Trying to up my vegetarian tapas game. I’m experimenting with lions mane mushrooms seared between two cast iron skillets. Adding cipollini onions and buttered radish chips. I sprinkled with pecan smoked dried garlic, salt, and pepper and it elevated the dish. For my next attempt, I’m thinking ghee instead of olive oil and butter and I’m thinking of pickling the radish chips (dish needs acid). Also thinking of piping a compound garlic butter with a star tip onto the radish chips.

Flavors are on point and getting better with each attempt. I’m a home cook. My plating here sucks. Please tear me a new one and help me out.

by horseanddogguy

1 Comment

  1. lordpunt

    Cook the lions mane on medium heat and they’ll go nice golden brown instead of acrid and burnt.

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