Recipe rē•spin: Lion’s Mane Tacos

A meatless option for your next Taco Tuesday.

By: Amy Holt
Recipe rē•spin: Lion’s Mane Tacos

Becoming kitchen savvy can be a difficult task, a skill that doesn’t necessarily come naturally to everyone. But it’s no secret that how we nourish ourselves is essential to our overall well-being, affecting the mind, body, and spirit. So to step out of our culinary comfort zone, we tapped into photographer and recipe developer Amy Holt, founder of Peas Thank You, to help us rē•spin our kitchen skills and craft a new vision for home cooking.

This week we’re serving up lion’s mane tacos. Lion’s mane is a mushroom type that many say tastes similar to seafood. Though they can be consumed raw, dried, or steeped as a tea, for this recipe, we will be using them as the base of our tacos. So, relish in the same combination of heat and citrus you’ve become accustomed to and dress your taco as you please – with a slice of avocado, a squeeze of lime, and some diced tomatoes; get creative, more importantly, have some fun.

Lion’s Mane Tacos 

2-3 servings

Ingredients: for “meat” mushrooms

  • 3 cups of lion’s mane-torn apart
  • 2 tbsp of olive oil
  • One small yellow onion – finely diced
  • Two garlic cloves- minced
  • 2 tbsp of butter
  • 1 tsp coriander seeds
  • 1 tsp dried oregano
  • 1.5 tsp cumin
  • 1 tsp brown sugar
  • 1 tsp ancho chili powder
  • Pinch of both salt and pepper
  • 1 tbsp of fresh orange juice
  • One lime squeezed

Ingredients for building tacos-optional

  • Six taco corn tortillas
  • One avocado
  • One lime
  • Pinch of salt
  • One radish- finely sliced
  • 1 tbsp sweet onion – finely minced
  • 1 Fresno chili-finely sliced
  • ½ baby tomatoes cut in half
  • Small bunch of fresh cilantro and flowers

Method of Preparation:

  1. Start by tearing the lion’s mane mushroom up into small bite-size pieces-set it aside.
  2. Using a mortar and pestle, break up the coriander seeds. Then, add the dried oregano, cumin, brown sugar, ancho chili pepper, salt, and pepper.
  3. Mix to combine all the flavors. In a large bowl, place the torn mushrooms and seasonings.
  4. Mix to coat the mushrooms- set aside.
  5. Prep all the taco garnishes.
  6. Once the radishes are thinly sliced- place them in a bowl of cold water. (this helps to crisp them up and drain water before using).
  7. Make avocado smear by placing avocado into a small bowl – add 1/2 lime juice and a pinch of salt.
  8. Smash to combine – set aside.
  9. Heat a cast iron to medium heat.
  10. Drizzle with 2 tbsp of olive oil.
  11. Add the finely diced onion and cook for about 3 minutes until translucent.
  12. Spoon in the minced garlic cloves, stir and cook for another minute.
  13. Add 1 tbsp of butter – allow to melt. Then place all the seasoned lion’s mane into the cast iron.
  14. Do not stir – you want the mushrooms to brown up on the side, touching the cast iron.
  15. After 3 minutes, stir and add the orange juice and an additional tbsp of butter.
  16. Mix while on the heat for 30 seconds. Then, remove from the heat and squeeze fresh lime juice over the top.
  17. Using the stove burner, place the tortilla over the top, allow it to be brown, flip, and repeat on the other side.
  18. Assemble the tacos how you like and enjoy!

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