Asian Mushroom "Tacos"

Lion Mane mushrooms are among the meatiest of the mushrooms and, when faced with a larg eone in my CSA box, along with a quarter of a package of corn tortillas in the freezer whose time had come, this is what I invented.

While not authentic in any way (hence the quotes around the word taco), these were absolutely delicious and I admired my own self-control at stopping at two.

1 Lion's Mane mushroom, about enough to make one cup of more ore less bite sized mushroom pieces when pulled apart

2 corn tortillas

2 tsps hoisin sauce

Splash of sake or dry white wine

1 tsp olive oil

Salt to taste

Tomato, lettuce, avocado, finely chopped kim chi, whatever works for you for a garnish. I used kohlrabi and apple Geotjeori (Fresh Kimchi) since I had just made a batch and it seemed to match my "theme", but storebought kim chi would work just fine. You are basically aiming for your usual taco favorites, especially something that adds crunch, and something that adds a bit of heat.

Heat a cast iron pan on the stove. As soon as it is searingly hot, add the tortillas and cook briefly on each side until heated through and slightly mottled with brown.

Fold them in half and secure them in that position so that they will stiffen into "containers" rather than remain flat. I fold up aluminum foil into a stiff accordion and place the tortillas in the grooves, as illustrated in the image below.

Add the oil to the still very hot pan. As soon as it is hot, add the mushroom pieces to the pan along with some salt. Allow to cook for a few minutes, turning from time to time, until the mushroom is lightly charred on each side. This will only take a few minutes.

Add the hoisin and the sake to the pan along with a tablespoon of water and stir to combine, turning over the mushroom pieces as you do so that they have a layer of sauce on all sides.

Lower the heat and cook for an additional few minutes, until the mushrooms are soft and the sauce has thickened into a glistening coating for the mushrooms.

Spoon the mushrooms into the tortillas and add all of your garnishes.