Lion's Mane Mushroom
This is my first post from our new home in beautiful and peaceful Westport, CT. Today my neighbor Susan take me to our local farmers' market just around the corner from home; 50 Imperial Ave, Westport. It was very organized and very pleasant to visit. There was a very unusual stand for me which got me very excited; Pine Lake Mushrooms from Ivoryton, CT. I met Lion's Mane Mushrooms for the first time in my life, never heard of it before. I was excited with my new discovery and the result was very satisfying.
I sautéed the mushrooms as side for sautéed shrimps and paired with Sancerre. It was quick and easy since sautéing took place in high heat and both for the mushrooms and shrimps are ingredients cooks in short time. I'm going to share my recipe with you now.
I heated grape seed oil and add two cloves crushed garlic on medium heat,
Browned my sliced mushrooms on both sides,
When mushrooms are browned added white wine on high heat,
Add fresh oregano for nice flavor and butter to give some creamy texture, back to low heat.
And salt and pepper to taste...
I take the mushrooms in my plate and continued in the same pan.
Added my peeled and cleaned shrimps and some butter,
Added Old Bay Seasoning,
And sauté both sides till get little bit brown on high heat and take it out to the plate.
Do not overcook the shrimps.
Pour some wine enough to cover the bottom of the pan and get this nice creamy sauce with the leftover juice from the mushroom and shrimp. Very rich and yummy dressing.
Sprinkle with some finely chopped fresh parsley.
I paired my dish with Sancerre.
