Lion's Mane Tinga

Lion's Mane Tinga

This mushroom take on the classic Mexican chicken tinga is about to become your weeknight staple! The shredded lion’s mane mushroom simmers in an aromatic and smoky tomato sauce that is packed with flavor yet comes together without a fuss. It can be enjoyed over a simple rice bowl, as a taco, or as a delicious tostada accompanied by refreshing toppings. 


Ingredients:  (4 Servings )

1   oz dried lion’s mane mushroom

3   tbsp cooking oil

1   medium white onion, sliced  

1   15-oz can fire roasted tomatoes  

4   garlic cloves, minced  

3   chipotle peppers in adobo sauce, chopped

½  tsp dried oregano  

¼  tsp cumin

1   tsp chili powder 

     Salt + pepper 


For serving as a Tostada 

8  corn tortilla tostadas 

2  cups refried beans 

2  cups Iceberg lettuce, shredded

1  avocado, sliced 

4  oz queso fresco



Dried Lion's Mane Tinga Recipe

  1. Soak your lion’s mane mushroom in 1 cup of boiling water for 20 minutes. Drain and reserve soaking liquid. Pull apart the rehydrated mushroom to shred into long pieces.

  2. Heat 2 tablespoons of cooking oil in a large skillet over medium heat. Add the sliced onions to the skillet and cook until soft, about 4 minutes. Add the minced garlic and tomatoes. Once a majority of the tomato liquid has evaporated, incorporate the chipotle peppers, oregano, cumin, chili powder, salt and pepper into the sauce and allow it to cook for 2-3 minutes. Add the reserved mushroom rehydration liquid and let the sauce simmer for 5-6 minutes or until the sauce has reduced. 

  3. In a separate skillet, heat the remaining cooking oil over medium high heat and add the shredded mushroom to the pan. Cook until the liquid has been absorbed and it begins to develop some browning, about 4-5 minutes. 

  4. Add the mushroom to the sauce and cook for another 5-6 minutes. Adjust seasoning to taste and serve it with rice, as tacos or as tostadas!  

  5. If serving as tostadas, start by spreading ¼ cup refried beans over your tostada. Top with shredded lettuce, followed by mushroom tinga, then crumbled queso fresco, and finally with a slice of avocado and cilantro. Serve with a slice of lime to squeeze over the tostado before eating. 

Back to blog