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King Oyster Mushroom Aguachile

Aguachile is traditionally made with shrimp, but since 2023 is going to be all about mushrooms, we decided to try it out. King oyster mushrooms have a meaty texture and pair well with the herby, citrusy marinade.

Tasty Team
January 19, 2023

20 minutes

King Oyster Mushroom Aguachile

20 minutes

Ingredients

for 2 servings

  • 4 king oyster mushrooms
  • ¼ medium red onion
  • ½ bunch fresh cilantro
  • ½ large cucumber, halved lengthwise and seeds removed
  • 1 serrano pepper, stemmed
  • 1 jalapeño pepper, stemmed
  • 2 large cloves garlic
  • 1 cup fresh lime juice (240 mL)
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon kosher salt

For Garnish

  • ½ large cucumber
  • ½ medium red onion
  • 1 tablespoon fresh cilantro, chopped
  • freshly ground black pepper, to taste

Nutrition Info

  • Calories 100
  • Fat 0g
  • Carbs 25g
  • Fiber 28g
  • Sugar 8g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Make the aguachile: On a mandoline, thinly slice the mushroom stems crosswise into rounds (reserve the mushroom caps for another use). Transfer to a bowl or deep container. Thinly slice the red onion on the mandoline and add to the bowl with the mushrooms.
  2. In a blender, combine the cilantro, cucumber, serrano, jalapeño, garlic, lime juice, vinegar, and salt and blend on high speed until smooth, about 30 seconds.
  3. Pour the marinade over the mushrooms and onion and stir to coat completely. Let sit for 5–10 minutes.
  4. While the mushrooms are marinating, prepare the garnishes: using a mandoline, thinly slice the cucumber into rounds. Thinly slice the red onion.
  5. To serve, arrange the sliced cucumber on a serving plate. Spoon the marinated mushrooms and onion on top, along with some of the marinade. Garnish with the thinly sliced red onion, cilantro, and black pepper. Serve immediately.
  6. Enjoy!

Ingredients

for 2 servings

  • 4 king oyster mushrooms
  • ¼ medium red onion
  • ½ bunch fresh cilantro
  • ½ large cucumber, halved lengthwise and seeds removed
  • 1 serrano pepper, stemmed
  • 1 jalapeño pepper, stemmed
  • 2 large cloves garlic
  • 1 cup fresh lime juice (240 mL)
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon kosher salt

For Garnish

  • ½ large cucumber
  • ½ medium red onion
  • 1 tablespoon fresh cilantro, chopped
  • freshly ground black pepper, to taste

Nutrition Info

  • Calories 100
  • Fat 0g
  • Carbs 25g
  • Fiber 28g
  • Sugar 8g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Make the aguachile: On a mandoline, thinly slice the mushroom stems crosswise into rounds (reserve the mushroom caps for another use). Transfer to a bowl or deep container. Thinly slice the red onion on the mandoline and add to the bowl with the mushrooms.
  2. In a blender, combine the cilantro, cucumber, serrano, jalapeño, garlic, lime juice, vinegar, and salt and blend on high speed until smooth, about 30 seconds.
  3. Pour the marinade over the mushrooms and onion and stir to coat completely. Let sit for 5–10 minutes.
  4. While the mushrooms are marinating, prepare the garnishes: using a mandoline, thinly slice the cucumber into rounds. Thinly slice the red onion.
  5. To serve, arrange the sliced cucumber on a serving plate. Spoon the marinated mushrooms and onion on top, along with some of the marinade. Garnish with the thinly sliced red onion, cilantro, and black pepper. Serve immediately.
  6. Enjoy!
King Oyster Mushroom Aguachile

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