Mushroom + Spinach Tacos
Mushrooms act as a great substitute for meat because of their meaty texture and earthy flavor profile. Pro-tip: To clean mushrooms, don't douse them under the faucet. You'll end up with waterlogged fungi. Instead, brush off dirt with a dry paper towel.
2 medium roma tomatoes (about ½ pound)
½ onion, peeled
½ cup Mexican crema, sour cream, or full-fat Greek yogurt
1 lb maitake, oyster, or cremini mushrooms
3 Tbsp olive oil, divided
2 garlic cloves, chopped
1 lb baby spinach
12 small corn tortillas
¼ cup pepitas
Make salsa: Heat oven to 450°F. On a parchment-lined sheet pan, arrange the tomatoes, jalapeños and onions and roast, turning occasionally, until vegetables are charred and cooked through, about 20 minutes. Let cool slightly then transfer to a blender and process until smooth. Strain the mixture to remove big pieces and seeds, then stir in the crema and season with salt. Chill until ready to use.
Grill or roast the mushrooms: Tear mushrooms them into 2-inch pieces and toss them with 2 Tbsp oil, just to coat the surface and not to soak them. Grill over medium heat until charred or roast in a 425° oven until crispy around the edges and tender throughout, about 15 minutes. Season with salt after cooking and reserve warm.
Meanwhile, in a large skillet over medium heat, heat the remaining 1 Tbsp oil; add the garlic and, when fragrant, add the spinach and toss coat with garlic. Use tongs to loosely fold the spinach so the leaves remain separate and do not collect in a mass. When the spinach is wilted, bright green, and looks juicy, remove from heat.
Assemble the tacos: Spread tortillas with about 2 tsp of salsa and top evenly with spinach, mushrooms and pepitas and serve immediately.