Grilled pork ribs
Cooking Time: 30 minutes
Total Time: 40 minutes
Serving: 4 servings
In Mexico, the most commonly offered vegetarian taco at taquerias is the taco de champinon, or mushroom taco. This recipe lets mushrooms shine, turning them crispy and meaty, almost like carnitas - for even juicier, less crisp mushrooms, feed free to remove them from the head a few minutes earlier than directed below.
I top the pulled mushrooms with a creamy, savory salsa that has been passed down from my great grandmother to my mother, with a nutty twist that cools the head of serrano chiles. Read more about the mushroom technique here.
1 lb, oyster mushrooms, brushed clean
1 cuo avocado oil or grapeseed oil
2 large garlic cloves, smashed, peeled
2 large or 4 small dried bay leaves
Zest of 1 small lime
1 tsp. smoked paprika
Shred mushrooms by pinching edge of caps and pulling apart all the way to the stem, like pulling string cheese. (Shreds needn't be uniform; the thinner stripes will get crispier while the thicker ones will remain more meaty.)
Pour oil into a cold medium Dutch oven or other heavy pot; add garlic and bay leaves. Set over high heat and cook until garlic is golden, about 5 minutes. Remove garlic and bay leaves with a slotted spoon; discard. Reduce heat to medium-high.