• Pulse Lion's Mane, nutritional yeast, smoked paprika, cayenne pepper, allspice, mustard powder, nutmeg, cinnamon, salt, black pepper, Dijon mustard, maple syrup, water, liquid amino, and melted butter in a food processor until you have a paste-like texture
• In a large bowl, mix mushroom meat paste with vital wheat gluten. Knead until the mushroom meat is well combined
• Preheat a steamer pan
• Roll the mushroom meat dough into a log. Wrap the log tightly 2-3 times with parchment paper, twisting each end. The tighter the better 
• Steam the mushroom meat log, wrapped in parchment paper, for 1 hour OR until firm to the touch. Flip every 30 minutes & ensure the steamer does not run out of water
• Preheat oven to 340 degrees Fahrenheit
• While the mushroom meat log is steaming, add all Brown Sugar Cranberry Glaze Ingredients to a small pot and cook on medium, covered, for 20 minutes OR until the cranberries have cooked down. Set aside
• Unwrap the mushroom meat log and place the log in an 8x8 baking dish. Surround the log with fresh cranberries, fresh rosemary, and orange slices, if preferred. Press dried whole cloves into the top of the log, if preferred. Brush log to coat with Glaze. Bake for 20-25 minutes at 340 degrees Fahrenheit. Coat with additional Glaze before serving
• Cool log for a few minutes before slicing. You can also process this into "grounds" if you like

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TIP: If you are not serving this right away, store it in the refrigerator after steaming, wrapped in parchment paper and in a sealed container to prevent drying. You can also pre-make the Brown Sugar Cranberry Glaze & reheat to serve

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Enjoy!