Lion’s Mane Summer Salad

Lion’s Mane Summer Salad

Mushrooms and savory go together so well that we often don't consider them for sweeter dishes. This, my fellow mushroom lovers, is a tragedy.  Determined to create a cool and fruity mushroom treat, Adam got to work.  He discovered a delicious marriage between the sweet meaty Lion's Mane and summer's classic, watermelon.

The fresh flavors of the greens, watermelon, and mint play on the sweetness of the Lion's Mane.  The added zest of the citronette dressing brings out the best parts of this summer salad. Refreshing, bright, mush-tastic!!

 

Ingredients

Salad

  • 1 lb of Lion’s Mane mushroom (delicious)

  • 2 cups of leafy greens (your favorite)

  • 1 cup watermelon (diced)

  • 1 avocado (cubed)

  • 1/4 cup mint (chopped)

  • feta (crumbled)

Citronette:

  • 1 lemon or lime (squeezed)

  • and some zest (zested)

  • salt and pepper (to taste)

  • 3 Tbs olive oil (glugged)

Directions

Slice the lion’s mane into coin-thick slices then heat them up in a dry pan until they begin to brown. Flip over and repeat. Once both sides have some color transfer to a plate and let cool.

Once cooled take handfuls of the mushroom and squeeze out the water. The more you get out the better. Give them a rough chop and put them to the side. 

Make a citronette with the ingredients listed above.

Chop the greens, watermelon, and avocado and toss with the lion’s mane. Top with mint and feta then dress.