Spicy Cumin Fried Lions Mane Tacos

1. Clean the lion’s mane mushrooms with a brush, cut off any tough parts from the stems, if any, then tear mushrooms into larger than bite-sized pieces.

2. Fill a large pot or pan with water and bring it to a boil. Then, add a ½ teaspoon of sugar into the hot water.

3. Add mushrooms and cook for about 3 minutes until slightly tender. Cooking time may be shorter for smaller mushroom pieces.

4. Drain out the water. Once cooled, gently squeeze mushrooms to remove all the liquid and transfer to a bowl.

Notes

1. Meanwhile, whisk together flour and water into a thin paste, set aside.

2. Rub mushrooms with cumin seeds, cumin powder, chili powder, salt, and mushroom seasoning until all mushrooms are coated.

3. Add the batter and sesame seeds, then use your fingers to coat the mushrooms until well combined.

4. Heat a large iron or non-stick skillet with a thin layer of oil over medium heat. Add the mushroom pieces and cook until they're golden brown and a thin crust forms, turning occasionally. This should take about 3-5 minutes.

5. To prepare another spice mix for topping, combine 1 tablespoon of cumin powder and chili powder with ¼ teaspoon of salt. Sprinkle onto the cooked mushrooms before serving.

6. Warm the corn tortillas in a dry skillet over medium heat until they're pliable.

7. Assemble the tacos by placing a generous amount of the fried, spiced lion's mane mushrooms on each tortilla. Top with the extra cumin and chili powder mix, freshly made salsa, freshly chopped cilantro and red cabbage.

8. Serve hot and enjoy your Spicy Cumin Fried Lion’s Mane Tacos!