From My Bowl

0 Prep the Mushrooms: Brush off any dirt or debris from your mushrooms with a damp paper towel or mushroom brush. Trim the thick “root” ends off of the mushroom clusters. Then, use your hands to separate the mushrooms, tearing the larger mushrooms into 1/2" or so “strips”. Transfer the mushrooms to a gallon-sized ziploc bag and set aside.
1 Make the Marinade: Add the orange juice to a small jar along with the avocado oil, chipotle pepper, adobo sauce, garlic, cumin, and oregano. Seal the jar and shake the marinade vigorously, until the oil and juice are emulsified.
2 Marinate: Pour the marinade into the bag of mushrooms and seal the bag; toss the bag and use your hands to massage the marinade into the mushrooms until they are all evenly coated. Place the mushrooms in the fridge for a minimum of 2 hours or up to a maximum of 2 days.
3 Sear the Mushrooms: For the best color and texture I recommend using a cast iron pan, but you can also use a stainless steel or nonstick pan. Warm the pan over medium heat and add enough oil to the pan to lightly coat the entire bottom of it. Add half of the mushrooms to the pan (overcrowding =  mushy mushrooms). Quickly toss the mushrooms in the oil until they are evenly coated, then spread them out evenly across the bottom of the pan. Let the mushrooms sear for 3 to 5 minutes, until the bottom edge is brown. Do your best to flip the mushrooms and spread them out again; sear the mushrooms for an additional 5 to 8 minutes, turning the mushrooms every 2 minutes or so until all sides are golden. Sprinkle the mushrooms with salt and toss well before removing from the pan.
4 Repeat: Add more oil to the pan if necessary. Add the remaining mushrooms to the pan and repeat the same cooking process. Season the mushrooms with salt and toss well. Add the first batch of mushrooms to the pan and mix well. Keep the pan over low heat to keep the mushrooms warm while you warm your tortillas and taco toppings (or however you want to serve these!).
5 Assemble: Fill each taco with a generous amount of mushroom “taco meat” and top as desired. Serve warm; leftovers will keep in an airtight container in the refrigerator for up to 4 days.