veganoMediumFree

Pressed Oyster Mushroom Chicharrón Tacos

Name: Pressed Oyster Mushroom Chicharrón Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 500 g Oyster mushrooms; 3 cloves Garlic; 300 ml Green tomatillo sauce; 12 Corn tortillas; 0.5 White onion; 1 to taste Coriander; 2 cdas Vegetable oil; 1 to taste Salt

30 min (10 prep + 20 cook) Medium 4 servings Moderno MX

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

Vegan tacos with pressed oyster mushrooms in green sauce, mimicking chicharrón prensado.

About this recipe

Oyster mushrooms pressed in a hot pan until compact and crispy, then braised in green tomatillo sauce. They mimic traditional pressed chicharrón with a surprisingly good vegan result.

History & Origin

Chicharrón prensado is one of the most popular fillings for street tacos in Mexico City, Puebla and Estado de México. It is made by compressing cooked pork fat and skin into compact blocks, which are then braised in green or red sauce. Its unique texture — crispy on the outside but juicy within — is hard to replicate, but oyster mushrooms offer a surprisingly convincing vegan alternative. By pressing the mushrooms in a hot pan with some weight on top, they lose their moisture and develop a golden, compact crust that, when braised in green tomatillo sauce, absorbs all the flavours of the tomatillo, garlic and chilli. This pressing technique is the secret to achieving the characteristic texture. It is one of the most popular vegan Mexican recipes on social media and reflects the ingenuity of contemporary plant-based cooking.

Estimated cost

£6.00

Total cost

£1.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

200

Calories

Protein

28g

Carbohydrates

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Clean the oyster mushrooms with a damp cloth. Separate the clusters into individual portions without shredding them too much.
2
Heat a heavy frying pan over high heat without oil. Place the mushrooms in a single layer and press another heavy pan on top.
💡 Do not oil the pan — the mushrooms need to dry out, not fry.
3
Cook for 4-5 minutes without moving, until the underside is golden and crispy. Flip and press again for another 4 minutes.
4
Remove the mushrooms from the pan and cut them into bite-sized pieces.
5
With a little oil in the same pan, fry the minced garlic for 30 seconds, add the green sauce and let it bubble. Add the pressed mushrooms and cook for 5 minutes. Season with salt.
6
Heat the tortillas on a comal. Serve the mushrooms in the tortillas with chopped onion and coriander.