May 11, 2020
LION’S MANE MELT
1 medium “head” of lion’s mane mushrooms (a buttery-rich mushroom that looks like a small cauliflower)
Sea salt and black pepper, to taste
1 tablespoon of unsalted butter or extra-virgin olive oil
2 to 3 ounces scamorza cheese, sliced
Salad (or other tender greens or micros), for serving
- Clean the lion’s mane by wiping with a brush and/or damp paper towel. Cut off the end, a.k.a., the “foot,” and then slice the big mushroom about half an inch thick.
- Heat a pan on the stove top set over medium heat. No oil, butter or liquid is needed at this point. Place the slices/pieces in the hot, dry pan and sear for about 5-6 minutes, until the face-down side of the slices and pieces are lightly browned. Flip the mushrooms and repeat. Using tongs, continue cooking for a couple minutes more, turning the mushroom pieces as needed to make sure they’re golden brown all over. Season with sea salt and black pepper, then add the butter or olive oil to the pan. Stir, to coat the mushrooms with the seasonings and butter.
- Turn the pan down to low, and layer slices of the scamorza on top of the lion’s mane slices. Soon as the cheese starts to melt, turn off the heat.
- Divide the lion’s mane melt among four salad plates or shallow bowls, placing a tangle of salad greens or microgreens on each plate. Tip: Serve atop pasta or rice for a meatless entree.
Serves 4 as a starter.