Sauté sliced mushrooms or nopal strips over medium-high heat with a little oil and sea salt until tender and lightly caramelized. Let the excess moisture evaporate to concentrate the flavor. Gently heat the morita sauce and pour it over the hot vegetables, allowing its smoky, complex flavor to complement the dish without overpowering it. Serve as a vegetarian taco filling with warm corn tortillas or as a side dish, topped with onion, fresh cilantro, and a squeeze of lime.
