California Farm Cheese Lion’s Mane Mushrooms

Name: California Farm Cheese Lion’s Mane Mushrooms
Total time: 240 s
Yield: 2 people
Cuisine: American
Ingredients: 6 ounces lion’s mane mushrooms; 1 Tbs unsalted butter; 2 thick slices of Mozarella cheese, cut to cover the size of the mushroom pieces

Hobby Horseman @HobbyHorseman

California, United States

From our local mushroom farmer or home grown in coffee grounds on the kitchen counter in a plastic container, these mushrooms are sliced and sauteed in butter and served as a warm appetizer. They deserve to be a separate dish, no other spices, herbs, condiments needed. They look like miniature cauliflowers, the same consistency. They taste like duck breast. Delicious taste. Even better with Mozarella cheese on top, just like cauliflower dinners.
The National Institutes of Health published articles saying this mushroom reduces stress and increases speed of performance, whatever that means.

#GlobalApron

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

4 minutes

2 people

6 ounceslion’s mane mushrooms
1 Tbsunsalted butter
California Farm Cultured Butter and Buttermilk
2thick slices of Mozarella cheese, cut to cover the size of the mushroom pieces
California Farm Fresh Mozarella Cheese
Equipment: cast iron skillet, knife
Cost: $1 per ounce at the farmers market for mushrooms, $1 for the cheese slice

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Steps

4 minutes

1

Lions Mane mushrooms taste delicious, like duck breast, and look like miniature cauliflowers, so I sauteed them in a pan in butter like I sautee cauliflower and duck breast. Slice these mushrooms top to bottom, 1/2” thick.
2

Sautee slices in cast iron skillet in medium heat in butter, 2 minutes, flip, sautee other side. Melt cheese on top, serve.

Linked Recipes

California Farm Cultured Butter and Buttermilk

California Farm Fresh Mozarella Cheese

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on April 15, 2024 11:42

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.