New series - From the Market Kitchen

Helena started out as a vendor with the Beechwood Market many years ago. An entrepreneur at heart, she has returned to us since the birth of her second child. Business mind, mother and cook, here is her own recipe for Lion's Mane Mushrooms:1/2 lb Lions mane mushrooms from JCB
2 tbsp olive oil
2 tbsp Shatira Inc. BBQ rub
1/3 cup chopped herbs
1/3 cup microgreens from Ottawa Microgreens
1/2 cup red clover sprouts from Two Beets Farm
2tbsp vegan mayo
1tbsp Dijon mustard
1-2 tbsp lemon juice Salt and pepper to taste Method:
1. Shred the mushrooms by hand into relatively equal pieces2. Heat olive oil on medium and toss in shredded mushrooms.3. Cook mushrooms until they start to brown. Add in 2 tbsp BBQ Rub, stir to coat and cook for a further 2-3 minutes.4. In a large bowl toss together herbs of choice, microgreens and sprouts. I used chives, triton radish microgreens and red clover sprouts. Any combination of dill, parsley or even cilantro will work, along with any microgreens.5. Add in cooked mushrooms, 2 tbsp vegan mayo (or regular if not vegan), 1 tbsp Dijon mustard, lemon juice and season with salt and pepper to taste.
Eat with crackers, tortilla chips from Against the Grain Farms, or on a piece of toasted bread from Nats Bread Co.