- 2 large Lion’s Mane mushroom caps (about 6-8 inches in diameter)
- 2 tbsp olive oil (or your preferred cooking oil)
- 2 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup or agave
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Freshly ground black pepper, to taste
- Fresh herbs (such as thyme or rosemary) for garnish (optional)
- Lemon wedges, for serving
Preparation:
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