Step 1

Preheat oven to 400F/200C degrees.

Step 2

In a large bowl, mix together the olive oil, orange juice, Worcestershire sauce, spices, garlic and salt. Set aside.

Step 3

Prepare the mushrooms. Slice the caps off and cut them into very thin slices. Then, using your fingers, pinch the stems and shred them into pieces - some thick, some thinner to mimic shredded meat.

Step 4

Transfer to the bowl and mix until every piece of mushroom is well coated. Arrange on a large baking sheet in a single layer, spreading them as much as you can.

Step 5

Bake for 45-50 minutes, taking the pan out of the oven every 15 minutes or so to stir thoroughly. The mushrooms are ready when they are golden brown and a bit crispy on the outside (they shouldn’t render any water anymore and look a bit dry - but don’t worry, they won’t be!). They will reduce in size a lot.

Step 6

While the mushrooms are cooking, char the tortillas and prepare the taco toppings.

Step 7

Take them out of the oven and let them cool slightly before serving in tortillas, with your toppings (or set up a “taco bar” on the table, where everyone can build their own tacos with their favorite toppings).