Hoisin and Mushroom "Taco"

My veggie box this week contained the most gorgeous lion's mane mushroom, to which I wanted to do justice. And I really did! This variation on a taco hit it out of the park, and was out of the kitchen on its way to my tummy in under ten minutes which is always a plus.

You can use any kind of mushroom that you have on hand, but lion's mane mushroom works really well here - it is meaty, robust, and pulls apart into thick chunks that cook fast while retaining their shape.

1 generous cup of mushroom pieces, sliced, halved, or pulled apart into rough wedges

2 corn tortillas

1 Tbsp hoisin sauce

Your favorite garnishes (I used avocado, tomato, mixed baby greens, and hot sauce)

Add the mushrooms to a nonstick pan along with a splash of water and cook over medium heat until the mushrooms are soft and have released their juices. This will only take a few minutes.

While the mushrooms are cooking, prep your garnishes and reheat your tortillas. Mine came straight from the freezer and 50 seconds in the microwave got them exactly how I wanted them - warm, soft and pliant. You can also reheat them in a pan over medium heat, a minute on each side.

When the mushrooms have softened, add the hoisin sauce to the pan and stir to combine with the liquid already in the pan, ensuring that you spoon this sauce over the mushroom pieces until they all have a glossy coating of it.

Cook for a few more minutes, stirring often, until the sauce is thick and caramel like.

Assemble the tacos - garnishes first, then the warm mushrooms and the accompanying thick drizzle, and then add a bit of hot sauce.

I didn't add salt to this dish as I didn't feel it needed any, you may want to taste the mushrooms before adding them to the taco and season according to your taste.