Champiñones al Pibil (Vegetarian)

Pibil Oyster Mushroom Tacos 

Serving: 6 people

Ingredients

• 1kg Oyster mushrooms 
• 90ml olive oil
• 2 tsp salt
• Black pepper

Marinade:

• 100g Achiote (annatto) paste
  
• 1 tsp ground black pepper
• 4 garlic cloves peeled
• 1 tsp whole cumin
• 1 tsp salt
• ⅓ cup water

Method

1. Preheat the oven: 200 °C fan oven setting
   
   
2. Prep the mushrooms: give the mushrooms a quick light rinse in cold water - do not soak them! Pat them dry with paper towel. Slice each one only once lengthways (you want them big and juicy). Drizzle over the olive oil and salt and a few grinds of black pepper, mix really well
   
   
3. Make the marinade: in a blender, mix all the marinade ingredients. In a bowl, mix the mushrooms with the marinade and refrigerate until needed. These can also be prepped and left to marinate a few hours before or even overnight
   
   
4. Cook: line 2-3 baking sheets with baking paper. Spread the mushrooms out onto the lined sheets. Cook for 15 minutes, checking them after 10 minutes and shuffling them – they should be nicely roasted with crispy edges
   
   
5. Serve: serve with warm corn tortillas, pickled onions and salsa