Korean Lions Mane Bulogi
650-700gm Lions Mane steak
½ small pear, peeled and coarsely grated
¼ cup reduced sodium soy sauce
2 tablespoons brown sugar
2 tablespoons toasted sesame oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon gochujang, Korean red pepper paste
2 tablespoons vegetable oil, divided
2 green onions, thinly sliced
1 teaspoon toasted sesame seeds
INSTRUCTIONS
1. Wrap 'steak' in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
2. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
3. Heat 1 tablespoon vegetable oil in a cast iron grill* pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
4. Serve immediately, garnished with green onions and sesame seeds, if desired.
*If you do not have a cast iron grill pan, you can also use a large cast iron skillet.
Sautéed Mushrooms on Sourdough with Cashew Cheese
Ingredients:
A generous amount of your favourite mushrooms (2 servings)
3 shallots or 1 small onion
2-4 tablespoons balsamic vinegar
1/2 to 2 teaspoons brown sugar
Dried oregano, sage, rosemary, or thyme (use whatever you have on hand)
1/2 to 1 cup vegetable or mushroom broth (water can be substituted but may alter the flavor)
Cashew cheese
Thick slices of good sourdough bread
Balsamic reduction (or a thick, tart, and sweet alternative like fruit balsamic or pomegranate molasses)
Lemon (for zest)
INSTRUCTIONS
1. Prepare the Ingredients:
Slice the shallots (or onion) lengthwise.
Chop the mushrooms into bite-sized pieces.
2. Sauté the Onions:
Heat a splash of olive oil in a frying pan over low heat.
Add the sliced shallots or onion and cook slowly until they become translucent, about 3-5 minutes.
3. Cook the Mushrooms:
Add the chopped mushrooms to the pan and sauté for a few minutes until they begin to soften.
Drizzle in 2-4 tablespoons of balsamic vinegar.
Sprinkle in 1/2 to 2 teaspoons of brown sugar and a pinch of your preferred dried herbs.
Stir and cook for another minute until the flavours are well combined.
4. Deglaze and Simmer:
Pour in the vegetable or mushroom broth (or water if using) just enough to deglaze the pan.
Continue cooking until the mushrooms are tender and most of the liquid has evaporated.
Season with salt and pepper to taste.
Adjust the sweetness, acidity, and seasoning as needed.
5. Serve:
Toast thick slices of sourdough bread.
Spread a generous layer of cashew cheese over the toast.
Pile the sautéed mushrooms on top.
Finish with a drizzle of balsamic reduction and a sprinkle of lemon zest for a bright, tangy finish.
Mushroom Recipes
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