Hello! As you may know if you've looked at some of my past posts Chris and I have been doing a lot of mushroom foraging. A new mushroom we picked was mycelium, our's was either lion's mane or a coal tooth. Don't worry we had them checked out by a delightful woman, Sharon, who runs Door Karma Farms in Sister Bay Door County. I've had lion's mane that I purchased at the farmer's market before so it is not a new mushroom. However what was new was the preparation. Super simple and and made a nice sautéed side for a simple protein. I've included 2 pictures of the mushroom, both whole and cut up.
Sautéed Lion's Mane
In a skillet with that is big enough for your mushrooms add a good quantity of unsalted butter. Please use unsalted.
Sauté the mushrooms until they start to wilt and add either Worcestershire sauce or soy sauce. 1-2 tsp is really plenty and continue to sauté until done.
That is it, super easy!
Bon Appétit!
And as always with love from the Midwest,
Beth
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