Lion’s mane and tomato tacos

This recipe is inspired by Tostadas all ajillo from The Gracias Madre Cookbook.

Ingredients

• For the mushrooms

• 4 dried guajillo chilies, stemmed removed and deseeded
• 4 cloves of garlic, minced
• 2 tbsp olive oil
• 6 cups lion’s mane mushroom, sliced or chopped
• 1/2 tsp Diamond Crystal kosher salt
• 2 tbsp balsamic vinegar

• For the tomatoes

• 15 cherry tomatoes, chopped in half
• 2 tsp fresh thyme leaves
• 1/2 tsp salt
• 2 tsp olive oil

• For assembly

• 6 tortillas
• 1 recipe Chipotle crema
• 1 recipe Guacamole
• 1 recipe Quick-pickled cabbage (slaw)
• Lime wedges and cilantro for garnishing

Instructions

1. Make the mushrooms: Soak the guajillo chilis in hot water for 15 minutes until soft. Remove from the water and mince. Heat the olive oil in a large cast iron skillet over medium. Add the garlic and cook for 1 minute until barely golden. Add in the mushrooms and chilis and cook for 5-7 minutes until browned. Stir in the salt and cook for another another 2 minutes. Add in 2 tbsp balsamic vinegar to deglaze the pan and turn off the heat as it cooks down. If the mushrooms are a bit dry, you can add a few spoonfuls of water with the vinegar.
2. Make the tomatoes: Preheat the oven to 400F. Toss all ingredients in a bowl and then spread out on a baking sheet lined with parchment paper. Roast for 15 minutes.
3. Assemble: Heat tortillas. Serve with mushrooms, tomatoes, guacamole, pickled cabbage, and crema, with lime and cilantro as garnished.