4-5 large king oyster mushrooms, cut the tops off and shred the stems using a fork (Check your local Asian market for these!)
Juice from ½ orange
Juice from ½ lime
2 tbsp olive oil
2 tsp liquid aminos
2 tsp coriander
1 tsp cumin
2 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp pepper
2 guajillo peppers, stems and seeds removed
2 ancho pepers, stems and seeds removed
3 arbol peppers, stems and seeds removed
5-6 tomatillos
3-4 whole cloves of garlic
½ white onion, roughly cut into 3-4 slices
1 cup water
Salt/pepper to taste
Diced white onion
Cilantro, chopped
Radishes, thinly sliced
Directions
Mix the shredded mushrooms with taco ingredients in a medium bowl. Set aside to marinate for about 30 minutes.
Preheat the griddle to medium-high heat. Toast the guajillo, ancho, and árbol peppers on all sides for 2–3 minutes, until fragrant. Transfer the peppers to a small bowl and cover completely with 1 cup of hot water. Let them soak.
Add the tomatillos, garlic, and quartered onion to the griddle with a little oil. Cook until all sides are nicely charred. Lightly squirt with water, cover with a dome, and steam for about 10 minutes, adding water as needed.
Meanwhile, preheat your pizza oven to 400°F (200°C). Once hot, spread the marinated mushrooms on a baking sheet and roast for about 15 minutes, until darkened and the edges are slightly charred.
Add the soaked peppers, 1 cup of the reserved water, and the cooked garlic to a blender. Blend until smooth. Add the charred tomatillos, onion, salt, and pepper. Blend again to your desired salsa consistency.
Lower the griddle heat to low and toast the tortillas until warm and slightly crisp.
To assemble the tacos, layer each tortilla with the roasted mushrooms, spoonfuls of salsa, diced white onion, chopped cilantro, and sliced radishes. Serve immediately.
