‘Carne Asada’ Mushroom Tacos

Have you seen Lions Mane mushrooms at the store lately and wondered what to do with them? I’ve recently started testing these in recipes and this has been by FAR my favorite.

Prep List

For the mushrooms:

• Lions Mane Mushrooms x 8 oz, stem removed and torn into bite size pieces

• Carne asada seasoning x 1 tsp

• Olive oil for cooking

• Tortilla x 1-2 (depending on size) warmed slightly

• Cotija cheese x 1 tbsp

• Cilantro x 1 tsp, finely chopped, to garnish

• Kosher salt to taste

For the pickled red onions:

• Red onion x 1 large (or 2 small)

• White vinegar x 1 cup

• Water x 1 cup

• Sugar x 3 tbsp

• Kosher salt x 1 tbsp

• Garlic x 2 cloves, smashed

• Peppercorns x 1 tsp

For the avocado mousse:

• Avocado x 2, peeled and pit removed

• Kosher salt x a few pinches

• Lime x 1 medium/large (or 2 small), juiced

• Cayenne to taste

Recipe

For the pickled red onions:

• Thinly slice onions using a mandoline and divide them between two heat resistant jars. Add garlic and peppercorns to each jar.

• Heat vinegar, water, sugar, and salt a saucepan over medium heat until boiling. Stir until sugar and salt dissolves.

• Pour mixture over onions and set aside to cool to room temperature.

• Store the onions in the fridge for up to 2 weeks.

For the avocado mousse:

• Add avocados to a food processor along with kosher salt then pulse for 60 seconds.

• Add lime juice and cayenne to taste then process the mixture for 2 minutes until the texture becomes smooth and silky.

• Season to taste with more salt, lime, or cayenne.

• Lasts up to 2 days in the refrigerator.

To cook and assemble:

• Heat pan over medium-high heat with a drizzle of olive oil. Add mushrooms then season with kosher salt and carne asada seasoning. Cook turning occasionally until well browned on all sides. Remove from heat.

• Spread the avocado mousse evenly across the tortilla. Top with lions mane mushrooms, cotija cheese, pickled red onions, and garnish with the cilantro. Serve immediately.