Lion’s Mane Mushroom Tacos With Avocado Crema

With their meaty texture and health benefits, lion's mane mushrooms offer a flavorful, plant-based twist on a classic dish.

By Maddie Augustin | Experience Life

Makes 4 servings
Prep Time 10 minutes, plus 30 minutes inactive if using dried mushrooms
Cook Time 20 minutes

Ingredients

14 oz. fresh lion’s mane mushrooms (or 2½ oz. dried)
3 tbs. avocado oil
2 tbs. soy sauce or coconut aminos
2 tsp. cumin
1 tsp. chili powder
½ tsp. onion powder
½ tsp. sea salt
8 6-in. corn tortillas
¼ cup diced white onion
2 small radishes, thinly sliced
¼ cup fresh cilantro leaves
1 lime, cut into wedges

Avocado Crema

1 ripe avocado
Juice of a lime
½ jalapeño, seeds removed
½ cup full-fat plain Greek yogurt
¼ cup fresh cilantro
¼ tsp. sea salt

(If you’re using dried mushrooms, soak them in 2 cups warm water for 30 minutes. Remove the mushrooms from the broth, rinse, and pat dry. Strain the broth and save it for future use.)

Directions

Prepare the avocado crema:

STEP 1

Scoop the flesh of the avocado into the bowl of a food processor. Add the lime juice, jalapeño, yogurt, cilantro, and salt. Blend until smooth and creamy.

STEP 2

Tear the mushrooms into bite-sized pieces.

STEP 3

Preheat a large skillet over medium-high heat, then add the avocado oil.

STEP 4

Add the mushrooms, soy sauce, cumin, chili powder, onion powder, and salt. Cook, stirring occasionally, until the mushrooms are tender and browned, about six to eight minutes.

STEP 5

Preheat a smaller pan to medium heat.

STEP 6

Add the corn tortillas to the hot pan one at a time and lightly toast for about one minute, flipping halfway.

Assemble the tacos:

STEP 1

Fill the warm tortillas with the mushrooms; top with avocado crema, diced onion, sliced radishes, and fresh cilantro.

STEP 2

Serve with a lime wedge.

Photographer: Terry Brennan; Food Stylist: Betsy Nelson

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