This week's harvest has two items that are stumping me, and I'm hoping those of you more familiar with them can suggest how to use them.
I keep seeing recipes, like this one from Cindy Thompson on Trimazing, that call for squashing the lion's mane mushrooms under a heavy pot while they're cooking and then making something akin to vegan liver and onions or steaks. I'm dubious.
I also just used some of the really beautiful Malabar spinach leaves in a salad for lunch. That worked pretty poorly, which was unexpected. They LOOK like spinach and are called as such, but they are only distantly related to it. It seems most recipes call for stir frying it, but it seems to have a slightly slimy texture -- almost like a bit of aloe or okra inside the leaf?
I'm looking for ideas and suggestions, if you've all got some to share!
Image from Fungi Jon!
You were the first one here to make that (correct) call. 😯
I would definitely suggest we DON'T use it in salads again. 😤