Recipe of the Month – Lion’s Mane Fajita Bowl
Lion’s Mane Fajita Bowl, serves 2-3
Recipe by Max Goldstein, RD, LD, CDM with Farm to Body Wellness
Luckily for you, it’s always mushroom season. And with so many mushrooms to choose from, why Lion’s Mane? While it might not have the protein profile of meat or seafood, it has the taste and texture that surpass expectations. It holds up well to several cooking methods and is an easy-to-find fungi at the Riverside Arts Market.
This month we have a fun, innovative, and fairly simple recipe for you to try. While the star of the show is the lion’s mane mushrooms, think of it similarly to standard fajitas with a twist.
Ingredients:
The Saute
- 500g (2 medium caps) Lion’s Mane
- 300g (1 medium) Yellow Onion
- 125g (1 medium) Red Bell Pepper
- 125g (1 medium) Orange Bell Pepper
- 10g (2-3 medium cloves) Fresh Garlic
The Rice
- 1 dry cup Brown Rice
The Sauce
- 200g (1 cup) Fat-Free Greek Yogurt
- 5-15g (1Tbl) Jalapeno (depending on heat)
- 15 g (small bunch) Cilantro
The Oil & Spices
- 1Tbl Extra Virgin Olive Oil
- (to taste) Himalayan Pink Fine Salt
- ¼ tsp Ground Black Pepper
- 1 tsp Ground Cumin
- ½ tsp Paprika
**Disclaimer: Recipes for cooking do not have to be exact in quantity or ingredient. If you have a different oil, type of salt, or any other ingredient, please use what you have. Enjoy!
Instructions:
Step 1: Cook your rice, per the instructions on the bag or box. I use a rice cooker, but any way you normally cook the rice will work.
Step 2: Julienne (or slice in strips) into equal pieces the onions, peppers, and of course Lion’s Mane Mushroom. And mince the fresh garlic.
Step 3: Begin to saute the onions and garlic in ⅔ Tbsp oil on medium high heat and cook down until translucent. Add the peppers, spices, and possibly a little bit of water. Cover and reduce the heat briefly to allow the ingredients to cook down. Remove the lid and when ready, move to a bowl.
Step 4: Add the remaining oil and then add the mushrooms to medium high heat. Add some salt and let the mushrooms cook. Add a Tbsp of water and cover the pan to soften the mushrooms. After a couple of minutes uncover the pan and return the heat to medium high. Then set aside in a bowl.
Step 5: While you are sauteing the fajitas, prepare the sauce. Add the yogurt to a bowl, then mince the cilantro and jalapeno (take out seeds for reduced heat) and combine them with the yogurt. Mix thoroughly. If you prefer to blend the ingredients in order to use a squeeze bottle, that is an option.
Step 6: Once all of the components are ready, build your bowl. Rice on the bottom, the fajita blend, Lion’s Mane, and finally top it off with the sauce. If you decide to add a garnish, you can use both cilantro and thinly sliced jalapenoes. And if you want an added bonus, throw some sliced avocado on the bowl as well.
Step 7: Enjoy!