Ingredients / Equipment:

• 1/2 lb Lion’s Mane mushrooms, diced medium

• 2 TBSP EVOO

For carrot + celery top slaw

• 1 large carrot

• 1 cup of celery tops

• 2 green onions, sliced

• 2 TBSP cilantro, chopped

• 1/2 jalapeno, diced fine

• 2 cloves garlic, minced

• 1 tsp ginger (optional)

• 1 tsp red wine vinegar

• 1 tsp mayonnaise

• 1 tsp lemon juice

• salt and pepper to taste

For Teriyaki sauce

• 1 cup water

• 5 tablespoons packed brown sugar

• 1/4 cup soy sauce

• 1–2 tablespoons honey

• 1 large clove of garlic, finely minced

• 1/2 teaspoon ground ginger

• 2 tablespoons cornstarch

• 1/4 cup cold water

For plating / garnish

• 6 pieces of romaine for lettuce cups

• 1/4 cup slivered almonds

• 1/2 avocado, sliced

• favorite hot sauce to top

• Large non stick pan

• Medium and small mixing bowl

• small sauce pan

Instructions:

For slaw:

Add carrots, celery tops, jalapeno, green onion, ginger and cilantro in a medium mixing bowl.

In a small bowl, whisk together garlic, mayo, red wine vinegar, lemon juice and salt and pepper.

Add your slaw sauce to your chopped ingredients and mix well.

For teriyaki:

Combine the 1 cup water, brown sugar, soy sauce, honey, garlic and ginger in a medium saucepan and set over medium heat.

In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until dissolved.

Add the cornstarch mixture to the saucepan and heat until desired thickness. Add water if your sauce becomes too thick.

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In a large non stick pan, add your EVOO and let the oil heat up over medium-high heat. Add your Lion’s Mane and get a nice golden brown sear on the cubes as best you can. Once cooked to desired crispiness, add your teriyaki and warm back up for a minute or two.

To plate:

Gently place your romaine on your plate and add your teriyaki Lion’s Mane. Next, top with your slaw, avocado and slivered almonds. Add your favorite hot sauce and enjoy!

Notes:

This is a great recipe to substitute for chicken too!