Adobo Mushroom Tacos
Courtesy of bon appétit
These mushroom tacos are “the most requested dish at family gatherings and potlucks with friends,” writes Edgar Castrejón in his book, Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community, all about vegan Mexican and Latin American cooking. While Castrejón recommends chanterelle mushrooms for their “chewy texture that satisfies, like a meat filling,” almost any combination of mushrooms, torn or cut into bite-size pieces, works well in this recipe. Toss the mushrooms energetically to ensure the spice mix gets into all the nooks and crannies. As good as the seasoned mushrooms are, the tacos really come alive with the toppings, so don’t sleep on those.
Ingredients For Adobo Mushroom Tacos
1lb. mixed mushrooms (such as chanterelle, oyster and/or crimini), coarsely chopped
2Tbsp. avocado oil or vegetable oil
2Tbsp. fresh lime juice
1Tbsp. dried oregano
1Tbsp. onion powder
2tsp. garlic powder
2tsp. ground cumin
2tsp. coconut sugar or organic cane sugar
2tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
½tsp. cayenne pepperWarm small corn tortillas, salsa, store-bought vegan sour cream (optional), sliced radishes, halved cherry tomatoes, chopped cilantro, and lime wedges (for serving)
Preparation For Adobo Mushroom Tacos
Place a rack in middle of oven; preheat to 400°. Toss mushrooms, oil, lime juice, oregano, onion powder, garlic powder, cumin, coconut sugar, salt, and cayenne in a medium bowl until mushrooms are well coated. Spread mushrooms out in a single layer on a parchment-lined baking sheet and roast until golden brown and crisp, 20–25 minutes.
Build tacos with tortillas, mushrooms, salsa, vegan sour cream (if using), radishes, tomatoes, and cilantro. Serve with lime wedges for squeezing over.
Photo By Isa Zapata, Food Styling By Cyd McDowell, Prop Styling By Paige Hicks