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Lions Mane Mushrooms Tacos
INGREDIENTS
Cashew Sour Cream:
½ cup raw cashews
Boiling water
¼ cup plant-based milk, plain, unflavored (i.e., soy, oat, almond)
½ small lemon, juiced
1 clove garlic, peeled
1/2 tablespoon nutritional yeast
Pinch sea salt (optional)
Pinch white pepper
Lion’s Mane Mushroom Taco Filling:
1 pound lion’s mane mushrooms
2 tablespoons soy sauce, gluten-free
½ lime, juiced
1 teaspoon maple syrup (optional)
2 cloves garlic, finely minced
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon chili powder
2 tablespoons extra virgin olive oil
Tortillas, Toppings:
6 small (6-inch) corn tortillas, heated
¾ cup shredded or shaved red and white cabbage
6 cherry tomatoes, cut in half
1 medium avocado, sliced
2 radishes, sliced
1/3 cup chopped fresh cilantro
2 tablespoons sprouts or microgreens (optional)
3 cups cooked, seasoned pinto beans, warmed (about two 15-ounce cans, drained)
INSTRUCTIONS
Make cashew sour cream by placing cashews in a small bowl and covering with boiling water. Soak for 10 minutes. Drain cashews. Place cashews in blender or food processor with plant-based milk, lemon juice, garlic, nutritional yeast, salt (optional), and white pepper. Process cashews until very smooth. May have to pause and scrape down sides a few times. Texture should be thick and creamy. Remove from blender and place in a serving bowl. Makes 3/4 cup.
While cashews are soaking, prepare the lion’s mane mushroom taco filling. Brush the mushrooms with a damp clean towel (do not wash in water, as it will soak it up). With your fingers, shred the tacos into small strips.
In a large bowl, add soy sauce, lime juice, maple syrup (optional), garlic, cumin, smoked paprika, and chili powder and mix with a whisk until smooth to make a marinade. Add the shredded lion’s mane mushrooms to the bowl and mix well to distribute the marinade evenly through the mushrooms. Allow to marinate for 2-3 minutes.
Heat the olive oil in a large skillet (cast iron works well) over medium-high heat.
Add the mushrooms with the marinade to the hot skillet, and cook, stirring frequently for about 15-20 minutes, until browned and slightly crispy in texture. Set aside. Makes about 2 cups taco filling.
Meanwhile, gather together taco toppings and heat beans and tortillas.
To assemble the tacos, fill each tortilla with:
1/3 cup lion’s mane mushroom taco filling
2 tablespoons shredded or shaved cabbage
2 cherry tomato halves
1/6th sliced avocado
2 tablespoons cashew cream
1 tablespoon cilantro
1 teaspoon sprouts or microgreens (optional)Serve taco immediately on a plate with ½ cup cooked pinto beans on the side. Makes 6 servings (1 taco + ½ cup pinto beans per serving).