Encountered on Bon Appetite. There are lots of mushroom taco recipes out there. Many include garbanzo beans and/or walnuts to bulk things up. Another way to get a chewy-er end product is to use mushrooms that have been dried and then "rehydrated". They never completely rehydrate and remain the sort of chewy stuff that has more of a meat texture. This recipe does some of the drying using the oven. Took about 28 minutes in the oven for fresh mushrooms.
The flavor of the resulting mushrooms is good. Don't know if I'd call it Adobo. Tends to get drowned out by flavorful toppings. Might need to up the spices if lots of strong tasting toppings will be added. Also might like to combine with roasted potatoes. Could probably be cooked with the mushrooms at the same time with same spices.
No 'print recipe' option on the original site and the downloaded page exceeds this web server's upload size limit, so here are the key parts of that recipe:
Ingredients
4 servings
1 lb. mixed mushrooms (such as chanterelle, oyster and/or crimini), coarsely chopped
2 Tbsp. avocado oil or vegetable oil
2 Tbsp. fresh lime juice
1 Tbsp. dried oregano
1 Tbsp. onion powder
2 tsp. garlic powder
2 tsp. ground cumin
2 tsp. coconut sugar or organic cane sugar
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
½ tsp. cayenne pepper
Preparation
Step 1
Place a rack in middle of oven; preheat to 400°. Toss mushrooms, oil, lime juice, oregano, onion powder, garlic powder, cumin, coconut sugar, salt, and cayenne in a medium bowl until mushrooms are well coated. Spread mushrooms out in a single layer on a parchment-lined baking sheet and roast until golden brown and crisp, 20–25 minutes.
Step 2
Build tacos with tortillas, mushrooms, salsa, vegan sour cream (if using), radishes, tomatoes, and cilantro. Serve with lime wedges for squeezing over.