What’s up my Eaters!!  I know you are all doing great.  I am doing well too.  I am excited to be back with you this week. While researching what to share with you, I learned something.  The national Day of the Mushroom is April 16^th.  This should not be confused with National Mushroom Day, which is October15^th.  In honor of this special day and National Barbecue Month in May, I am going to share with you my recipe for Lion’s Mane Barbecue.

Mushrooms are one of my absolute favorite ingredients.  I love them for their nutritional value, their accessibility, and because they just taste good.  Mushrooms have gained a lot of traction culinarily over the last few years.  As a result, they’ve been promoted on many menus.  Mushrooms are no longer the opening act or sideshow.  They have become the main event.

At Pink’s Barbecue, demand for vegetarian and vegan barbecue has increased.  In response I have chosen to utilize mushrooms.  Lion’s Mane has many health benefits, it has an amazing flavor and texture that holds up well to barbecue, and it is becoming more accessible with each day.  There are multiple farms and farmer’s markets in Metro Atlanta where they can be sourced.  I have even begun to see them in big box stores.   

For me, Lion’s Mane barbecue is one of those dishes that you love way more than you should.  The way the meaty texture holds the intense wood smoked flavor and the savory sweetness from the sauce and the caramelized onions is what all barbecue dreams are made of.  I am excited to share this simple yet impactful recipe with you.

Now for my Lion’s Mane Barbecue recipe:

You will need to smoke your lion’s mane for 30 minutes to an hour.  Season mushrooms and smoke at 225 degrees until tender and desired smokiness is achieved.  When done, slice smoked lion’s mane into strips and put to the side.

• Heat skillet or pan on medium high heat for 2-3 minutes
• Add cooking fat to hot pan. Heat until fat smokes a little bit
• Add onions to the pan. Lightly season with salt. Let cook until caramelized half way. Stir occasionally. 
• Begin toasting buns if desired
• Add smoked lions’ mane to onions and cook until golden brown and onions have caramelized fully.
• Once vegetables are fully browned, Add sauce.
• Remove from heat and stir until sauce is heated through
• Season with salt to taste
• Make sandwiches

Will make 2 – 4 sandwiches

This recipe is for a vegetarian or vegan option for barbecue.  However, this mushroom mixture is extremely versatile.  If you are looking for a low carb option, try wrapping it in lettuce.  For something heartier, you can pair the mixture with grits, polenta, or rice. You can also chop it up and add it to your favorite ground meat mixture to create rich and smokey Lion’s Mane burger patties.  Whichever way you choose to indulge, take a moment and honor the Day of the Mushroom this week.  I am certain that this recipe will prove to be a great value add to your stomach and to your recipe portfolio.

I look forward to next week when we are together again.   Also, feel free to visit me or my team at the Peachtree City Farmer’s market every Saturday.