Ingredients

• 1 small red onion
• 1 cup distilled white vinegar
• 1 cup water
• 1 1/2 teaspoons kosher salt, divided
• 4 large portobello mushroom caps
• 2 plum tomatoes
• 1 small heart romaine lettuce
• 4 radishes
• 1 tablespoon ground cumin
• 2 teaspoons sweet paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground black pepper
• Pinch of cayenne pepper
• 8 ounces fresh oyster mushrooms
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 1/2 cups hummus

1. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Meanwhile, thinly slice 1 red onion; place in a medium heat-proof bowl. Pour 1 cup white vinegar, 1 cup water, and 1 teaspoon of the kosher salt in a small saucepan. Bring to a boil over medium-high heat, stirring until the salt is dissolved. Pour over the onion and set aside while you prepare the bowls.
2. Cut 4 large portobello mushroom caps into 1/2-inch thick slices, then cut the slices in half crosswise. Halve 2 plum tomatoes lengthwise and core. Coarsely chop 1 heart romaine lettuce (about 4 cups). Cut 4 radishes into matchsticks.
3. Place 1 tablespoon ground cumin , 2 teaspoons sweet paprika, 1/2 teaspoon ground turmeric, 1/4 teaspoon ground cinnamon, the remaining 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and a pinch cayenne pepper in a small bowl and stir to combine.
4. Place the portobello mushrooms and 8 ounces oyster mushrooms on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, 2 tablespoons lemon juice, and the spice mixture; toss to coat. Arrange in an even layer and place the tomatoes cut-side up on the baking sheet. Roast until softened, about 15 minutes.
5. Drain the liquid from the onions. To serve, spread 1 1/2 cups hummus onto the bottom of 4 bowls. Top with the romaine, tomatoes, mushrooms, radishes, and pickled onions.