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.
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What you’ll need
Rimmed Baking Sheet
$26 At Amazon
Citrus Juicer
$20 $15 At Amazon
Medium Bowl
$17 At Amazon
Cutting Board
$10 At IKEA
Ingredients
4 servings
1
2
2
1
1
2
2
2
2
½
Preparation
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.
Step 2
Build tacos with tortillas, mushrooms, salsa, vegan sour cream (if using), radishes, tomatoes, and cilantro. Serve with lime wedges for squeezing over.
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Leave a Review
Reviews (39)
Back to TopThese were ok. Definitely need more sides to compliment and bulk them. I actually ended up chopping up a whole can of chipotle peppers in adobo sauce and adding the peppers to the mix. After roasting mushrooms, I poured the remaining sauce over mushrooms and it was quite tasty. Give it a try.
Aspen Z
Aspen
4/19/2023
So yummy, made these multiple times!
Anonymous
Philadelphia
3/27/2023
I had mushroom tacos at an acclaimed restaurant in Hells Kitchen, NYC. The mushrooms were underloved, and the tacos were "meh." My disappointment led me to make some at home; this recipe exceeded my expectations! Next time, I would cut down on the salt, I did not add the oil to the spices, but rather directly to the mushrooms, and I tossed them then added the dry herbs, so there was no "paste" (see reviews below) to deal with. A keeper. Thanks, bon appetit
Allyson
11/18/2022
This is one of my favorite dishes to make and has become a weekly dinner in our household! Depending on how hungry we are, sometimes I make more or less mushrooms and adjust the amount of spices accordingly. If you're afraid of there being too much flavor from the spices, I would suggest keeping the spice ratio but adding more mushrooms so that the spices are more dispersed or even tossing with more lime juice. I'm not vegan so I serve this with queso fresco or cotija, homemade pico de gallo and avocado and it's *chef's kiss*.
NP
San Francisco, CA
10/27/2022
Mushrooms cooked down to nothing, and I t couldn’t understand why this rated so highly. Okay, but I won’t have this on repeat.
Jan T
Sydney Australia
8/10/2022
I dont see the adobo in the recipie
Dagmar H
Mexico City
6/28/2022
Not the best…the ratios for spices were way off; it was way too salty and too much of the spices included when the mushrooms could have been great with just a bit of added spice. Maybe better if the spices were toned down but I won’t make it again.
Kat
4/20/2022
Delicious recipe with wiggle room for spices! We added some smoked paprika with some spice blends neighbors have given us. It turned out delicious! Although it looked like a lot of mushrooms, mushrooms cook down. So just cook them all ;) you will want another taco ;)
Madeline
Reno, NV
3/2/2022
Delicious and simple! If availability or affordability of nice shrooms is an issue, subbing potatoes diced to 1/2" cubes is also tasty. Just lower the over temp to 350/375 to afford longer time and to prevent burning the adobo spice paste.
Alex
Atlanta, Georgia
12/10/2021
So so good. New go-to for a quick, meatless meal.
Anonymous
Milwaukee, WI
12/9/2021
This recipe was so good! I had to leave them baking a it less because my oven doesn’t work that well. Left them baking for 16-18 min and they turned out amazing!
Huber Lopez
California
11/24/2021
Agreed w/ Alaska that this was more of a paste than a marinade. Allso, cut the salt, and it was appropriately salty for my needs. I also added 2 TBS orange juice to lighten the mixture. Then, what I've often seen on Bon Ap--tear the mushrooms rather than chop them. Had radishes, but didn't see a good "fit". Also didn't have any cilantro today. So.I did a (sprinlkle) of salt on thinly sliced red onions, drained and rninsed tnem) quartered grape tomatoes, added sour cream & guac. Now? Whenever mushrooms are on sale? I'll experiment with the Spanish and Fiipino versions.
Lucida
Boston
11/3/2021
This recipe came out super good and since my oven isn’t kind of finicky and sometimes gets to hot even when I set it to a certain F I had to watch carefully until they got golden and crispy I took them out. It was more like 18 in the oven.
Esther dawn
San Diego, CA
10/29/2021
Spice mixture is more of a paste, so mushrooms turned out very dry. Had to compensate with sour cream and salsa to add moisture.
Anonymous
Anchorage, AK
10/27/2021
This sounds really good, and I will be making these soon. How do you make the shells crispy without being chewy. Thank you for the recipe.
Linda Malnati
Ontario California
10/24/2021