Jerk Lion's Mane Wonton Tacos

Ingredients

• 7.5 oz Lion's Mane mushroom (Cleaned and brushed free of substrate or particles)
• 1 Scotch bonnet or habanero pepper (Finely chopped and deseeded)
• 1.5 tbsp Brown sugar (The source specifies 1 tablespoon plus 1½ teaspoons)
• 0.5 tsp Ground cinnamon
• 2 tsp Lime juice (For the jerk marinade)
• 0.25 cup Coconut aminos
• 2 tbsp Coconut oil (Melted)
• 2 tbsp Jamaican jerk seasoning
• 1 tsp Garlic (Minced)
• 0.5 tsp Dried parsley
• Salt (To taste)
• Black pepper (To taste)
• 1 Mango (Finely chopped)
• 0.5 cup Red bell pepper (Finely chopped)
• 2 tbsp Lime juice (For the mango salsa)
• 0.5 cup Red onion (Finely chopped)
• 0.25 cup Cilantro (Finely chopped)
• Salt (For the salsa, to taste)
• Black pepper (For the salsa, to taste)
• Fresh thyme (Leaves, for sprinkling)
• Oil spray (For spraying both sides of the wonton wrappers)
• Wonton wrappers (Use enough for the desired number of tacos)
• Jalapeño sauce (Or another sauce of choice, for serving)

Steps

1. 1

   If using a Spray & Grow kit, harvest the Lion's Mane mushroom. Remove all attached substrate and gently brush away any remaining particles. Otherwise, clean the mushroom as needed without soaking it.

2. 2

   Finely chop the mango, red bell pepper, red onion, and cilantro. Add them to a bowl with the lime juice, then season with salt and black pepper to taste. Stir gently to combine and set the salsa aside.

3. 3

   Heat a dry skillet, preferably cast iron, over medium heat. Add the whole Lion's Mane mushroom; no oil is necessary at this stage.

4. 4

   Press the mushroom with a heavy pan or cast-iron press while it cooks. Continue until the mushroom releases and cooks out all of its water, flipping it several times so it cooks evenly. Remove it from the pan.

5. 5

   In a bowl or lidded glass container, combine the chopped deseeded pepper, brown sugar, cinnamon, lime juice, coconut aminos, melted coconut oil, Jamaican jerk seasoning, minced garlic, dried parsley, salt, and black pepper.

6. 6

   Add the cooked Lion's Mane mushroom to the marinade. Turn it several times to coat it thoroughly, then cover or close the container. Marinate for 1 to 2 hours.

7. 7

   Preheat the oven to 370°F (188°C).

8. 8

   Return the marinated Lion's Mane mushroom to the skillet over medium heat. Cook for 3 to 4 minutes on each side, turning as needed, until browned and heated through.

9. 9

   Baste the mushroom with the extra jerk marinade while it cooks. Sprinkle fresh thyme leaves into the pan. When finished, remove the mushroom and slice it into small taco-sized pieces.

10. 10

    Lightly spray both sides of each wonton wrapper with oil. Drape each wrapper over the edge of a baking dish, positioning it with two corners facing downward so it forms a taco shell.

11. 11

    Bake the draped wonton wrappers for 4 to 5 minutes, watching closely, until crisp and lightly golden. Remove them carefully and let them cool briefly so they firm up.

12. 12

    Fill each crisp wonton shell with jerk Lion's Mane pieces and mango salsa. Top with jalapeño sauce or another sauce of choice, then serve immediately.

Notes

The source does not specify the number of wonton wrappers or an exact yield; servings are estimated. Prepare the wonton shells shortly before serving so they remain crisp. The recipe is vegan as written if vegan wonton wrappers and sauce are used.

Nutrition per serving

• appetizer
• vegan
• plant-based
• Caribbean-inspired
• wonton tacos
• mushroom
• baked
• spicy