1 pound of maitake mushrooms (also known as Hen of the Woods / shitake, oyster or portobello would work too)
6 corn tortillas
1 handful of fresh cilantro, chopped
1 cup of shredded red cabbage
1 cup of Apple Cider Vinegar
1 tablespoon of grapeseed, coconut or avocado oil
1 large tomato, chopped
1 jalapeno, deseeded and sliced
Sea salt / black pepper
1 avocado, sliced
1 cup of vegan mayonaise
2 cloves garlic
1 bunch of cilantro, chopped
1 jalapeno, deseeded and chopped
Sea Salt/Black Pepper
Pre-heat oven to 400 degrees. Rinse and chop off rough stems of mushrooms. In a large bowl, drizzle oil, salt and pepper over mushrooms and gently coat with hands so as not to break the mushrooms apart. Place on foiled baking sheet or cast-iron pan. Roast for 20 minutes or until the edges crisp and brown. You can flip them half-way so evenly cooked. Remove from oven and cool.
While mushrooms are roasting, in a medium bowl, place cabbage and pour vinegar over. Let sit for at least 15 minutes to “quick pickle.” Use for a cabbage slaw topping later. (This can sit in your fridge to up for a month in an air-tight container like a mason jar.)
In another small bowl, add vegan mayo, chopped cilantro, chopped jalapeno and mix. Mince garlic or shave over a microplane into the mixture. Season with salt and pepper.
On serving plater. Arrange corn tortillas. Add mushrooms, cabbage slaw, chopped tomato, jalapeno slices, avocado slices and cilantro. Top with a dollop of the cilantro/jalapeno aoli. Serve immediately with lime wedges on the side.