Yes you heard that right, FURRY mushrooms!
Have you ever heard of such a thing?
Well, I'm here to tell you, it's a thing, and its YUM!
This week, we wanted to share a recipe that's as creative as it is delicious.
If you're anything like me, food is the way to the heart. And there's nothing more exciting than trying something new and getting a chance to explore new things.
So here we go folks!
Let us know what you think!
Lions Mane Blackened Mushroom Steak & Blue Oyster mushroom shred with Brown Jasmine and Wild Rice and tomato concasee, and let me tell you, this recipe is the lions roar. 🦁
For this dish I sliced up the cooked Lions Mane and placed on a sautéed Blue Oyster mushroom bed. Then I put it all on rice, which is a mix of long grain black wild and brown Jasmine. To top it off I added some diced tomato and mint!
We got our mushrooms from Funji Mushrooms in St. Albans.
They will be available from our shop by the lb. and in our prepared foods.
Support local ✌️
What you'll need:
A handful of Lions Mane Mushrooms
Some blue oyster mushrooms
Long grain black wild and Jasmine rice
1 small Tomato
A pinch of dried mint leaves
Spices recommended for dry rub:
Chili powder, cumin, onion powder, garlic powder, smoked paprika and a bit of amino acid
How it's done:
Step one: Take a slice of the Lions Mane, about a 4in slab about 3/4 thick.
Step two: Cover the 'shrooms in a dry blacken rub; chili powder, cumin, onion powder, garlic powder, smoked paprika and a bit of amino acid.
Step three: Preheat the frying pan.
Step four: Lay slabs in the pan and place a heavy weight on top to help expel some water from the shroom.
Step five: Flip and repeat.
Step six: Begin cooking rice mix
Step seven: Dice up tomato
Step eight: Cook up some blue oyster mushrooms
Step nine: Plate your dish!
How we did it:
Lions Mane mushrooms & some blue oyster mushrooms mixed on one side, rice on another, topped with some diced tomato and dried mint leaves.
Check it out!