My friend Bryan grew these Lion’s Mane mushrooms at Cornell. Not only are these a gourmet treat, but could potentially cleanup land pollution, otherwise known as “bioremediation.” It’s possible! When I lived in Ecuador two friends researched the potential for oyster mushrooms, which are known to feed on oil and clean up commercial spills in the Amazon. It seems logical, but there is a lot more research to be done, and massive pollution to tackle!
Bryan shared these mushrooms at our welcome feast for Sandor Katz, kindly leaving the leftovers in our fridge! (Score!)
When you come across freshly harvested and foraged mushrooms, there is one way to cook them. The key is simplicity.
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Lion’s Mane Mushrooms and Garlic
Adjust the amount of oil, butter and garlic according to the amount of mushrooms you have. You really can’t go wrong with the quantities, however, overcompensate for oil and butter as the mushrooms absorb them fast!
- olive oil or butter
- minced garlic
- coarsely chopped mushrooms
- chopped cilantro or parsley
- serve with a batch of nutty, gorgonzola quinoa.
- serve with quinoa dressed with olive oil and sea salt.
- make a quinoa and yellow split pea (or lentil) mix
- make a simple salad: shredded beets, carrots, and celery with toasted sunflower seeds and Umeboshi Plum Sauce thinned with olive oil.
- In a cast iron skillet or saucepan, heat the oil or butter.
- Add the garlic and stir with a wooden spoon.
- Just when it is about to turn golden, add the mushrooms.
- Saute the mushrooms, stirring regularly, for about 5-10 minutes or until they brown.
- Remove from eat and serve! See below for pairing options.