Lion's Mane Mushroom Love + Veggie Breakfast Burrito Recipe
Lion's Mane Mushroom Love + Veggie Breakfast Burrito Recipe
#82: Winter Happenings @ Featherstone Garden
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Mushroom Spotlight: Lion’s Mane Mushrooms
In tandem with our current mushroom subscription, throughout March we will be featuring the health and wellness benefits of some of our favorite mushrooms from our friends at The Mushroom Hub.
Flavor & texture profile: Lion's mane mushrooms can be described as nutty and slightly sweet with a texture that is similar to crab or lobster meat, making it a very fine meat substitute.
Health benefits: These highly nutritious mushrooms contain bioactive compounds that may offer several health benefits. They’re a good source of protein, fiber, vitamins B and D, and minerals such as potassium and copper. They also contain antioxidants and polysaccharides that have been shown to boost immune function, reduce inflammation, and support brain health.
Storage tips: Lion’s mane mushrooms are best stored in a paper bag in the refrigerator and should be used within 5-7 days of purchase for optimal freshness. We suggest you avoid storing them in plastic bags or containers, which can trap moisture and lead to spoilage.
Prep tips: Trim the tough base and give them a brief rinse under cool water. These mushrooms can be sliced into thin strips (perfect for the burrito recipe below!) or torn into small pieces and added to soups, stews, or stir-fries. They also make a yummy stand-alone side dish by sautéing them in butter and olive oil until golden brown and crispy, then seasoned with a pinch of salt & pepper.
Veggie Breakfast Burrito w/ Lion’s Mane Mushrooms, Peppers & Hash Browns
By Renee S.
If you’re as big of a breakfast burrito fan as I am, this recipe is for you. When it comes to food, I think living in NYC for an extended period of time spoiled me—a city that serves up nearly every feasible cuisine you can think of around the clock. During my most recent visit about a month ago, I made it a point to visit my favorite breakfast burrito spot in Crown Heights, Brooklyn, a tiny unimposing spot with limited outdoor seating called Ursula (IG: @ursula_brooklyn). A note to any subscribers who live in or near Brooklyn— I can’t recommend it enough when it comes to getting your burrito fix, (and their tres leche cake is 😘👌🏼). I’ve been trying to find something comparable around Detroit, so if you have suggestions please email at renee@featherstonegarden.com.
All that said, I decided to take it upon myself to make breakfast burritos at home. The lion’s mane mushrooms made the perfect meat substitute, both in taste and texture. This recipe is more approachable if you do some prep ahead of time, but if you’re making it in one foul swoop, just be cognizant that you’ll need to be comfortable using many pans at once.
Here’s what my stove top looked like when I was in the process..
Top left: we’ve got our sautéed peppers and onions
Top right: our sautéed lion’s mane mushrooms
Bottom left: soft scrambled eggs with white American cheese
Bottom right: a large tortilla warmed up over the fire
Upper middle: coffee (a brunch necessity imo!)
Not pictured: the hash browns I baked in the oven
For context: I think a major characteristic of a superior burrito is when you’re able to distinguishing the many textures of ingredients folded into the burrito. And in order to accomplish that, you’ll need to cook things separately to avoid one mushy pile of ingredients that may result in a soggy, subpar burrito. To accomplish that superior burrito, read the “do ahead” prep tips I’m sharing below.
Recipe: Veggie Burritos w/ Lion’s Mane Mushrooms, Peppers & Hash Browns
This recipe yields enough veggies to make many burritos, but take note that 1-2 eggs per burrito is a good amount, depending on how thick you like it. I will start by sharing some prep notes and “do ahead” tips to break down the process of this recipe to (hopefully) make the execution a bit smoother while resulting in one damn good burrito.
Do ahead: To avoid using many pans all at once, I suggest sautéing all the veggies ahead of time— peppers and onions in one pan, and thinly sliced mushrooms in a separate pan. Be sure to store mushrooms in a separate container from the pepper/onion mix to prevent them from getting soggy. Doing this step ahead of time will make it easier to execute the building of your burrito.
When you’re ready to build the burrito, simply heat up one large skillet with a tablespoon of oil, add the necessary amount of peppers/onion mix & mushrooms needed per burrito (up to your discretion!), sauté on medium heat for 4-6 minutes, add 1-2 eggs (beaten and seasoned with salt), toss a slice of cheese and combine all ingredients. If adding hash browns, bake separately until very golden and crisp, then tear apart to scatter evenly throughout the burrito.
Ingredients:
1-2 eggs (per burrito)
splash of whole milk
olive oil
unsalted butter
8 oz. Lion’s mane mushrooms, thinly sliced (or other mushroom of choice)
1 green pepper, coarsely chopped
1 red pepper, coarsely chopped
1/2 medium yellow onion, finely chopped
slice of cheese (I’m using white American cheese)
hash browns or crispy potatoes (optional)
Directions:
Step 1
If using (optional) hash browns, follow baking instruction on the package. I bought these Trader Joe’s hashbrowns, which bake at 400F for 14 minutes. I love the crispy texture these add to the burrito and would highly recommend!
Step 2
In a large pan on medium-high heat, add 1 tablespoon olive oil and sauté peppers and onions until lightly browned and most of the liquid cooked out.
In a separate large skillet (preferably cast iron), add about 1 tablespoon of butter and 1 tablespoon of oil, sauté thinly sliced mushrooms on medium heat until crisp and golden. If using Lion’s Mane mushrooms, this should take approx. 2 min per side. Season with a pinch of salt & pepper to taste.
Step 3
Beat eggs well with a splash of whole milk and a generous pinch of salt. In a small pan, scramble eggs softly with a slice of cheese.
Alternatively, if you followed the “do ahead” prep tips, you can add the beaten eggs to your pan of pre-portioned mixed veggies.
To build & serve
Heat up burrito shell over the stovetop or on a large pan. Evenly spread out sautéed veggies (peppers/onions & mushrooms), soft scrambled eggs and cheese, crispy hash browns torn into pieces. Wrap burrito, tucking in sides while rolling up.
Serve with sriracha or hot sauce/salsa of choice.
Enjoy!
Thanks for reading!
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Have a great week,
Annie, Aaron, Renee + Chili & Bean (our farm cats ₍˄·͈༝·͈˄₎◞ ₍˄·͈༝·͈˄₎◞)
LOVE lion's mane mushrooms! Thanks so much for sharing this recipe!