We’ve found that lion’s mane mushrooms are a total game changer for tacos. When cooked, they pull apart into tender, savory strands that give you that hearty, satisfying bite you usually expect from meat; without actually using any. They take on seasoning beautifully and make a really natural swap for traditional taco fillings.
This recipe works just as well for a fully vegan meal as it does for anyone looking to cut back on meat without giving up flavor or texture. Lion’s mane mushrooms are low in calories, high in fiber, and often celebrated for supporting brain health and focus, which makes them a nourishing choice all around.
If you want the freshest lion’s mane possible, we recommend growing your own with our Grow Kits! They make it easy to grow mushrooms at home, and there’s something extra special about cooking tacos with mushrooms you harvested yourself. It’s simple, rewarding, and seriously delicious.
Simple, hearty, and plant-based taco night just got better!
Ingredients:
- 3 Tbsp olive oil
- 8 oz lion’s mane mushrooms, sliced
- 2 bell peppers
- ½ cup sliced red onion
- Ferg's Umami Seasoning (mushrooms, garlic, onions, sea salt, jalapenos)
- ¼ tsp black pepper
- ⅓ cup vegetable stock or water
(Optional) To Serve:
- Flour tortillas
- Shredded iceberg lettuce
- Sour cream
- Cilantro
- Shredded Cheese
Instructions:
-
Cook the mushrooms
Heat 3 Tbsp olive oil in a large skillet over medium heat. Add the lion’s mane mushrooms and cook until browned and a bit crispy on the edges, about 8–10 minutes. Remove from skillet and set aside. -
Sauté the veggies
In the same skillet, add a bit more olive oil if needed. Add the sliced bell peppers, red onion and about 20 turns of Umami Seasoning (until veggies are coated). Cook about 5 minutes until softened and slightly charred. -
Warm tortillas
Heat tortillas briefly , about 25–30 seconds per side, in a dry skillet -
Assemble fajitas
On each warm tortilla, layer desired toppings. Serve immediately and enjoy!