A mixture of chestnut and oyster mushrooms works so well in this easy, weeknight taco feast. I love the spicy mushrooms piled on to warm tortillas with the peanutty celeriac slaw and soured cream (although my husband declines the latter because it detracts from the heat). Don’t hate me for suggesting that you grate celeriac on a weeknight – if you have a food processor with a coarse grater attachment, it is the work of seconds, and one small celeriac will give you enough slaw to go with tomorrow’s lunch, too.
