Market Mushroom Taco

Yield: 24 Tacos

For the mushrooms:
1 lb. crimini mushrooms
1 lb. shiitake mushrooms
1 lb. oyster mushrooms
1 lb. crushed garlic
1 bunch fresh thyme
½ cup vegetable oil
kosher salt, to taste

For the escabeche:
1 head of cauliflower, in florets
2 cups carrots, julienned
1 cup jalapenos, sliced
1 white onion, julienned
1 ½ Tbsp. garlic, chopped
1 tsp. oregano
1 ½ cup apple cider vinegar
1 ½ cup olive oil

For the tacos:
24 small tortillas
3 cups prepared cilantro crema

1. For the mushrooms: Clean all mushrooms. Remove stems from shiitake mushrooms and discard, quarter criminis and tear apart oyster mushrooms.
2. Heat a cast-iron skillet until lightly smoking. Add vegetable oil until warm and then add mushrooms. Caramelize until golden brown and add crushed garlic and fresh thyme sprigs.
3. Adjust with salt once caramelized. If you season with salt too soon it can cause mushrooms to leach liquid causing them to not caramelize. Place on sheet pan to cool.
4. For the escabeche, heat olive oil and lightly sauté cauliflower. Fold in jalapenos, carrots, garlic and oregano. Deglaze pan with apple cider vinegar. Cool immediately. Escabeche should be bright and colorful.
5. For tacos: to order: top one tortilla with mushroom mixture and escabeche. Drizzle with prepared cilantro crema.

Photo and recipe: the Mushroom Council