3 recipes that change everything

Prepare the Lion's Mane Steaks:

1. Cook the Lion's Mane:

   • Add oil to a preheated pan.
   • Add the lion's mane mushrooms to the pan.
   • Cook until they release moisture and start to sear, flipping occasionally.
   • Add more oil as needed.

2. Press the Mushrooms:

   • Press the mushrooms to remove excess moisture.
   • Save the natural juices released during pressing.
   • Season with flake salt and black pepper.

3. Make the Herb Paste:

   • Combine diced cilantro stems, black pepper, and 2 cloves of garlic in a pesto mortar.
   • Add a little sugar and smash into a paste.
   • Add the reserved mushroom juices to the paste.

4. Marinate the Mushrooms:

   • Rub the herb paste all over the cooked lion's mane mushrooms.
   • Place the marinated mushrooms in the fridge to sit while preparing the dipping sauce and other mushroom dishes.

Prepare the Herbaceous Dipping Sauce:

1. Combine Ingredients:

   • In the pesto mortar, combine diced garlic, coriander tops, green onion, and red chilies.
   • Add sugar and pestle into a mix.

2. Add Liquids:

   • Add lime juice and coconut vinegar (or vegan fish sauce).
   • Mix well and chill in the cooler.

Final Steps:

1. Roast the marinated lion's mane steaks in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) for 10-12 minutes.
2. Serve the roasted lion's mane steaks with the herbaceous dipping sauce.

1. Prep the Mushrooms:

   • Clip the bottom part of the brown oyster mushrooms where the substrate was.

2. Cook the Mushrooms:

   • Add oil to a preheated pan.
   • Place the mushrooms in the pan, stem side towards the edge.
   • Apply pressure to the mushrooms to start the pressing process, ensuring they sit evenly.

3. Flip and Season:

   • Flip the mushrooms carefully to avoid breaking them, keeping the stem side towards the edge.
   • Add a little more oil.
   • Season with salt and pepper.

4. Sauce the Mushrooms:

   • Turn off the heat.
   • Dip the mushrooms in the Asian barbecue sauce, ensuring they are fully coated.
   • Pour the extra sauce over the mushrooms.

5. Roast the sauced brown oyster mushrooms in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) for 10-12 minutes.

1. Cook the Mushrooms:

   • Add oil to a preheated pan.
   • Place the maitake mushrooms in the pan where they naturally fall.

2. Press the Mushrooms:

   • Press the mushrooms to make them meatier.

3. Season and Flip:

   • Season the top with salt and pepper.
   • Flip the mushrooms when golden brown.
   • Add a little more oil.
   • Press again.

4. Sauce the Mushrooms:

   • Turn off the heat.
   • Dip the mushrooms in the sweet chili sauce, ensuring they are fully coated.

5. Roast the sauced maitake mushrooms in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) for 10-12 minutes.