1Tbspadobo sauce from a jar of chipotle peppers15 g
2ears fresh corn
1/4cupchopped cilantro or parsley20 g
1/4cupfinely chopped red onion40 g
1medium jalapenofinely chopped
1limejuice + zest
1Tbspolive oil15 mL
3 to 4radishesthinly sliced
1/2cupcrumbled feta cheese60 g
6 to 8 tortillas
Shred Mushrooms: Preheat oven to 400 degrees F (204 C). Clean mushrooms with a damp paper towel. Using two forks, shred the stems and caps roughly into pieces. Set on a parchment paper-lined baking sheet.
Bake: Drizzle mushrooms with oil, spices, and garlic. Toss around to evenly coat the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges. Stir in the adobo to evenly coat.
Corn Salad: Meanwhile, cut corn from the cob and toss to combine with all Corn Salad ingredients. Set aside to marinate.
Assemble: Spoon warm pulled mushroom, corn salad, radishes, feta, and avocado onto tortillas and serve.
*You can use regular oyster mushrooms if you can’t find king oysters, though you will need many more (about 3 heaping cups). Button or champignon mushrooms don't work well in this recipe.