Name: Mushroom Tacos (Tacos de Hongos)
Yield: 6 tacos
Ingredients: 1 guajillo chile (to make guajillo powder) or 1 teaspoon chili powder; 2 tablespoons olive oil; 4 cups oyster mushrooms, chopped into big 2-inch pieces; 10 to 12 small fresh shiitake mushrooms, stems removed and cut in half; 10 to 12 cremini mushrooms, quartered; 4 cloves garlic, minced; 1 1/2 tablespoons chopped epazote, optional; 3/4 teaspoon salt; 6 (5 to 6-inch) corn tortillas; 1 cup vegan sour cream or cashew cream; 1 roasted habanero, optional; raw pine nuts