Step 1

Wipe the mushrooms clean and cut off the caps. Slice the caps thinly.

Step 2

Shred the stems using a fork to make incisions and then pull individual strands apart with your hands (see photos).

Step 3

Heat up 2 tbsp of oil in a heavy bottom frying pan.

Step 4

Throw in the diced onion, fry on a gentle heat for about 10 minutes (stirring from time to time) until translucent and lightly browned in places.

Step 5

Add the diced garlic and fry for another 2-4 minutes, until fragrant.

Step 6

Add the cumin, smoked paprika and coriander. Fry them off gently, stirring the whole time, for a minute or so.

Step 7

Mix in the tomato and adobo (or chilli) paste.

Step 8

Add in all the mushrooms (caps and all). Coat them in what's already on the pan.

Step 9

Add soy sauce (I ended up using 3 tbsp, but you are welcome start off with and 60 ml / ¼ cup stock.

Step 10

Allow the mushrooms to cook in the liquid until most of the liquid gets absorbed. Season with maple syrup and some pepper. You are welcome to add some more acidity, but for me, the tomato and adobo paste provided enough. Cook for another 5 minutes and allow the mixture to cool down. If making a day ahead, refrigerate overnight.

Step 11

Just before you are ready to assemble the tacos, set the oven to 180° C / 355° F fan function (or 200° C / 390° F if your oven has a fan setting).

Step 12

Spread the mushrooms pieces on a baking paper-lined baking tray and bake for about 15 minutes, depending on how browned you would like your end product.

Step 13

Chop your tomatoes very finely, optionally deseeding them as you go along.

Step 14

Mix in the diced onion, jalapeno chilli and coriander.

Step 15

Dress with lime juice, olive oil and maple syrup and season with salt and pepper.

Step 16

Assemble your tacos by putting pulled mushroom, chopped lettuce, tomato salsa, pickled onions (if using) and coriander in the middle of each taco. Dot with vegan sour cream.