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Serves 2

INGREDIENTS: 8 oz Lion's Mane 1 egg ½ cup bread crumbs ¼ cup onion finely minced 1 tablespoon mayonnaise 1 teaspoon Worcestershire 1 teaspoon Dijon ¾ teaspoon Old Bay Seasoning 1 tablespoon minced fresh parsley ¼ teaspoon salt ¼ teaspoon pepper 3 tablespoons ghee/lard/oil for frying INSTRUCTIONS: Shred Lions Mane in food processor or by hand and squeeze out excess moisture. Mix all ingredients together and form into patties. Oil pan and fry on medium heat for a few minutes on each side. Enjoy with lemon and aioli sauce!

Serves 2-4

INGREDIENTS: 1.5 lbs Mushrooms 1.5 cups Arborio Rice 5 cups Broth 2/3 cup Dry White Wine ¼ cup Butter/Ghee/Olive Oil 1 Onion 2 Cloves Garlic 1 tablespoon Thyme or Marjoram ½ cup grated Parmesan Cheese 1 teaspoon Salt & Pepper to taste INSTRUCTIONS: Saute onions in half of your oil for 5 minutes, add garlic, herbs, rice and ½ teaspoon salt stiring for one minute then add wine and stir until wine has almost evaporated. Add ¾ cup of broth at a time stirring frequently - adding next ¾ cup once the previous has absorbed into the rice. Saute mushrooms in separate pan on high heat for not more than 5 minutes with other ½ of oil and other ½ of teaspoon of salt while cooking rice. When adding the last portion of broth, also add the mushrooms and cheese and stir until you reach your desired consistency – if needed add more water. Garnish with more cheese, parsley and top shelf olive oil.

Serves 2-4

INGREDIENTS: 1½ cups medium-grain white rice 2 cups vegetable stock 10 ounces mushrooms (ANY variety!) 2 teaspoons arrowroot/corn starch 6-7 teaspoons tamari soy sauce 2 teaspoons Shaoxing wine (optional) 3 teaspoons sesame oil Salt and white or black pepper 1 thumb of fresh ginger, peeled and thinly sliced 2 scallions, thinly sliced Toasted white sesame seeds (optional) INSTRUCTIONS: Place the rice into a Dutch oven and rinse it 3 times until the water runs almost clear. Pour the stock over the rice and leave to soak for 10 minutes while you prepare the mushrooms. Place the mushrooms into a bowl and add the starch and toss to coat. Add 4 teaspoons of soy sauce, the 2 teaspoons Shaoxing wine (if using), 1 teaspoon sesame oil, ½ teaspoon salt and a pinch of white or black pepper; toss to coat. Place the pot with the rice over medium-high heat, add the ginger slices and bring to a boil. When bubbling, cover, reduce to low and cook for 5 minutes. Uncover, add the mushrooms and, using chopsticks or a large spoon, stir the mushrooms through the rice. Cover again and cook on low until the mushrooms are cooked and rice is tender, 10 to 12 minutes. Remove the lid, increase heat to medium-high and cook for 4 to 5 minutes, until you can hear it sizzling aggressively, which indicates that the bottom of the rice is becoming crispy. (Skip this step if you don’t care for the crispy rice). Turn off heat and drizzle with 2 to 3 teaspoons of soy sauce, the remaining 2 teaspoons of sesame oil and top with scallions and sesame seeds (if using).

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