A plant-based twist on classic pulled pork tacos, using shredded lion's mane mushrooms for a meaty, tender texture and rich umami taste.
8 oz Lion's Mane Mushrooms
1 tsp Smoked Paprika
1 tsp Garlic Powder
1/2 tsp Cumin
1/2 tsp Oregano
1/2 cup BBQ Sauce
Oil for cooking
1 cup Lentils
1 Onion
3 Garlic Cloves
1 tsp Cumin
1 tsp Chili Powder
1 tbsp Soy Sauce
Hummus
Avocado
Queso Fresco
Drain and rinse lentils.
Heat oil in a pot. Sauté onions until fragrant. Add garlic and cook for another minute.
Add rinsed lentils and 1 cup water to pot. Simmer covered until most of the liquid is gone and lentils are cooked through.
Trim off hard wood roots of lion's mane and pull apart into small pieces with hands.
Heat oil in a large pan. Add mushrooms and spices. Cook until golden brown. About 3-4 minutes on each side.
Add BBQ Sauce to pan with mushrooms. Heat until the sauce thickens and mostly absorbed.
Heat tortillas & assemble tacos. Option to add hummus as base and top with avocado and queso fresco.
