Recipe Details
This PNW-inspired Lion's Mane mushroom taco recipe is a delicious and unique way to enjoy this nutrient-dense mushroom. The crispy and savory Lion's Mane pairs perfectly with smoky chili powder and paprika, and the tangy chipotle mayo adds a bright, flavorful kick. Plus, the addition of shredded cabbage provides a fresh and crunchy contrast to the warm and savory filling.
Recipe Facts
Quick Health Facts
Lion’s Mane has more protein than beef, depression-fighting brain-derived neurotrophic factor (BDNF), and contains antioxidants that work to combat inflammation. Cabbage lowers LDL (bad cholesterol), and chili powder is high in potassium, riboflavin, niacin, and magnesium.
Ingredients
Preparation
Rinse the Lion's Mane mushrooms under cold water. Pat dry with paper towels. Use a sharp knife to slice the mushrooms into bite-sized pieces.
Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced red onion. Sauté for 2-3 minutes, until the onion is softened.
Add the Lion's Mane mushrooms to the skillet. Sauté for 5-7 minutes, until they begin to brown and crispen.
Add the shredded cabbage to the skillet and stir to combine. Add the chili powder, smoked paprika, salt, and pepper. Stir to coat the vegetables. Sauté for an additional 2-3 minutes, until the cabbage is slightly softened.
To make the chipotle mayo: Mix together the mayonnaise, adobo sauce, lime juice, salt, and pepper in a small bowl.
Heat the corn tortillas on a hot griddle or in a dry skillet, until slightly charred and pliable.
To assemble the tacos, spread a spoonful of the chipotle mayo on each tortilla. Top with the sautéed Lion's Mane mixture. Serve hot.