Step 1

Brush any dirt off the mushrooms (don’t use water or your mushrooms will get soggy with water and not tasty marinade!), twist out the stem, and slice into ½” thick slices.

Step 2

Lay the mushrooms in a shallow dish and combine the remaining ingredients for the marinade.

Step 3

Pour the marinade over the mushrooms, turning the slices to coat evenly, and marinate for 10 minutes.

Step 4

While the mushrooms marinate, heat a large non-stick skillet over medium heat. Add a drizzle of olive oil (or water/broth) if you’re not using a cast iron skillet.

Step 5

Add the corn and allow the corn to char, stirring occasionally, while you slice the bell peppers and red onion.

Step 6

Once the corn is nicely charred, about 10 minutes, add in the onion and soften for 1 minute or so. Then add in the bell peppers and season with salt and pepper. Stir occasionally while you grill the mushrooms.

Step 7

Heat a grill pan on a separate burner. Once hot enough, add as many slices of mushrooms as you can fit comfortably on the grill. Be careful, the marinade may splash if the grill is too hot!

Step 8

Grill the mushrooms on each side for 3-5 minutes until nicely charred and softened.

Step 9

Warm your tortilla shells if desired. Spoon a mound of onion, peppers, and corn in the centre of the tortilla shells. Add about 4 mushroom strips on top. And garnish with cilantro and a drizzle of the miso maple tahini dressing. Enjoy!