Pulled Mushroom Tacos with Cornish Sea Salt Roasting blend


Serves 4



4 x king oyster mushrooms
2 tablespoons olive oil
1 small chopped onion
1 crushed garlic clove
1 teaspoon of paprika
1 teaspoon of ground cumin
1 tablespoon of tomato purée
Large pinch of Cornish Sea Salt 'Roasting Salt'
3 tablespoons soy sauce
1/2 teaspoon maple syrup
50ml vegetable stock


You won't believe this isn't meat! Try this pulled mushroom recipe and create mid-week meat-free tacos with Cornish Sea Salt Roasting Salt blend.


  1. Preheat the oven to 200°c/180 fan.
  2. Start by preparing the king oyster mushrooms. Wash, slice off the caps and chop finely, then shred the stems using a fork to make your 'pulled meat'.
  3. Put the chopped onion and garlic to a pan with the olive oil to soften over a medium heat. Add in the spices, tomato purée and Cornish Sea Salt Roasting blend. Continue to cook until fragrant then tip in the mushroom pieces.
  4. Allow to soften in the pan for about 10 minutes then stir through the soy sauce, maple syrup and vegetable stock. Leave to cook for a few minutes until most of the liquid is absorbed.
  5. Spread out the mushroom mix on a lined baking sheet and bake for 20 minutes until browned and succulent.
  6. Assemble the tacos with the delicious pulled mushroom meat and all of your favourite extra toppings. And an extra sprinkling of roasting salt to give you that final kick of flavour!

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