Musket Powder Gold Label, as needed
1 lb Lion’s Mane Mushrooms
Blended EVOO (50/50 Evoo, Neutral oil like grapeseed. This will raise the smoke point of your olive oil and is better for sauteeing
1 tbsp Musket Powder Gold Label
1/2 cup Parsley
1 tsp Oregano
1 tbsp Vinegar
1 tbsp Lemon Juice
2 tbsp EVOO
Salt,to tasteMake the chermoula.Mix all ingredients into a food processor and blitz a few times until everything is evenly incorporated.
- Prepare the lion’s mane mushrooms and marinade. Sort through the lion’s mane mushrooms and remove any debris if needed. Cut the mushrooms to your desired size, as close to uniform as possible so they cook evenly. We prefer a small handful size, about 2-3 inches.
- Make the marinade by mixing together 2:1 EVOO blend to Musket Powder Gold Label seasoning. Cover each mushroom in the marinade completely and set aside.
Cook the mushrooms. Preheat a sauté pan to medium high heat. Add a neutral oil followed by the lion’s mane mushrooms into the pan. Add weights and sear on both sides until a crust has formed. Do a quick baste with butter for 1-2 minutes and remove from the heat.
Note: While it’s not recommended to eat lion’s mane mushrooms raw, try not to overcook them either. As soon as they are cooked to golden brown with a crust on both sides, remove them from the heat so you don’t end up with a chewy mushroom.
- Plate the mushrooms and serve. We like to serve ours with chermoula, marcona almonds, a burnt lemon, and scallions for added texture. Enjoy!