Ingredients
For the mushrooms:
- 8 oz Lion’s Mane mushrooms stem removed and torn into bite-sized pieces
- 1 teaspoon Carne asada seasoning
- Olive oil for cooking
- 1-2 Tortillas warmed slightly
- 1 tablespoon Cotija cheese
- 1 teaspoon Cilantro finely chopped (for garnish)
- Kosher salt to taste
For the pickled red onions:
- 1 large Red onion or 2 small
- 1 cup White vinegar
- 1 cup Water
- 3 tablespoon Sugar
- 1 tablespoon Kosher salt
- 2 cloves Garlic smashed
- 1 teaspoon Peppercorns
For the avocado mousse:
- 2 Avocados peeled and pitted
- A few pinches kosher salt
- Juice of 1 medium/large lime or 2 small
- Cayenne to taste
Method
Pickled Red Onions:
- Thinly slice onions using a mandoline and divide between two heat-resistant jars. Add garlic and peppercorns.
- Heat vinegar, water, sugar, and salt in a saucepan over medium heat until boiling. Stir until sugar and salt dissolve.
- Pour hot mixture over onions and let cool to room temperature. Refrigerate for up to 2 weeks.
Avocado Mousse:
- Add avocados and salt to a food processor and pulse for 60 seconds.
- Add lime juice and cayenne, then process for 2 minutes until smooth and silky.
- Adjust salt, lime, and cayenne to taste. Refrigerate up to 2 days.