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Don’t get me wrong, we were repulsed by and hated liver and onions when we were forced to try it growing up, I tried it and didn’t like it at all, not one bit. So … why are we doing it now you ask?

Good question, self. Because it blows my friggin mind that we can recreate this as a healthier, creative, plant punishing way that we love to eat, now! And it helps that we know we aren’t swallowing some other being’s innards for our mere entertainment or survival. We’re funny like that.

  • Prep Time: 3 min
  • Cook Time: 20 min
  • Total Time: 23 minutes
  • Yield: 2-3 1x


  • 1 T plant-based butter (we used Earth Balance)
  • 36 medium size Lion’s Mane mushrooms
  • 3/4 t granulated onion
  • 1/2 t granulated garlic
  • coarse salt and black pepper
  • 2 T vegetable oil
  • 23 cloves garlic, sliced into thin wafters

for the pan glaze

  • splotch of buttah
  • 1 large white or red onion, julienne cut
  • 23 cloves garlic, sliced into thin wafters
  • a pinch each of granulated onion and garlic
  • splash of sherry
  • 1 cup beet juice
  • pinch of salt and pepper

suggested sides (optional)

whipped potatoes

  • 6 medium yukon gold potatoes, peeled and chopped
  • 1 russet potato, peeled and chopped
  • 3 cloves garlic
  • pinch of salt
  • 1 T buttah
  • salt and pepper
  • 34 T of Kite Hill plain unsweetened yogurt

asparagus, steamed for no more than two minutes to pop the green color.


to press-roast the mushrooms

  1. Preheat oven to 200 degrees.
  2. Heat cast iron pan over medium high heat.
  3. Add the buttah to melt then place mushrooms on hot skillet, apply weight from second pan for roughly 3 minutes, then flip and press again.
  4. Season each piece of mushroom with the dry seasonings before flipping the next time.
  5. Repeat until the desired thickness is achieved. We went for pretty thin here—about 3/4 of an inch.


Lots of water comes off of the shrooms so either drain and save the liquid to add to the deglazing or allow it to burn off while the top weight is removed. You’ll want to drizzle a little oil in between here to make sure proper cooking and sizzle rate.

When you think the mushrooms are done, remove from heat and add to baking sheet and place into your preheated 200-degree oven to carry over cook and slow roast while deglazing the pan.

to deglaze the pan

Add a splotch of buttah, onions and garlic and pinch each of the granulated onion and garlic and saute, allowing onions to stick and brown and caramelize. Add the splash of sherry and cook off then add the beet juice, pinch of salt and pepper and reduce into a glaze consistency.

for the whipped potatoes

Boil the potatoes in water seasoned with the garlic and salt. Once tender, drain off 95% of the water and whip them vigorously until fluffy. Add in the buttah and Kite Hill yogurt for the win.

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