Lion's Mane "Pulled Pork" Tacos: A Meatless Marvel

Here at Emory Market Gardens, we're passionate about the incredible versatility of mushrooms. Our locally grown Lion's Mane mushrooms aren't just nutritional powerhouses—they're also culinary chameleons that can transform into the most delicious meat alternatives you've ever tasted. Today, we're excited to share our recipe for Lion's Mane Pulled "Pork" Tacos that will satisfy even the most dedicated carnivores at your table. The meaty texture of Lion's Mane combined with smoky BBQ flavors, tangy pickled onions, and creamy lime crema create taco perfection that happens to be completely plant-based!

Lion's Mane Pulled "Pork" Tacos

Ingredients

For the Lion's Mane "Pulled Pork":

• 1 lb fresh Lion's Mane mushrooms (available at Emory Market Gardens!)
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons soy sauce
• 1/2 tablespoon maple syrup
• 3/4 cup BBQ sauce (plus more for serving)

For the Quick Pickled Onions:

• 1 medium red onion, thinly sliced
• 3/4 cup white vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 bay leaf (optional)
• 5 black peppercorns (optional)

For the Lime Crema:

• 1 cup plain sour cream
• 2 tablespoons lime juice
• Zest of 1 lime
• 1 small garlic clove, finely minced or grated
• 1/4 teaspoon salt
• 1 tablespoon chopped cilantro

For Serving:

• 12 corn tortillas, warmed
• Fresh cilantro, chopped
• Lime wedges
• Sliced avocado (optional)
• Sliced jalapeños (optional)

Instructions

For the Quick Pickled Onions (make first):

1. Place sliced red onions in a glass jar or heat-proof container.
2. In a small saucepan, combine vinegar, water, sugar, salt, bay leaf, and peppercorns.
3. Bring to a simmer, stirring until sugar and salt dissolve.
4. Pour the hot liquid over the onions, making sure they're completely submerged.
5. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (or up to several days).

For the Lime Crema:

1. In a small bowl, combine vegan sour cream, lime juice, lime zest, garlic, salt, and cilantro.
2. Whisk until smooth and well combined.
3. Cover and refrigerate until ready to use.

For the Lion's Mane "Pulled Pork":

1. Clean the Lion's Mane mushrooms by gently brushing off any dirt. Do not wash with water.
2. Using two forks or your fingers, shred the mushrooms into bite-sized, stringy pieces that resemble pulled pork.
3. Heat olive oil in a large skillet over medium heat.
4. Add diced onion and sauté for 3-4 minutes until softened.
5. Add minced garlic and cook for another 30 seconds until fragrant.
6. Add the shredded Lion's Mane mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to brown and release their moisture.
7. Add smoked paprika, cumin, oregano, salt, and pepper. Stir to coat the mushrooms evenly.
8. Pour in soy sauce and maple syrup, stirring to combine. Cook for another 2-3 minutes.
9. Add BBQ sauce and stir to coat. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened and the mushrooms are tender and flavorful.

To Assemble the Tacos:

1. Warm corn tortillas according to package instructions or over an open flame for a slight char.
2. Spoon a generous portion of the Lion's Mane "pulled pork" onto each tortilla.
3. Top with pickled onions, a drizzle of lime crema, fresh cilantro, and any optional toppings.
4. Serve with lime wedges on the side.

The Magic of Lion's Mane Mushrooms

These remarkable fungi aren't just delicious—they're also packed with potential health benefits. Known for their brain-boosting properties and immune-supporting compounds, Lion's Mane mushrooms are gaining popularity for good reason.

What makes Lion's Mane particularly special for this recipe is its unique texture. When shredded and cooked, it develops a fibrous, meaty quality that remarkably resembles pulled pork. Yet it brings its own subtle, seafood-like flavor that beautifully absorbs the smoky, tangy BBQ sauce.

Tips for Perfect Lion's Mane Tacos

Getting the Texture Right

The key to achieving that perfect "pulled pork" texture is in how you shred the mushrooms. Lion's Mane naturally grows with a stringy, fibrous structure. Instead of chopping, gently pull the mushroom apart along its natural fibers using two forks or your fingers. This preserves the long, stringy texture that makes it such a convincing meat substitute.

Don't Rush the Cooking

Allow enough time for the mushrooms to release their moisture and then reabsorb the flavorful sauce. That slow simmer at the end is crucial for developing rich flavor and the perfect texture.

Make It Your Own

Feel free to adjust the spices and BBQ sauce to suit your personal taste preferences. Want it spicier? Add some cayenne or chipotle powder. Prefer a more tangy flavor? Use a vinegar-forward BBQ sauce or add a splash of apple cider vinegar.

Sourcing Your Ingredients

For the fresh Lion's Mane mushrooms in East Texas, visit us at Emory Market Gardens! Our mushrooms are grown with care in controlled environments without pesticides or chemicals. The difference in flavor and texture between fresh, locally grown mushrooms and store-bought varieties is truly remarkable.

Can't make it to our farm? Check your local farmers' market or specialty grocery stores. Lion's Mane is becoming increasingly popular and more widely available. Alternatively, grow your own with a Lion's Mane Grow Kit shipped straight to your door: https://www.emorymarketgardens.com/shop/grow-kits/lions-mane-mushroom-grow-kit

Perfect Pairings

These Lion's Mane Pulled "Pork" Tacos pair beautifully with:

• Mexican-style street corn
• Black bean and corn salad
• Homemade guacamole
• A crisp Mexican lager or craft IPA
• Watermelon margaritas for a refreshing contrast

We hope you enjoy this plant-based twist on a classic favorite! Tag us in your creations on social media with hashtag #emorymarketgardens —we'd love to see how your Lion's Mane tacos turn out.

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Happy cooking from all of us at Emory Market Gardens!