Wild Mushroom Tacos with Lion’s Mane & Pickled Mushrooms

A Winchester Cookery School Signature Recipe

There’s something magical about cooking with freshly foraged mushrooms — their aroma, texture, and deep umami flavour instantly elevate any dish. At the Winchester Cookery School, we love celebrating the best of local Hampshire produce, and this recipe does exactly that.

This week’s creation is inspired by mushrooms kindly gifted by our friends at The Mushroom Barn — a beautiful mix of wild varieties including Lion’s Mane, Oyster, and Hen of the Woods. We’ve turned them into Wild Mushroom Tacos, complete with a rich bourbon-honey marinade, a sweet-tangy mushroom pickle, and a drizzle of truffle and garlic herb mayo. It’s earthy, indulgent, and absolutely bursting with flavour.

🥘 The Star of the Show: Lion’s Mane Mushroom

Lion’s Mane is often called the “seafood of the forest.” Its texture is meaty and delicate — a cross between lobster and pulled pork — and it soaks up flavour like a sponge. When marinated and seared, it develops a golden crust that works beautifully in tacos or served as a standalone dish.

🍯 Lion’s Mane Mushroom Marinade

A perfect balance of sweet, smoky, and savoury.

Ingredients

1 tbsp honey Tennessee bourbon
1 tbsp dark soy sauce
1 tbsp extra virgin olive oil
1 tsp garlic granules
1 tsp paprika

Method

Combine all the ingredients in a small bowl.
Tear your Lion’s Mane mushrooms into bite-sized pieces and coat them in the marinade.
Leave for 4–5 hours to soak up all the flavour.
Pan-sear or grill on high heat until caramelised and golden on the edges.

🥄 Pickled Wild Mushrooms

A tangy, umami-packed pickle that balances the rich taco filling perfectly.

Ingredients

50 ml white wine
50 ml cider vinegar
50 ml water
2 tbsp sugar
1 tsp salt
1 tsp mustard seeds
2 crushed garlic cloves
1 tsp wild mushroom stock paste

Method

Combine all ingredients in a saucepan and bring to a gentle simmer for 3–4 minutes.
Add your blanched or lightly sautéed wild mushrooms.
Transfer to a sterilised jar, seal, and allow to cool.
Store in the fridge for up to 2 weeks — the flavour develops beautifully after 48 hours.

🌮 To Serve

Warm your soft tacos and layer them with:

Seared Lion’s Mane mushrooms
Truffle & garlic herb mayonnaise
Pickled wild mushrooms and red onions
Fresh wild rocket

Each bite delivers smoky depth, tangy brightness, and that luxurious truffle finish that ties it all together.

👨‍🍳 Cook with Us in Winchester

Love this recipe? You can cook dishes just like this in one of our upcoming seasonal and vegetarian cookery classes at the Winchester Cookery School. Learn from professional chefs, work with incredible local produce, and take home skills you’ll use for life.

📍 Winchester Cookery School — where passion meets produce.

🎓 Book your class today at winchestercookeryschool.co.uk