— Cecilia Litvak

So antioxidant mushrooms, there's a lot of different varieties, but I believe that lion's mane is actually probably one of the top on the list, at least that I know of. And I use lion's mane often. I'll usually use the pressing technique that the Sarno brothers, specifically Derek Sarno, came up with, which is a pretty cool little technique where you press basically one cast iron pan on top. You basically are cooking your lion's mane mushroom in a cast iron pan, and then you're pressing another one on top of it. They have presses that they do for burgers and stuff like that, too, but the cast iron thing is just easy. And I will press it, basically, so it becomes much, much thinner, and then you can slice it like a steak. There's some marinating you want to do to it as well, too. But that's probably the one that I use the most out of that. I'll do tacos or mushroom steaks out of it as well, too. And I'm not sure if you mean what dish to prep with that, but that's probably one of my go-tos is the steak, as far as fajita mushrooms or just the actual steak where you'll serve different vegetables with it as well, too. But I think that's what you mean by the prep dish. Otherwise, meaning actual prep dishes, which I don't have a recommendation for. The ones I usually use for my prep dishes are the large glass bowls that fit into each other as our prep dishes. It's typically a pretty standard one, and you can find them at most Williams Sonomas, and most even Walmarts carry them and stuff like that, too.