Almond Crusted Lion's Main with Bok Choy

Exotic mushrooms are my jam, there are so many delicious varieties to explore and enjoy. Some of my favorites are Maitake, Pink Oyster, Chanterelle, and Lion's Main as seen in this feature. You can find exotic mushrooms at local farmers markets, have fun growing your own, find in specialty stores, and now I'm excited to find at most Whole Foods Market stores. Exotic mushrooms are a wonderful replacement to chicken, seafood, and beef, that also hold medicinal properties and benefits such as brain power, weight loss, lowering cholesterol, and provides abundant sources of minerals along with joy. Here's a super easy and indulgent tasting recipe you can enjoy anytime for a plant-based culinary forward treat that may remind you of lobster or chicken. 

Almond Crusted Lion's Main with Bok Choy 
by Sarah Farsh July 27, 2021
  • 1 head bok choy, finely chopped
  • 4-5 cloves fresh garlic, minced
  • 1 tbsp coconut or Bragg's liquid amino's 
  • 1 tsp chili flakes
  • 1 tsp sesame oil
  • 1 box Small Hold's Lions Mane Mushrooms
    • or forfrage from your local farmers market
  • 1/4 cup raw sliced almonds 
  • 1 tbsp Mikyoko's Vegan Butter
    • or coconut oil
  • kosher sea salt and black pepper to taste
In a large wok, dry sauté bok choy until soft, about 5min. Add drizzel of sesame oil for flavor, coconut aminos, chili flakes and garlic-keep sautéing so everything's combine togehter. Careful not to overcook so that you keep the vibrance in your greens, then set aside. Warm up a pan with your vegan butter, sprinkle sliced almonds on top, then place your mushrooms face down on top. Allow to softly crust on medium/low heat before flipping to cook both sides. You can eat these mushrooms raw so no need to worry how long you cook them. A nice tender texture is about 5min on both sides. You can flatten the mushrooms for even more tender texture by placing a heavy pan on top like you would cook a panini sandwich. Careful to keep heat low not burn the nuts-nuts burn very easily and can quickly kill your whole dish, so watch out. Serve a plate with a bed of sautéd bok choy, and mushroom steaks on top. 


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