This recipe is pretty loose, and I don't usually measure; but here are some approximations - add more or less spice depending on your taste preference and also how many mushrooms you use.
Slice mushrooms (I used a variety of shitake, oyster, and button because that's what I had on hand, but you could use portobello too) - long thin slices.
Slice onions, long thin slices.
Crush and chop garlic cloves.
Heat 1 tbsp olive oil in large skillet over medium-high heat. Add onions, garlic, onion granules, paprika, cumin, and cook until fragrant. Add mushrooms and continue cooking until soft and golden. Season with S&P, oregano, and a squeeze of lime. Lower the heat and keep warm while preparing other ingredients.
In a small bowl mix together the sour cream (Tofutti is my favourite for both flavour and texture), add lemon juice, garlic, cucumber, and dill. Mix together, season with S&P, taste and adjust seasoning to your preference.
Chop tomatoes. slice cucumbers and radishes, and slice or chop onions.
Place on serving dish
Dry fry tortillas on a skillet over medium-high heat briefly on each side.
Putting it all together:
Warm tortilla, load it up with meat-onion mixture, sauce, and veggies. Fold taco or burrito style and enjoy!!!
