Lion’s Mane “Steak” Tacos with Heirloom Corn Tortillas and Salsa Verde 

All recipes property of Plant Joy 

Lion’s Make “Steak” 

Makes 3 servings of 3 tacos each 

Marinade: 

• 1/4 cup tamari or Braag’s Liquid Aminos
• 2 tbsp. filtered water
• 2 tbsp. garlic powder
• 1 tbsp. beet powder (for color)
• 1 tbsp. onion powder
• 1/4 cup nutritional yeast
• Black pepper to taste
• 3 large clusters of Lion’s Mane Mushrooms (appx. 1-lb total)
• 3 tbsp. high-heat tolerant oil (i.e., coconut, avocado, algae or refined olive oil)
• 3 tbsp. EVOO (for drizzling)
• Opt’l (add at end along with marinade as you desire):
• 1/4 cup chipotle paste
• 2 tbsp. chili powder
• 2 tbsp. sage/thyme/rosemary
• Orange zest
• Minced jalapeno
• BBQ sauce

Blend or whisk marinade ingredients together. Trim any mushroom growth medium from clusters. 

Preheat your oven to 400f. Heat a cast iron skillet over high heat until very hot. Coat with high-heat tolerant oil, then place mushroom clusters into the pan, leaving some room between clusters. Cook 1-2 minutes, turning mushrooms over once. 

Take another cast iron skillet and press over the top of the mushrooms with some force, pressing down so that they compress and begin to release their liquids. Use a towel in the center of the pan to ensure even pressing. Continue to press, adding a drizzle of EVOO halfway through, until the first side is cooked and has flattened, approximately 5 minutes. 

Flip mushrooms with a pair of tongs, drizzle with a little more EVOO, and press again, cooking for another 3-5 minutes, until the second side of the mushroom has seared and released its liquids. 

Flip mushrooms and cook the first side for a minute to crisp, then repeat with the second side. Add marinade here and allow it to deglaze, turning mushroom to coat. Transfer mushroom steaks to a cutting board, slice, and serve hot! 

Salsa Verde 

Makes about 2 cups salsa 

• 1 lb. tomatillos
• 6 cloves garlic
• 4-6 chilies of choice (i.e., jalapeno for a more mild salsa, serrano + habanero for a hotter salsa)
• 1 small bunch cilantro
• Juice of one small lime
• Drizzle of EVOO
• 2 tsp sea salt

Husk and cut tomatillos in half. De-seed (or leave seeds in for a spicier salsa) and de-stem peppers. Put all vegetables except cilantro on a foil-lined baking sheet and broil on high for 8-10 minutes, until all the vegetables are evenly browned and tomatillos are tender. Transfer chilies and garlic to a molcajete and work them into a paste. Mince cilantro, and add all tomatillos plus their liquids, cilantro, lime, EVOO and break the mix down to a pulpy salsa. Taste for salt and serve at chilled or room temperature. Opt’l: blend this salsa instead using a blender, pulsing until all is mixed together. 

Heirloom Corn Tortillas 

Makes 18 tortillas 

• 8oz dent corn (from Masienda or Anson Mills)
• 2 1/2 cups filtered water (or more if needed)
• 3g Culinary Lime
• Masa harina as needed (if using the food processor method)
• Filtered water as needed (if using the food processor method)
• 1 tsp sea salt (opt’l)
•  

Add corn and water to a medium pot, and pick out any kernels that immediately float, are misshapen, or look otherwise undesirable. This usually ends up being about 10% of the kernels depending on where you source your corn. In another, small bowl, whisk culinary lime with a little water to make a slurry, then add to pot and stir to homogenize. Bring this mixture to a simmer and cook for 40-60 minutes, until all the corn kernels are cooked through with just a small core of starch left visible when cut open. 

Cover and let corn sit at room temperature undisturbed for 8-12 hours. The next morning, the corn’s pericarp, or outer coating, should either come off very easily when rubbed, or have dissolved fully. Drain corn in a colander and run cold water over the nixtamalized corn, rubbing with your hands to remove most of the remaining pericarp. Drain very well. 

Using a food mill or food processor, process the corn until it resembles a rustic hummus. If using a food processor, this will require anywhere from 2 tbsp. to 1/4 cup of water (total) to get the mix to process properly. If using a food mill, you likely won’t need any water at all. 

FOOD PROCESSOR METHOD: Once the mixture is homogeneous and hummus-textured, remove to a bowl and take a ball into your hands - it is likely pretty sticky. Add 2 tbsp. of masa harina and sea salt. Ball some dough into your palm - if it is tacky but does not stick, the masa is ready to press. If not, add another tbsp. of masa harina and try again. 

FOOD MILL METHOD: assemble mill and tighten to a fine-grind setting. Process corn into a bowl partially covered with a damp towel to keep masa from drying out. 

Using a tortilla press or a cast iron skillet and a cutting board, press a golf-ball sized portion of dough between two sheets of plastic wrap. Press down evenly almost until you can’t press any more (but stop short of pressing the tortilla too thin - you want about 3/4 mm thickness), remove the plastic wrap, and transfer the tortilla to a medium-hot dry skillet to cook. Cook 30 seconds per side. Store tortillas wrapped in a kitchen towel to keep warm until service. 

If you have leftover masa, it is best to freeze it (tightly wrapped in plastic wrap) before making tortillas. Defrost masa and bring to room temperature before proceeding.