• Preheat the oven to 190ºC or 375ºF.
• Wipe the mushrooms with a damp cloth or paper towel to remove any dirt. Place them in a large bowl. Pour in olive or vegetable oil, lime juice, orange juice and the seasoning packet.
• Toss the mushrooms well ensuring that everything is coated. Place the mushrooms in a single layer on a baking tray and roast in the preheated oven for about 20 minutes, until the mushrooms are deeply golden.

For the pineapple salsa and avocado smash

• Dice ½ the pineapple into small cubes and place in a bowl. Squeeze over the juice of ½ lime and mix in half a bunch of chopped coriander.
• Peel the avocado and remove the stone. Place the avocado flesh in a small bowl, crushing it with a fork—season with sea salt and lime juice.

Serving mushroom tacos

• Lay the tortillas on the worktop and spread some of the mashed avocado down the middle of the tortilla. Place the roasted mushrooms on top and spoon over the pineapple salsa, crumbled feta and some freshly chopped coriander.