 cup chopped fresh parsley

  • 1 small tomato, diced (optional)

  • Extra lemon wedges, for serving

• To serve:

  • 8 small flour tortillas, warmed

Instructions

1. Cook the mushrooms:

   • Heat olive oil in a large skillet over medium-high heat.

   • Add the torn oyster mushrooms and let them sear undisturbed for a few minutes.

   • Stir occasionally and continue cooking until golden brown and slightly crispy—about 8–10 minutes total.

   • Stir in Beituti’s Shawarma Marinade and cook for another 2–3 minutes until the mushrooms are well-coated and caramelized.

2. Assemble the tacos:

   • Warm your tortillas, then pile on the shawarma-spiced mushrooms.

   • Top with crispy onions, chopped parsley, and diced tomato.

   • Generously drizzle with Beituti Lemon Tahini Sauce.

   • Finish with a squeeze of fresh lemon juice, if desired.

xx,

Lauren (Hodgen)

Dear Citrus Diaries Host | @ citrusdiaries.studio

Citrus Diaries Studio | Creative Director

If you’re interested in working together, drop me a line: hello@citrusdiaries.com 🍊

Lauren Hodgen is a passionate food enthusiast and the creative mind behind Citrus Diaries Studio. Since 2018, she has shared her journey of wellness and healing through food, exploring how mindful eating can transform both body and soul. Lauren’s love for wholesome, nourishing ingredients is at the heart of her work, which is designed to inspire others to embrace a healthier, more vibrant lifestyle. Based in Columbus, OH, she creates from the belief that food is not just fuel, but a way to connect with ourselves and the world around us.