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Lion's Mane Asada-Style Tacos w/ Carrot Top Chimichurri

Cook Time:

30 Minutes

Serves:

6 Servings

About the Recipe

Today, we feature Lion's Mane Mushrooms from the NH Mushroom company in Tamworth New Hampshire. Here's why Lion's Mane deserves a place on your plate.

Lion's Mane is more than just a tasty little kitchen chameleon -it's a powerhouse for your brain.

It boosts nerve growth factor (NGF), aiding in the regeneration of brain cells.

• Enhances memory, concentration, and emotional health.

• Helps alleviate inflammation in both the brain and body.

• Exhibits potential in safeguarding against cognitive decline.

• Grill it whole, let it rest like a steak, and you've got one of nature's most flavorful and functional foods. Once you learn the tricks to cooking it right, this might just become your favorite mushroom. Trust!

Ingredients

  • 1 head Lion's Mane (290 g)

  • 2-3 garlic cloves (15 g), toasted in skins

  • 1/3 cup onion (45 g), toasted in skins

  • 1 dried pasilla/ancho chili (10 g), toasted

  • 1/4 tsp smoked paprika

  • 1/2 tsp cumin (2 g)

  • 1/2 tsp epazote or oregano

  • 4-5 Fresh cilantro leaves and stems (5 g)

  • 1/4 tsp agave (3 g),

  • 2 tbsp soy/tamari (35 g)

  • 1 tbsp lemon juice (10 g)

  • 1 tbsp lime juice (10 g)

  • 1/4 cup orange juice (65 g)

  • 2 chipotle chilies in adobo (25 g)

  • 1 tbsp adobo sauce (18 g)

  • 1 tbsp avocado oil (11 g)

  • 1/2 tsp Vegemite (4 g) (optional)

  • 1/2 tsp beet powder


CARROT-TOP CHIMICHURRI


  • 1 cup carrot tops w/ tender stems (40 g)

  • 10-12 cilantro stems + leaves (17 g)

  • 1/3 cup avocado/olive oil (55 g)

  • 1 1/2 tbsp lemon juice (15 g)

  • 1 tbsp red wine vinegar (14 g)

  • 2 garlic cloves, toasted in skins

  • 1 small shallot (15 g)

  • 1 tbsp Italian seasoning (2 g)

  • 1/2 tsp Road Dust spice blend

  • 1/4 tsp agave

Preparation

Step 1


Blend all ingredients (include skins) - other than mushroom - into

a marinade.


Step 2


Marinate whole mushroom for 4 hrs minimum. Overnight is best for maximum

flavor.


Step 3


Depending on size, grill whole or cut in half. Rest. Slice across the grain like a flank steak and enjoy!



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CARROT-TOP CHIMICHURRI


Step 1


Toast garlic in skins. Add all to blender.


Step 2


Pulse to a textured sauce. Adjust to taste and add a splash of water to thin if

needed.


Step 3


Store sealed, refrigerated for up to 5 days.


PRO-TIP: LION'S MANE STEAK


If you're aiming for that juicy, steak-like bite, slow and steady wins the race. Use a lid or burger press to gently press the mushroom as it cooks-like you're coaxing out its inner ‘steak-iness'. Patience is key here-turn it often, let it breathe, and wait for all that mushroom juice to evaporate completely. Only then do you add the tiniest splash of oil and let the edges crisp up.


Not into the texture of mushrooms? You might just be cooking them wrong. Mushrooms are about 90% water—and as the saying goes, oil and water don't mix. If you toss them straight into a greasy pan, they'll steam rather than sear and you'll have a rubbery mess as a result. Try this instead: cook them in a dry pan first. Let that moisture leach out and evaporate. What you're left with is concentrated mushroomy umaminess. Then—and only then—add a little oil and give them a proper sear. That's when the magic happens: golden edges, meaty texture, big flavor.


Remember: good things come to those who don't rush their fungi.

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