— M.C. Patton

So you've often heard me say that I live very near the mushroom capital of the world, which is Kennet Square, Pennsylvania, where I can get the freshest mushrooms ever. Lions Maine are a favorite, uh, favorite way that I like to cook them is to make them into a steak where I would marinate them and I would marinate them well. And then in a non-stick pan, I would put a cooking brick and I would put it on top of the mushrooms. The cooking brick, by the way, is covered in aluminum foil. Oftentimes I will then cover it with parchment paper so that it is totally, totally non-stick. And then I would just fry it. I've often made, um, shaka with it, but I love Lion Maine and find them to be a delicious, delicious mushroom. And once you have sort of embraced the no oil saute method that we use, uh, in our program where you cook mushrooms without oil, you'll get to see that mushrooms without oil really have a lot of savory flavor to them. So I would go with either a steak or the shaka.