Oyster Mushroom Tinga & Double Stacked Nachos

This Mexican-inspired preparation of Blue Oyster mushrooms is savory and spicy, with a great texture for topping tacos, burrito bowls, or a favorite: nachos! This crowd-pleasing recipe can be customized with various toppings. You can easily omit cheese or use a vegan alternative.

Serves 4-6 (~2 cups Tinga)

Ingredients

Tinga:

• 2 tablespoon vegetable oil

• 14 ounces RI Mushroom Co. Blue Oyster mushrooms, sliced thinly

• 2 cups onion, thinly sliced (1 large onion)

• ¼ cup carrots, grated

• 1 tablespoon garlic, minced (~3 cloves)

• 1 cup tomatoes, finely chopped (1 large tomato)

• 2 tablespoon tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon smoked Paprika

• 1 teaspoon cumin, ground

• 1 teaspoon kosher salt

• ¼ teaspoon black pepper, freshly ground

• ¼ teaspoon red chili flake, crushed (optional)

Nachos:

• 12 ounces tortilla chips, divided

• 2 cups cheese, shredded, divided

• Guacamole, for serving

• Pickled jalapenos, for serving

• Hot sauce, for serving (Cholula, Texas Pete, or Valentina is best)

• Lime, cut into 8, for serving

• Cilantro, coarsely chopped, for serving

Directions

1. In a large skillet or sauté pan, heat vegetable oil over medium-high heat. Once the oil is shimmering, add sliced RI Mushroom Co. Blue Oyster mushrooms and cook, stirring, until they start to brown, about 2-3 minutes. Add onions, carrots, and garlic, and cook until garlic is fragrant, and onions soften, about 4-5 minutes.

2. Stir in chopped tomatoes, tomato paste, oregano, smoked paprika, kosher salt, and black pepper until well combined. 

3. Reduce heat to medium-low and cook, stirring occasionally, until most of the liquid has evaporated and the mixture looks like pulled chicken, about 8-10 minutes. Remove from heat. It can be used in a variety of dishes or chilled for meal prep. 

4. For Nachos: preheat broiler or oven to 400 °F. Spreading 6 ounces tortilla chips out on a large parchment-lined baking sheet, and evenly sprinkle 1 cup of shredded cheese. Top evenly with another 6 ounces of tortilla chips, and another 1 cup of shredded cheese. Place under the broiler or oven until the cheese is melty and bubbly. Keep an eye on it so it doesn’t burn!

5. Remove from oven, and top with prepared Oyster Mushroom Tinga, guacamole, pickled jalapeños, hot sauce, chopped cilantro, and lime wedges. Dig in!

Chef’s Notes:

• The spice level can be adjusted by adding more or less crushed chili flakes, but be conservative if you plan on topping with hot sauce too.

• It’s best to build the nachos wider rather than taller, so more chips get the delicious toppings.