LION’S MANE STREET TACOS

SERVES 4

Lion’s manes are the meatiest of all mushrooms. When I sear them and put them in a taco, it’s like making carne asada. Without fail, these tacos steal the show. Everyone loves them. If you’re transitioning away from eating meat, they should be your go-to dish. Marshall’s sweet-spicy-exotic “haute” sauce makes it a phenomenal taco. Trust me; you want this sauce. Same goes for the Pok Pok Som drinking vinegar. Both ingredients are available locally in Portland, Oregon, and online around the country. You could also use our own Carrot Habanero Citrus Hot Sauce (here) and replace the drinking vinegar with a combination of rice vinegar, a pinch of celery salt, a pinch of sugar, and a drop of sesame oil. —DEREK

SLAW

¼ wedge small green or red cabbage

½ red onion, diced small

4 teaspoons Pok Pok Som Chinese celery drinking vinegar

Sea salt and freshly ground black pepper

LION’S MANE CARNE ASADA

1 large (softball size) lion’s mane mushroom or several small ones (see Pro Tip)

2 tablespoons everyday olive oil

4 teaspoons Habanero Carrot Curry sauce from Marshall’s Haute Sauce

ASSEMBLY

8 to 10 small (3-inch) Fresh Corn Tortillas (here) or store-bought

Fresh cilantro sprigs, for garnish

Preheat the oven to 350ºF.

FOR THE SLAW: Toss the cabbage and onion with the vinegar and a pinch each of salt and pepper. Set aside.

FOR THE LION’S MANE CARNE ASADA: Slice the lion’s mane mushroom into 1-inch-thick steaks. Use your hands to rub 1 tablespoon of the oil evenly over both sides of the steaks. Work fast because the oil will soak in quickly.

Heat a large cast-iron pan over medium heat. When hot, add 1 tablespoon oil. Add the mushroom steaks and sear until nicely browned, 2 minutes per side. Add the hot sauce and turn the steaks to coat both sides. Transfer the entire pan to the hot oven and bake until cooked through, 10 to 15 minutes. Remove the mushrooms from the pan and let cool a minute. Slice into strips.

TO ASSEMBLE: Use the warm pan to warm up the tortillas for 30 to 45 seconds on each side. Place the tortillas on a plate and assemble the tacos with the slaw, then the steak strips, then a garnish of cilantro.