Meaty mushrooms get spiced to perfection and roasted until crisp before they're tucked into warm corn tortillas.
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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,, 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.
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.
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