From Top Cap Mushrooms: Story, photos and recipes by Rezel Kealoha
For the plates:
2–3 tablespoons plain hummus (or garlic and chive flavor, if you can find it)
2–3 tablespoons pickled ginger
Handful of baby arugula
Handful of fresh herbs (parsley, mint, and chives make a good combination)
For the mushroom topping:
10–16 ounces lion’s mane mushrooms, cut into thick slices
2 tablespoons ghee
1 tablespoon finely chopped chives
1 tablespoon finely chopped parsley
Salt and pepper to taste
Prep the tortillas by passing them through the open flame of your stove or heating on a skillet. Place two tortillas on each plate and top with the hummus, pickled ginger, arugula, and fresh herbs. Set aside and keep near the stove.
In a large skillet, melt the ghee on medium-high heat. Add sliced mushrooms and sauté on each side for about a minute and a half or until golden brown. Turn down the heat to low and add the chopped chives and parsley. Season to taste with salt and pepper. Distribute the mushrooms in equal amounts on each tortilla. Squeeze some lime over top and enjoy.