Dry Rub

• Use a dry rub over the mushrooms before cooking them. A traditional Mexican rub, typically used on meats, also brings out the rich flavors of mushrooms. Dried garlic, ground cumin, ground coriander, paprika and chili powder are all standard spices you can toss together then sprinkle, along with salt, all over the mushrooms. Press the rub lightly into the flesh of the mushroom. For a more unusual dry rub, use a herb as the main flavor, such as chopped rosemary or tarragon. Smoke the mushrooms either on a barbecue or in a smoker with a package of hickory wood chips for extra flavor.

Marinade

• Whisk together a wet marinade and cover the mushrooms in it before braising or pan-frying. A chipotle-based marinade works well for this. Blend together chipotles in adobo sauce, canola oil, lime juice and sugar for a simple marinade that can be easily adapted. Add onions and garlic, if you like, or leave it plain. Another flavoring that works well is barbecue sauce, with a dash of chili or paprika to add a touch of heat. Fresh juices, such as orange and lime juice, are also simple means of marinading and adding flavor to the mushrooms.

Stewed

• Stew mushrooms for tacos in a similar manner to meat. Use seasonings that would typically be found on pork, chicken or beef. A standard seasoning is a mole sauce, a combination of tomatoes, chilies, onions, garlic, cinnamon, cumin and cocoa powder. Simmer the mushrooms for 20 to 30 minutes in the Mexican sauce to ensure that they have absorbed its full flavor.

Considerations

• Use standard packaged taco flavoring on the mushrooms if you're in a hurry. This typically includes chili pepper, cumin, coriander, oregano, garlic powder, onion powder and paprika. Use the mushrooms instead of meat, or in a 1:1 ratio with ground beef, seasoning the meat in the same way as the mushrooms. Do not use mushrooms if they appear off -- with brown spots, a slimy feeling or a fishy smell. Discard them immediately, as they can still cause food-borne illnesses even when cooked.