Ingredients
- 0.88 oz Eden Lion's Mane Mushrooms
- 2 cups water, for boiling mushrooms
- 2 Tbsp Eden Extra Virgin Olive Oil, or Black Sesame Oil
- 2 Tbsp finely grated ginger root
- 2 Tbsp Eden Shoyu Soy Sauce
- 1 Tbsp Eden Mirin
- 2 Tbsp fresh lime or lemon juice
- 1 cup organic coarsely ground polenta
- 3 cups water
- 1 pinch Eden Sea Salt
Directions
Place the mushrooms in a small saucepan with 2 cups water. Cover and bring to a boil. Reduce heat to medium-low and simmer 20 minutes. Drain water from mushrooms and set aside. Reserve water for soup stock or discard.
Bring water for polenta to a boil. Add sea salt and whisk in polenta to prevent lumps. Reduce heat to low and simmer 10 to 15 minutes.
While the polenta is cooking, heat the oil in a cast iron skillet. Add mushrooms, ginger, shoyu and mirin. Sauté 5 minutes, stirring constantly. Press down on the mushrooms with the flat side of the spatula, squeeze out water from boiling and press to get a good sear on the mushrooms. Flip over and repeat to sear again. Add lime juice and saute 2 to 3 minutes until all liquid has evaporated.
Place the polenta in a serving dish and spoon the lion's mane over before serving.
Good for breakfast, lunch or dinner.
Nutritional Information
Per serving - 288 calories, 6 g fat (19% calories from fat), 7 g protein, 51 g carbohydrate, 9 g fiber, 0 mg cholesterol, 435 mg sodium