- Lion’s mane mushrooms vary in water content. If yours are really heavy (full of water), let them cook a bit longer to press out that water and concentrate the texture and flavor.
- For searing oil, I like to use a combo of 3 parts rapeseed (canola) oil and 1 part olive oil. That blend handles high heat well and has a bit more flavor than plain rapeseed (canola).
- You can replace the 1 Tbsp Wicked Kitchen Sage, Onion & Garlic Seasoning with 1 1/2 tsp onion powder and 1 1/2 tsp poultry seasoning.