INGREDIENTS: FOR “MEAT” MUSHROOMS
3 CUPS LIONS MANE- TORN APART
2 TBSP OLIVE OIL
1 SMALL YELLOW ONION- FINELY DICED
2 GARLIC CLOVES- MINCED
2 TBSP 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 FRESH ORANGE JUICE
1 LIME SQUEEZED
INGREDIENTS: FOR BUILDING TACOS -OPTIONAL
6 TACO CORN TORTILLAS
1 AVOCADO
1 LIME
PINCH OF SALT
1 RADISH- FINLEY SLICED
1 TBSP SWEET ONION- FINELY MINCED
1 FRESNO CHILI- FINELY SLICED
½ BABY TOMATOES- CUT IN HALF
SMALL BUNCH OF FRESH CILANTRO & FLOWERS
START BY TARING THE LION’S MANE MUSHROOM UP INTO SMALL BITE SIZE PIECES- SET ASIDE.
USING A MORTAR AND PESTLE BREAK UP THE CORIANDER SEEDS. ADD THE DRIED OREGANO, CUMIN, BROWN SUGAR, ANCHO CHILI PEPPER, SALT AND PEPPER. MIX TO COMBINE ALL THE FLAVORS.
IN A LARGE BOWL PLACE THE TORN MUSHROOMS AND SEASONINGS. MIX TO COAT THE MUSHROOMS- SET ASIDE.
PREP AND ALL THE TACO GARNISHES: ONCE THE RADISHES ARE THINLY SLICED- PLACE IN A BOWL OF COLD WATER (THIS HELPS TO CRISP THEM UP- DRAIN FROM WATER BEFORE USING). MAKE AVOCADO SMEAR BY PLACING AVOCADO INTO A BOWL- ADD ½ A LIMES JUICE AND A PINCH OF SALT. SMASH TO COMBINE- SET ASIDE.
HEAT A CAST IRON TO MEDIUM HEAT. DRIZZLE WITH 2 TBSP OLIVE OIL. ADD THE FINELY DICED ONION AND COOK FOR ABOUT 3 MINUTES- UNTIL TRANSLUCENT. ADD THE MINCED GARLIC CLOVES, STIR AND COOK FOR ANOTHER MINUTE. ADD 1 TBSP BUTTER- ALLOW TO MELT. THEN PLACE ALL THE SEASONED LION’S MANE INTO THE CAST IRON. DO NOT STIR- YOU WANT THE MUSHROOMS TO BROWN UP ON THE SIDE TOUCHING THE CAST IRON. AFTER 3 MINUTES, STIR AND ADD THE ORANGE JUICE AND ADDITIONAL TBSP OF BUTTER. MIX WHILE ON THE HEAT FOR 30 SECONDS. TAKE OFF HEAT AND SQUEEZE FRESH LIME JUICE OVER THE TOP.
USING THE STOVE BURNER, PLACE A TORTILLA OVER THE TOP AND ALLOW TO BROWN UP, FLIP AND REPEAT FOR OTHER SIDE.
ASSEMBLE THE TACOS HOW YOU LIKE AND ENJOY!