Package suggestion: Fill tortillas or crispy taco shells with prepared M’Shroom shreds, quick pickled red onion, fresh salsa and shredded vegan cheese.
1.) Quick Tacos: Fill warm tortillas or crispy taco shells with M’Shroom shreds, sliced radishes, sliced pickled jalapeños, toasted pumpkin seeds and cilantro.
2.) Taco Salad: Top shredded romaine lettuce with M’Shroom shreds, tomatoes, corn, crumbled tortilla chips, guacamole, vegan sour cream and pico de gallo.
3.) Mexican Style Shreds-Topped Baked Potato: Top a baked potato or baked sweet potato with M’Shroom shreds, vegan cheese, pickled red onions, crushed tortilla chips and cilantro.
4.) Mushroom and Spinach Enchiladas: Arrange M’Shroom Shreds and shredded spinach down the center of small corn tortillas and roll up snugly. Arrange in a baking dish, seam side down. Generously spoon over red or green enchilada sauce (or both!), top with shredded vegan cheese and bake at 350°F/180°C until bubbly and golden brown. Garnish with toasted pumpkin seeds.
5.) Mexican-Style Torta: Spread a soft roll with vegan mayo and green salsa, then layer on M’Shroom Shreds, sliced avocados, sprigs of fresh cilantro, shredded iceberg lettuce, sliced tomatoes and pickled red onions.