Growing Mushrooms
Let’s be honest, mushroom culture in the US is booming. The conversation about medicinal mushrooms has helped Lion’s Mane take center stage as food for your brain. Maybe you’ve become enchanted by these toothy shrooms, too - even grown some on your kitchen counter?
Well, eating them is a great way to take in their water soluble compounds. The flavor of lion’s mane is light, unlike other earthier mushrooms. And their texture is akin to crab. We partnered with chef and culinary anthropologist Shadi Ramey of Feed Your Vibe to develop this simple and delicious recipe for crispy lion’s mane tacos. The cornmeal dusting adds some awesome texture and you can easily double, triple, or quadruple the recipe for feeding a few more mouths. Tweak it depending on your love of spice and cotija !
Lion’s Mane Blue Corn Tacos
"I love these tacos so much! They are super easy to make and really delicious and unique. I love the crunch and texture. You can really wow your guests with this one!" - A note from the chef, Shadi Ramey of Feed Your Vibe.
Ingredients:
- 6 oz lion’s mane mushrooms
- 3 T extra virgin olive oil
- 2 T cumin
- ½ T cayenne pepper
- ½ T oregano
- ½ t salt
- ½ cup blue cornmeal
- Avocado oil for frying
- Cilantro, chopped for garnish
Instructions:
- Rinse and pay dry mushrooms. Be gentle and pat dry with a kitchen towel.
- Slice mushrooms and cut them in half.
- Drizzle with olive oil and spices
- Mix thoroughly with your hands - gently squeezing oil and spices into the mushrooms.
- Let marinate for 20 minutes
- Pour cornmeal on a plate and pat each mushroom piece into the cornmeal, dusting on both sides.
- Heat cast-iron skillet to medium and add avocado oil to cover the bottom
- Fry for 4-5 minutes per side, till golden brown.
- Serve on a soft blue corn tortilla with cilantro. These are excellent served with pico de gallo and guacamole!
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3 Replies to "Crispy Lion's Mane Blue Corn Tacos"
I had a great time with my Lion’s Mane growkit, now in the garden waiting to see if I can get another crop (got 4 before retiring it!). Whenever I can get more mushroos, I will certainly try out this recipe. Sounds great! But I don’t think you used a good picture for this recipe – it doesn’t relate to the fried mushrooms with maybe a little pico de gallo and guacamole.
Yum! These look great.
Psyched for this.
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