Start with the sauce: in a dry, heated pan, lightly toast the oregano, allspice, cinnamon, paprika, chilli powder and cumin and char the garlic cloves. Remove from the heat and spoon into a blender with the tomato purée, white wine vinegar and juice of the orange and lime. Blitz to a smooth consistency and season.
In an oiled and heated pan, add your sliced mushrooms and sauté until golden brown. Drain off any excess liquid, then pour the sauce mix over the mushrooms. Bring to a boil and then reduce to a simmer, season to taste.
To serve; spoon the mushroom pibil into chargrilled tortillas and top with fresh coriander, pickled red onions, a drizzle of soy cream, lime and hot sauce.