King Trumpet Mushroom and Fried Mozzarella Tacos

This is a vegetarian taco with a satisfying bite owed to the chew and crunch of the dense juicy mushrooms pair with the crisped and creamy cheese.


1 pound King Trumpet Mushrooms, sliced or large chop

1/4 cup Olive Oil

1/2 cup Corn Starch

1 teaspoon ground White Pepper

1 teaspoon Onion Powder

1 teaspoon Kosher Sea Salt

2 cups shredded Green Cabbage of any sort

10 - 16 slices Fresh Mozzarella

10 -16 small Flour Tortillas - depending on size

Tarragon Pickled Onion



  • Mix together: corn starch, pepper, onion powder and salt.

  • Place sliced onions on a cooling rack inside a baking sheet or on a parchment lined baking sheet.

  • Brush mushrooms with olive oil on all sides.

  • Sprinkle to coat on all sides with the corn starch mix.

  • Allow to rest for 10 minutes.

  • Pre-heat oven to 425 degrees.

  • After resting the mushrooms roast in the oven for 30-35 minutes, turning mushrooms halfway through the roasting.

  • Prepare the tortillas:

  • Heat a griddle, or other heavy pan, over medium heat and brush with olive oil.

  • Warm tortilla on griddle.

  • Turn tortilla and top with a slice of fresh mozzarella and allow other side of tortilla to lightly brown.

  • Turn tortilla so the cheese is directly frying on the pan and apply gentle pressure. Cheese will sizzle and give off water as it cooks.

  • Once cheese as melted and spread remove from griddle and place into a tortilla warmer or other lidded crock. Placing a bit of waxed paper or parchment between each cheese crusted tortilla as prepared.

  • Brush griddle with fresh oil between each fried tortilla.

  • Assemble: top tortillas with arugula, roasted mushrooms and tarragon pickled onions.

  • Serve with hot sauce or other garnish as desired.

Makes 10-16 tacos

©2020 by Lucolette.