recipes

Lion’s Mane Street Tacos | @amycobbmcginnis

LION’S MANE STREET TACOS

Ingredients:

Lion’s Mane Carne Asada: 1# Lion’s Mane Mushrooms, 2 TBSP olive oil, 4 TSP Habanero Carrot Curry sauce (or your fav type of sauce)

Habanero Carrot Sauce: 1-1/4 cup sweet white onion (chopped), 3 cloves garlic (peeled), 2 carrots (peeled & chopped), 7 fresh habanero chile peppers (stemmed & seeded - leave seeds in if you want extra hot), 1 cup fresh citrus juice (tangerine preferred, 4-6 fruits), 1/2 juiced lime, 3/4 cup distilled white vinegar, 2 TBSP organic cane sugar, 2 TBSP sea salt + 1-1/2 TSP lemon zet

Slaw: Fermentology Beet Curtido

Tortillas: Fresh made or store bought

Garnish: Cilantro or sprigs of your favorite herb, thinly sliced avocado & Spinach (or your fav cooking green like kale) saute (olive oil, S/P, sliced red onion)

Steps:

  1. PRE-PREP: Carrot Habanero Sauce: Preheat oven 450 degrees. Coat a baking sheet with spray oil & spread the onions in the single layer on the pan. Roast until the onions are slightly charred ~10-12 mins. Heat a small heavy skillet over medium heat. Add garlic cloves & cook until garlic vlackens in spots, about 4-5 mins - shaking the plan occasionally. Transfer oinons + garlic to a large pot along with the carrots, habaneros & all other ingredients. Bring to a boil, then lower to a simmer for about 45-50 minuts, unitl the sauce reduces to about a third. Use a blender to mix until smooth. Return to the medium heat & simmer until the sauce is thick enough to coat the back of a spoon, about 10 minutes. Pour the sauce into two pint-size Mason jars while the sauce is hot. Screw on the lids, so the heat will create a cacuum. Store in fridge for ~1 month.

  2. Slice Lion’s Mane info 1” thick steaks. Use your hands to rub 1 TBSP of oil evenly over both sides of steaks. Work fast because oil soaks in quickly on mushrooms.

  3. Heat large pan over medium heat. When hot, add 1 TSBP oil, then add mushrooms, Sear until nicely browned, ~2 minutes per side. Add the hot sause and turn the steaks to coat both sides. Transfer the entire pan until cooked through, about 10 to 15 minutes. Remove the mushrooms from the pan and let cool for a minute, then slice into think strips.

  4. Use the warm pan to heat up tortillas for 30-45 seconds on each side. Place tortillas on a plate and assemble tacos with slaw, mushroms slices and garnish.

SEARED OYSTER MUSHROOMS WITH GARLIC + HERBS (wilted greens optinal)

Image Credit: Bon Appetit Magazine

seared oyster/black pearl mushrooms with garlic, herbs & wilted greens

Ingredients:

1# Oyster or Black Pearl Mushrooms

5 tbsp unsalted butter

2 springs Herbs (fresh or dried is fine, recommend rosemary or thyme)

2 cloves garlic (minced or crushed)

2 tbsp olive oil + S/P

Wilted Greens: we love to add some quick wilted spinach or your fav cooking green as a base for the mushrooms to top. If you are looking for a heavier meal, pasta is a wonderful addition as well.

Steps:

  1. Heat oil in a large skillet over medium-high until just beginning to smoke. Place mushrooms in skillet in a single layer and cook, until bottom side is golden brown, ~3 minutes. Season with salt and pepper, toss mushrooms, and continue to cook, tossing often and reducing heat as needed to avoid scorching until golden brown all over, approx. 5 minutes more.

  2. Reduce heat to medium and add butter, herbs, and garlic to skillet. Tip skillet toward you so butter pools at bottom edge. Spoon foaming butter over mushrooms until butter smells nutty, about 4 minutes. Remove mushrooms from skillet with a slotted spoon.

  3. OPTIONAL: Wilt spinach or your favorite cooking green with 2 tbsp olive oil. Season as desired, and use as a base to top with the mushrooms. Add pasta for a heartier meal.


Blueberry & Green Garlic Skillet Chicken

A savory-sweet main dish that brings together early summer blueberries and tender green garlic. It’s easy enough for a weeknight but special enough for a summer holiday table.

Ingredients:

Instructions:

  1. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat.

  2. Sear chicken skin-side down until golden brown (about 6–7 minutes), then flip and cook another 4–5 minutes. Remove and set aside.

  3. In the same pan, sauté green garlic until soft and fragrant (about 2–3 minutes).

  4. Add blueberries, balsamic vinegar, and honey/maple syrup (if using). Stir gently and let simmer for 2–3 minutes, until blueberries begin to burst and form a sauce.

  5. Return chicken to the skillet, nestle into the sauce, and simmer on low for 10–12 minutes until chicken is cooked through.

  6. Garnish with fresh herbs and serve warm — perfect with roasted veggies, polenta, or crusty Bobby Boy country sourdough bread.

 
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