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      Lion's Mane mushroom steak

      For a while, Hericium Erinaceus, Lion’s Mane, was mostly used for its health benefits as an extract or supplement. In the past few years, it started to become more popular in gourmet cuisine and now it’s getting more and more available everywhere. To celebrate the growing success of this mushroom, we would like to share with you one of our favourite recipes. It is not only excellent as a meat replacement for vegetarians and vegans but also worth a try as a food experience. You can find more information about this mushroom here. Lion’s mane steak.   Ingredients for 2 portions: 1 pound of lion’s mane mushroom 2 tablespoons of Montréal steak seasoning (non-salted) a generous pinch of salt 1 tablespoon of vegetable oil 6...

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      The best cooking method to taste mushrooms

      In our first blog post, we wanted to show you one of the best methods to cook mushrooms. Ingredients: - 30 milliliters of canola/sunflower oil - pinch of sea salt - 100-120 grams of Armillaire Ventru Today, we’re using a wild mushroom that is in season right now, the Armillaire Ventru. This mushroom has a mild, slightly sweet flavor. Even after cooking the texture stays crispy, so it's an excellent ingredient for stews and stir-fries. First, it's important to wash wild mushrooms as they might still have some dirt on them. Than pat dry them with brown paper or a towel. (Even better if you have a mushroom brush!) It’s not necessary to do so with cultivated ones. Then cut the...

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