Serving Size: 4 Servings, 8 tacos
Time: 20 Minutes
½ cup apple cider vinegar
½ cup water
1 tablespoon sugar
1 tsp salt
1 red onion, thinly sliced
(2) 8 oz boxes of lion’s mane
1 can chipotle chiles in adobo, blended
2 Tbsp honey
3 Tbsp grapeseed or canola oil
1 clove garlic, minced
1 tsp cumin
1 tsp salt
¼ cup cilantro
¼ cup radish
Step 01 - Make pickled onions ahead. Whisk together vinegar, water, sugar, and salt. Add sliced onions to brine, and let sit at room temperature for at least 1 hour or overnight. Drain onions before using.
Step 02 - Trim woody ends of lion’s mane mushrooms, then tear into 1” chunks. Season with salt and set aside.
Step 03 - In a medium bowl, combine ¼ cup adobo sauce, honey, garlic, 1 tablespoon oil, and cumin. Add lion’s mane to the bowl and toss until mushrooms are evenly coated with sauce. Set aside while you prep your toppings.
Step 04 - Cut lime into wedges. Coarsely chop cilantro. Thinly slice radish. Cut avocado into wedges.
Step 05 - Heat a large non-stick skillet or cast iron over medium-high. Warm tortilla until pliable and toasty, 30 seconds per side. Transfer tortillas to a shallow bowl lined with a clean towel and wrap to keep warm.
Step 06 - Add 2 tablespoons oil to the pan. Once oil begins to shimmer, cook lion’s mane in small batches to avoid overcrowding. Allow the mushrooms to brown and caramelize on one side before stirring, 3-5 minutes. Once all mushrooms are cooked, set aside.
Step 07 - Unwrap tortillas and build tacos with lion’s mane, pickled onions, avocado, radish, cilantro, and a squeeze of lime juice.
By: Phoebe Tran