Mushroom Tacos

Let's cook

1. 1

   Quick-pickle the onion

   Cover the sliced onion with the vinegar, sugar, and a teaspoon of salt. Leave 20 minutes — it turns bright pink and loses its harshness.

2. 2

   Tear, do not slice

   Tear the mushrooms into rough pieces by hand. Ragged edges crisp far better than clean-cut ones.

   💡

   Torn mushrooms brown much better. It looks messy and tastes better.

3. 3

   Roast hot and spread out

   Toss with the oil, spices, and salt and spread over two trays. Roast at 425°F (220°C) for 25 minutes, tossing once, until browned and crisp at the edges.

   💡

   Two trays. Crowded mushrooms release water and stew in it.

4. 4

   Add garlic late

   Stir the garlic through for the final 5 minutes only, so it does not burn.

5. 5

   Make the crema

   Stir the sour cream with the chipotle and lime juice, plus a splash of water to loosen.

6. 6

   Assemble

   Warm the tortillas over a flame, fill with mushrooms, and top with crema, pickled onion, avocado, and cilantro.

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