Mushroom Village Kauai Recipes

---

Who needs pork when you’ve got Lion’s Mane?

These tacos hit all the right notes — smoky, savory, and tender, with that pulled texture that only Lion’s Mane can deliver.

Give your taste buds something new to talk about.

Pulled (Lion's Mane) Mycelium Tacos Recipe (Serves 2–3)

Ingredients:

1 large Lion’s Mane mushroom (about ½ lb), shredded by hand

1 tbsp olive oil

1 tsp smoked paprika

1 tsp chili powder

½ tsp garlic powder

½ tsp onion powder

2 tbsp soy sauce or coconut aminos

1 tbsp maple syrup or brown sugar

1 tsp apple cider vinegar

Salt & pepper to taste

Tortillas, shredded cabbage, lime wedges, and fresh cilantro for serving

Instructions:

Heat olive oil in a skillet over medium heat.

Add shredded Lion’s Mane and sauté until it begins to brown and crisp slightly.

Stir in spices, soy sauce, maple syrup, and vinegar. Cook until caramelized and smoky.

Load into warm tortillas, top with cabbage or cilantro, and a squeeze of lime.

That’s it. No pigs, no guilt — just pure flavor and fungi magic.

Ti leaf

Lions Mane Mushroom 

Oyster sauce

Grated ginger

Lemon zest

Mayonnaise

Aluminum foil

Place ti leaf on a sheet of aluminum foil

Place fish on ti leaf

Spread mayo on fish

Drip oyster sauce on mayo

Grade ginger generously on oyster sauce

Sprinkle lemon juice or grade zest on Ginger

Wrap tight and bake for 45-60 minutes at 375°

 Take the time to look at how beautiful they are. Really  examine each one. They were grown with tremendous care and love. Now get  ready for a tasty treat. 

Cut them into fat 1/2 inch pieces

Pat them super dry

Brush them with any “high heat” oil

 Salt and pepper 

Then sear in a scorching hot cast iron skillet with some weight on the shrooms for a couple of minutes

Turn them over and put that weight back on them.

 Lions Mane

Hirokazu Kawagishi is the Japanese scientist known for his research on the benefits of Lion's Mane mushroom. 

As  a biochemistry professor at Shizuoka University, Kawagishi's work has  been fundamental in bringing the mushroom's neuroprotective properties  to modern scientific attention. 

Key findings from Kawagishi and his colleagues include:

 • Identification of active compounds: His team isolated compounds from  the mushroom called hericenones, which stimulate the synthesis of Nerve  Growth Factor (NGF). NGF is a protein that is crucial for the growth,  maintenance, and survival of brain cells.

 • Neuroprotective effects: Kawagishi's research provided early evidence  of the mushroom's ability to promote brain tissue regeneration.

 • Improved cognitive function: A small, preliminary clinical trial led by  Kawagishi showed that six out of seven dementia patients experienced  physical and cognitive improvement after consuming soup containing the  mushroom daily for six months.