1lbhen or chicken of the woods mushrooms, thinly slicedYou can use fresh or frozen hen of the woods here
30gramsdried chilisor roughly 2 heaping tablespoons chili powder
1chipotle pepper in adobo (optional) you can add more if you like it extra spicy
2teaspoonstoasted, ground cumin seed
3large garlic cloves, lightly crushed
1large onion, peeled and cut into quarters
6cupsvegetable, mushroom or meat stock
Finishing and serving
Kosher salt, to taste
Reserved cooking liquid, to taste (about ½ cup)
Cooking oil, to taste (about 2 Tablespoons)
Chopped fresh cilantro, to taste
Instructions
Toast the dried chilis in a 325 F oven for 15 minutes or until crisp, then allow to cool. Break the tops/stems from the chilis, shake out as many seeds as possible, then grind to a powder in a spice grinder and reserve.
Put all the barbacoa ingredients into a slow cooker and cook on low for 8 hours. If the level of liquid gets low in the cooker, top it off with a little more to the mushrooms are submerged.
Remove the mushrooms to a bowl with a slotted spoon, then season to taste with salt, a good splash of the cooking liquid, and cooking oil, olive oil, or melted butter to taste.
Heat the mushrooms up in a pan to disperse the fat and cook for a few minutes (you don't need to brown them, just cook them for a few minutes to dry out) then add them to tacos like you would shredded meat, or another preparation you like. Double check the seasoning for salt, heat/chili, before serving. garnish with a good handful of chopped fresh cilantro to give it some color.
Notes
Mushroom Substitutions
Many mushrooms can work here, but the best will be meaty ones like shiitakes, hen of the woods, chicken of the woods, and oyster mushrooms.