How to Make ‘Bake Off’ Star Nadiya Hussain’s Saag Paneer Spanakopita

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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.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

What you’ll need

• 

  Citrus Juicer

• 

  Rimmed Baking Sheet

• 

  Medium Bowl

Ingredients

4 servings

1

lb. mixed mushrooms (such as chanterelle, oyster and/or crimini), coarsely chopped

2

Tbsp. avocado oil or vegetable oil

2

Tbsp. fresh lime juice

1

Tbsp. dried oregano

1

Tbsp. onion powder

2

tsp. garlic powder

2

tsp. ground cumin

2

tsp. coconut sugar or organic cane sugar

2

tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

½

tsp. cayenne pepper

Warm small corn tortillas, salsa, store-bought vegan sour cream (optional), sliced radishes, halved cherry tomatoes, chopped cilantro, and lime wedges (for serving)

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.

Reprinted with permission from ‘Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community’ by Edgar Castrejón, copyright 2021. Published by Ten Speed Press, an imprint of Penguin Random House.

Buy it on Amazon.com or Bookshop.org

Source : food