BBQ Pulled Lion’s Mane Tacos

Hand-shredded Lion’s Mane pulls apart like slow-cooked meat, which makes it perfect for tacos. A hit of smoked paprika and a tangy barbecue glaze do the rest. Fast enough for a weeknight, good enough for a crowd.

Ingredients

• 300 g Lion’s Mane, shredded by hand

• 2 tbsp oil

• 1 tsp smoked paprika

• 0.5 tsp ground cumin

• 80 ml barbecue sauce

• 8 small corn tortillas, warmed

• For the slaw: shredded cabbage, lime juice, a pinch of salt

• To finish: coriander, sliced red onion, lime wedges

Method

1. Toss the shredded Lion’s Mane with the smoked paprika and cumin.

2. Heat the oil in a wide pan over medium-high. Add the mushroom and cook, stirring occasionally, for 8–10 minutes until the strands are browned and crisp at the edges.

3. Add the barbecue sauce and toss to coat, cooking for another 2 minutes until sticky and glazed.

4. Meanwhile, dress the cabbage with lime juice and salt for a quick slaw.

5. Pile the pulled Lion’s Mane into warm tortillas, top with slaw, red onion and coriander, and serve with lime wedges.

Chef’s note

Let the mushroom brown properly before adding the sauce — crisp edges are what give these tacos their satisfying, meaty texture.