Cook it like a chef
Lion’s Mane
Smoky Lion’s Mane Tacos
Crisp-edged pulled lion’s mane with smoky spices, lime and a quick crunchy slaw.
25 minsServes 2
What you’ll need
Ingredients
- 1 × 250g punnet Farmer Tom’s lion’s mane
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic granules
- 1 tbsp soy sauce
- 4 small tortilla wraps
- ¼ red cabbage, finely shredded
- 2 tbsp natural yoghurt or soured cream
- 1 lime
- A small handful of coriander
Into the pan
Method
- 01
Tear the lion’s mane into chunky shreds. Toss the cabbage with half the lime juice and a pinch of salt, then set aside.
- 02
Heat the oil in a wide frying pan over a medium-high heat. Add the mushroom and cook for 5 minutes, pressing it into the pan occasionally so the edges colour.
- 03
Add the paprika, cumin and garlic granules. Cook for 1 minute, then add the soy sauce and toss until the mushroom is glossy and crisp at the edges.
- 04
Warm the tortillas in a dry pan. Fill with the smoky mushroom, limey cabbage and yoghurt.
- 05
Finish with coriander and the remaining lime juice.