Pulled Mushroom Tacos With Salsa Guille
4.3
(22)
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
In Mexico, the most commonly offered vegetarian taco at taquerias is the taco de champiñon, or mushroom taco. This recipe lets mushrooms shine, turning them crispy and meaty, almost like carnitas—for even juicier, less crisp mushrooms, feel free to remove them from the heat a few minutes earlier than directed below. I top the pulled mushrooms with a creamy, savory salsa that has been passed down from my great-grandmother to my mother, with a nutty twist that cools the heat of serrano chiles. Read more about the mushroom technique here.
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