Whole Lions Mane mushroom
Fresh sage or rosemary or both
2 tbs vegan butter


Mini Potatoes


Preheat oven to 400º F. First boil your potatoes until fork tender. Transfer to a parchment lined baking sheet and smash with a large glass or other flat surface, drizzle with olive oil, season with salt, pepper and garlic powder. Roast in the oven for 25-30 mins until golden and crispy. Set aside. Meanwhile take your whole lions mane mushrooms and set in an oiled cast iron skillet. Let sit in the pan for 2 mins then lay another cast iron skillet on top and press them together to help the mushrooms expel moisture. Let cook on one side for about 6-7 mins until seared and flip. Then season with salt and pepper and press again until you get the size you want. Once seared evenly place in the 400ºF oven for about 10 mins. Remove from oven, then on medium heat, place vegan butter in the pan along your fresh herbs and baste the mushrooms. Steam or sauté your asparagus with seasonings of choice and serve all together.