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Shawarma Grilled Oyster
Mushroom Tacos

OXO Chef in Residence
Eden Grinshpan

Chef Eden grilled mushroom tacos
Chef Eden grilled mushroom tacos

Middle eastern meets Mexican with OXO Chef in Residence Eden Grinshpan’s Shawarma Grilled Mushroom Tacos recipe. Oyster mushrooms are grilled with cumin and curry, topped with a garlicky tahini and homemade fresh salsa, then all wrapped up in a warm corn tortilla. The unexpected flavor combos meld together perfectly for a delicious family dinner.


Shawarma Grilled Mushroom Tacos

  • 2 lb oyster mushrooms, wiped clean
  • 3 cloves grated garlic
  • 1 tablespoon finely chopped preserved lemon- rind only
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • Kosher salt and black pepper to taste
  • 1/3 cup extra virgin olive oil plus more for frying


  • Step 1
    Tear the oyster mushrooms apart until they are in smaller pieces but equal in size. In a bowl toss the oyster mushrooms with the preserved lemons, garlic, 1/3 cup extra virgin olive oil, curry powder, cumin and season well with salt and pepper.
  • Step 2
    Heat a frying pan and drizzle in some extra virgin olive oil. Sauté the mushrooms in batches making sure not to overcrowd the pan. Flip when one side is dark golden brown and fry the other side. Remove to a plate and keep warm until you use them.


Garlicky Tahini

  • 1 cup tahini paste
  • 2 teaspoons fresh lemon juice
  • 1 small garlic clove finely grated
  • 1 teaspoon Kosher salt
  • 1/2 cup ice water plus more if needed


  • Step 1
    Place the tahini in a bowl with the garlic, lemon juice, salt and add in the ice water stirring until the tahini loosens. It will get to this weird chunky place but just keep pushing through it. Wrap and refrigerate until you need it.


Fresh Salsa

  • 5 medium tomatoes- finely chopped
  • 1 small red onion- finely chopped
  • 1/2 lemon juiced
  • Half jalapeño- finely chopped (ribs and seeds removed if you don’t want it too spicy)
  • Kosher salt to taste
  • Fresh parsley to garnish


  • Step 1
    Chop all the vegetables and arrange in a bowl. Squeeze in the fresh lemon juice and season with salt. Mix and keep to the side until you use.

To assemble:
Fresh Corn Tortillas

Heat up the corn tortillas in the oven. I like to wrap them in tinfoil and sprinkle in a little water. Place in 350 degree oven and let warm up. Or place in a hot pan for around 20 -30 seconds flipping halfway through to heat up.

Remove from the oven and add in the crispy mushrooms around 4 pieces and drizzle over the tahini. Add a couple tablespoons of the salsa and finish with fresh parsley. Enjoy.

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