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.

Photo By Isa Zapata, Food Styling By Cyd McDowell, Prop Styling By Paige Hicks
Ingredients For Adobo Mushroom Tacos

4 servings

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

Step 1

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.

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Step 2

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

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