— Melissa Bryant

Mushrooms. I love lion's mane and I get them as often as I can. We have a couple growers here in Madison, um, that, uh, I buy from quite often. Um, my favorite kind of go-to that's just really easy is I make tacos out of 'em. Um, so I'll use a method that Chad's brother Derek came up with where you're basically pressing down on the, uh, the mushroom where you basically take one pan, um, put your mushrooms into it season, um, an oil your mushroom, and then put another pan, uh, like a skillet on top of it and weight it down and it kind of pushes the entire thing down and condenses the mushroom into kind of like a steak like consistency. Um, now for something like that I would just add, you know, like a little bit of chili powder and um, cumin, some oil, maybe some paprika to it. Um, and then I'll saute those up, get a nice crispness or nice edge on them and then chop 'em up to be able to put 'em into tacos. I've also done the same thing where I've actually made it into steaks, like actual like looking steaks where you can marinate it in like, um, tamari and beet juice and stuff like that to be able to get a, a different kind of flavor profile out of it. Use a, some technique to be able to push it down. Um, and then you actually have like a sliceable steak, which is pretty cool. So, um, those are probably the ones, uh, my go-to Lion's, Maine mushroom, uh, recipes now, you know, again in dehydration you can dehydrate them, blend them up and put 'em into soups, all kinds of different things. But the go-tos are probably the steak or the tacos with them.