Lion's Mane Tacos

Lion's Mane Tacos

Serves 2 

Ingredients

10 ounces lion’s mane mushrooms, torn into 1” thick pieces (about 4 cups)

Olive oil or butter

2 cloves garlic, minced 

½ teaspoon minced jalapeño (optional)

½ teaspoon ground cumin 

½ teaspoon mild chili powder 

½ lime, for seasoning 

Salt 

Method

Heat a dry skillet over medium heat and add your mushrooms along with a big pinch of salt, being careful to only put as much in as can fit in the skillet with a little space between the pieces (don’t crowd your mushrooms!) - do this in batches if you need to. Let cook for about 8-10 minutes or until most of the water has been released from the mushrooms (lion’s mane have a high water content so this is important), tossing once or twice while cooking. Add 1 tablespoon oil or butter, and another pinch of salt, and increase heat to medium-high. Let mushrooms cook for 3-4 minutes per side or until they begin to get golden brown. Right before removing from heat, add ½ tablespoon more of oil or butter, the garlic, jalapeño, cumin, coriander, and chili powder. Toss to thoroughly combine everything and let cook for 1-2 minutes longer. Add the juice of the lime and toss once more before removing from the heat and setting aside to serve. 

 

Serving Recommendations for the Tacos 

Tortillas 

Slightly Spicy Shaved Cabbage & Daikon Slaw (see our recipe)

Quick Pickled Shallots (recipe below)

Yogurt Crema (recipe below

Lime wedges 

Shaved radish 

Cilantro 

Hot sauce 

 

Yogurt Crema 

Yields ¼ cup 

2 tablespoons yogurt 

1 teaspoon lime zest 

2 teaspoons lime juice 

Big pinch of salt 

Black pepper 

¾ teaspoon olive oil 

½ teaspoon ground cumin 

Whisk all ingredients together in a bowl and set aside for 15 minutes, then serve. 

 

Quick Pickled Shallots 

Yields 1 ½ cups 

3 medium shallots, thinly sliced 

¾ cup water 

1 teaspoon black peppercorns 

1 teaspoon salt 

2 cloves garlic, crushed 

½ teaspoon coriander seeds 

¾ teaspoon honey 

1 cup vinegar 

Put shallots in a clean jar. Combine water, peppercorns, salt, garlic, coriander, and honey in a saucepan and bring to a boil while stirring until honey has dissolved. Remove from heat and add vinegar, then pour over the shallots. Let cool to room temperature, then seal with a lid and refrigerate. Shallots are ready to use once they are at room temperature. 




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