Mushroom Tacos with Crispy Asparagus Salsa – La Maison Orphée

Ingredients

• 500 g cremini mushrooms, torn with your hands in bite-size pieces
• 500 g oyster mushrooms, torn with your hands in bite-size pieces
• 1 tbsp. ground cumin
• 1 tbsp. paprika
• 1 tsp. dried oregano
• 1/2 tsp. cayenne pepper (or less depending on your preference)
• 12-15 Mexican-style corn tortillas
• 1/2 cup organic virgin sunflower oil