In this “Twisted Soups” series I will turn some of my favorite dishes into soups. I started the series with a creamy Philly Cheesesteak Chowder because I love this sandwich so much. Stick around for more soul-warming soups!

I feel like I may cause a riot by saying California has the best burritos... but California has the best burritos. Here is a plant-based take on a San Diego, California classic. The California Burrito. 

I have cooked Lion's Mane in many ways, but this one hits homes when it comes to the flavor. The flavor absorbs into the mushroom perfectly. Once it is seared on a cast iron pan, you have this juicy-in-the-middle mushroom with a crispy outside, packed with flavor.

I can almost guarantee I said this already in another Recipe Club recipe, but I rock with burritos! This burrito is delicious and if you are looking for more burrito inspiration, you can find at least 3 other bangers in the Club. Hope you enjoy wrapping your meal in a tortilla shell as much as I do!

We ate the leftovers from these tacos for three days in a row. That's how amazing this Ancho Chile Lime Marinade is. If you don't have a smoker, you can roast the Lion's Mane and add a little liquid smoke to the marinade.