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Cali Burrito
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.Â
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‍Ingredients
12-14 ounces Lion's Mane mushroom
‍
Citrus Marinade
3 Tbsp lime juice
2 Tbsp orange juice
1/3 cup liquid amino
2 tsp minced garlic
1/4 cup fresh chopped cilantro
2 tsp cumin
3 Tbsp avocado oil
salt & pepper to taste
‍
Additional Ingredients
Macadamia Sour Cream*
seasoned fries
Pico de Gallo
plant-based shredded cheese
guacamole
red onion
burrito shells
‍
Directions
- Clean Lion’s Mane with a soft dry brush, if needed. Do not saturate with water. Pull apart Lion’s Mane into bite-sized portions. Place in a bowl to the side
- Mix Marinade ingredients together in a bowl or cup. Pour the marinade over the Lion’s Mane and stir to coat. Marinate 2-3 hours
- Blend Macadamia Sour Cream ingredients until smooth
- Prepare Additional Ingredients, if making Pico de Gallo & guacamole from scratch. Chop red onion. Air fry seasoned fries until crispy
- Heat a sauté pan to medium-high heat and cook the red onion until slightly caramelized. Add the marinated Lion’s Mane to the pan. Cook until the mushroom is charred and crispy on the edges (or to preferred texture)
- Stuff the burrito shell with preferred ingredients and roll tightly
- To make a crispy burrito, in a clean sauté pan, add a small amount of oil. Cook each side of the burrito on medium until lightly golden
*See Macadamia Sour Cream recipe or you can use store-bought plant-based sour cream
Shopping ListÂ
‍Ingredients
12-14 ounces Lion's Mane mushroom
‍
Citrus Marinade
3 Tbsp lime juice
2 Tbsp orange juice
1/3 cup liquid amino
2 tsp minced garlic
1/4 cup fresh chopped cilantro
2 tsp cumin
3 Tbsp avocado oil
salt & pepper to taste
‍
Additional Ingredients
Macadamia Sour Cream*
seasoned fries
Pico de Gallo
plant-based shredded cheese
guacamole
red onion
burrito shells
‍
Directions
- Clean Lion’s Mane with a soft dry brush, if needed. Do not saturate with water. Pull apart Lion’s Mane into bite-sized portions. Place in a bowl to the side
- Mix Marinade ingredients together in a bowl or cup. Pour the marinade over the Lion’s Mane and stir to coat. Marinate 2-3 hours
- Blend Macadamia Sour Cream ingredients until smooth
- Prepare Additional Ingredients, if making Pico de Gallo & guacamole from scratch. Chop red onion. Air fry seasoned fries until crispy
- Heat a sauté pan to medium-high heat and cook the red onion until slightly caramelized. Add the marinated Lion’s Mane to the pan. Cook until the mushroom is charred and crispy on the edges (or to preferred texture)
- Stuff the burrito shell with preferred ingredients and roll tightly
- To make a crispy burrito, in a clean sauté pan, add a small amount of oil. Cook each side of the burrito on medium until lightly golden
*See Macadamia Sour Cream recipe or you can use store-bought plant-based sour cream
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