Name: Lions Mane Mushrooms Tacos
Prep time: 20 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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; 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; 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)

Sharon Palmer RD

Published on October 27, 2024

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Make the most delicious, savory, “meaty” vegan taco filling without the meat thanks to lion’s mane mushrooms! Best yet, making lion’s mane tacos is easy as can be! Just shred lion’s mane mushrooms with your fingers, marinate in a flavorful taco sauce, then sauté in a pan with the sauce to create a truly memorable taco filling. Then whip up a batch of cashew sour cream (or buy premade) and get your veggie taco toppings together. You can get this whole plant-based taco dinner on the table in 30 minutes! Yep, this lions mane mushroom taco recipe is one of my all-time favorites. You can satisfy every palate, as these vegan tacos are also gluten-free, and work with so many allergies, including dairy, egg, and wheat. And carnivores love these lions mane mushroom tacos, too. I love to arrange the taco toppings on a platter and let everyone make their own custom tacos, just the way they like them. Feel free to expand on your taco toppings, too. Try black olives, pumpkin seeds, jalapeno slices, salsa, and plant-based cheese shreds, if you desire. I love Mexican-inspired fare, but I am not a true expert of Mexican foodways. Check out my interview with Sylvia Menendez Klinger, a friend, colleague, and Hispanic food expert here.

What are lion’s mane mushrooms? These soft, puffy mushrooms (sometimes called pom-pom mushrooms) are a variety commonly used in Asian countries. I find these mushrooms at my local farmers market, and natural food stores and well stocked supermarkets are increasingly carrying them. What’s wonderful about these mushrooms is that they have a natural, meaty texture when shredded. That’s why they work so wonderfully in savory meat-free dishes, such as this lions mane mushroom tacos recipe. Learn more about the nutrition and health benefits of lions mane mushrooms here.

*Lion’s mane mushrooms are the basis for this savory, “meaty” vegan taco filling.*

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Lions Mane Mushrooms Tacos

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Author: The Plant-Powered Dietitian
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

Make the best ever savory, “meaty”, gluten-free, vegan Lions Mane Mushrooms Tacos recipe thanks to the power of lions mane mushrooms. Get this family-friendly meal on the table in 30 minutes!

Ingredients

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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)

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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).
Store any leftover filling or toppings in an airtight container for up to five days.

Notes

May use black beans instead of pinto beans.

To cook pinto beans, soak 1 ½ cups of dried pinto beans overnight in water. Drain water and add 6 cups water or vegetable broth. Cook for about one hour until tender. Makes about 3-4 cup of cooked beans. Learn how to cook pinto beans with an Instant Pot here.

Try additional topping options, such as black olives, pumpkin seeds, jalapeno slices, salsa, and plant-based cheese shreds, if you desire.