This is my first foray into Lion’s Mane mushrooms, and I absolutely loved them! The texture is versatile, and the mushroom company they came from let us know Lion’s Mane mushrooms are unique in that they hold equal culinary value as they do medicinal value. A two-for-one!
- 1 large head of Lion’s Mane, hand-shredded
- 3 garlic cloves, minced
- 1 lime, juiced
- 1 tsp cumin
- 1 tsp paprika
- ¾ tsp chili powder
- ¼ cup extra virgin olive oil
- 6 tortillas, street taco size, warmed
- 1 poblano pepper, seeded and cut into strips
- ½ red onion, cut into strips
- ¼ cup mayonnaise
- 1 tsp sriracha
- 1 tsp lime zest
- 1 lime, juiced and separated
- ½ cup green cabbage, thinly sliced
- ¼ cup chopped cilantro
- Salt to taste
Combine the Lion’s Mane, garlic, lime juice, cumin, paprika, chili powder, and olive oil in a medium bowl. Set aside to marinate.
Mix mayonnaise, sriracha, lime zest, and half of the lime juice in a small bowl. Set in fridge until ready.
Mix cabbage, cilantro, and rest of the lime juice in a small bowl. Add salt to taste. Set in fridge until ready.
Over medium high heat, saute poblano pepper and red onion until soft and browned. Then, add the Lion’s Mane mushroom mix. Saute until all of the water is cooked out of the mushrooms, and the texture is soft. Let cool while you warm your tortillas.
To assemble: Add a scoop of mushroom mix to your tortilla, cover in a little cabbage slaw (about half as much of mushroom mix), and drizzle with spicy mayo.