Oyster mushroom tacos with all (or some of) the trimmings from Ottolenghi Flavour / Flavor (page 238) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Radish and cucumber salad with chipotle peanuts

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried ancho chillies for dried cascabel chillies.

  • leahorowitz on April 06, 2026

    Only made the mushroom part, they really are delicious! I cooked them in a pan instead roasting them in the oven. It works fine, just watch them closely. They need enough heat to sear but not too much or they'll burn.

  • Kabinetka on November 30, 2025

    The mushrooms are by far the best thing I’ve made from this book. Worth making in any context, tacos or no.

  • Boffcat on August 30, 2022

    The mushrooms are absolutely delicious, straightforward, and quite a generous quantity for four - I didn't have quite enough oyster mushrooms, so added 100g of portobello mushroom. I also made the pickled onions, which were good.

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