By Chef Hannah Cupples
Shred Lion’s Mane into smaller chunks.
Season Generously with salt, chili powder, and minced garlic.
Toss in oil and mix well until oil absorbs
Roast at 425F until lightly roasted, but not dried out.
Mix with desire sauce (I used Mole Negro, but Green Chili or something would work just as well.)
Heat in pot until sauce comes to a simmer and begins to absorb into the mushrooms
Serve on corn tortillas with desired toppings (I used Avocado Puree and Pickled Onions!)