Pom Pom Tacos with Spicy Avocado Crema

Make 4

1 lb pom pom lion’s mane mushroom

1 tsp cumim coriander powder

1-2 tbsp avocado oil or preffered oil

1 tbsp pure irish butter

salt and pepper to taste

4 corn tortialls (5 inch)

Optional Taco Toppings: shredded beets, chopped red cabage, garlic flower, lime juice, etc.

Avocado Crema

2 avocados, peeled and pitted

1/4 cup cilantro

1/2 cup greek yogurt or vegan substitute

1 clove garlic

1/2 serrano pepper

3 tbsp lime

1/2 tsp salt or per taste

Add all ingredients under Avocado Crema to a blender or food processor and blend until smooth. Taste and adjust as needed.

Transfer to a jar and refrigerate until ready to serve.

Set the mushroom on a cutting board with the bottom side down, as if it were a cauliflower. Use a long, serrated knife to cut from top to bottom into ¾-inch thick steaks, as evenly and uniformly as possible, which will help with even cooking.

In a cast iron or other heavy skillet, heat oil and butter on medium heat. Arrange the prepared steaks in a single layer and cook for 2 minutes without peeking and until brown.

Flip and allow the mushrooms to brown another 2 minutes. Stir in cumin coriander powder, salt and pepper. Taste and adjust as needed.

Heat corn tortillas on a cast iron skillet, warmed over medium-high heat for about 15 to 30 seconds on each side. Tortilla will smell toasty and have a few browned spots.

Assemble corn tortilla with mushrooms, avocado crema, red cabbage and garlic flower. Serve immediately with a lime wedge!