Dirty Rice w/ Lion's Mane

Grab your wok and meet me in the kitchen for this creole inspired Lion's Mane Dirty Rice!

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Lion's Mane Blend

1/2 pound Lion's Mane mushroom
2 Tbsp avocado OR olive oil
2 tsp cajun seasoning
1 tsp minced garlic
3 Tbsp Worcestershire sauce
3 Tbsp fresh parsley
few drops liquid smoke
1 tsp black pepper

‍

Rice Blend

1 Tbsp avocado OR olive oil
1/4 cup chopped white onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/2 tsp cayenne pepper
2 tsp cajun seasoning
1 bay leaf
3 cups day old cooked white rice
2.5 cups vegetable broth

‍

Garnish Ingredients

fresh parsley
hot sauce
cornbread
black beans

‍

Directions

Pull apart Lion's Mane mushroom into small pieces that resemble shredded meat
Add Lion's Mane, avocado OR olive oil, cajun seasoning, minced garlic, Worcestershire sauce, fresh parsley, liquid smoke, and black pepper to food processor. Pulse food processor 3-4 cycles (Do not over process)
In a sauté pan or wok, heat a small amount of avocado OR olive oil (about 1 Tbsp) to medium-high heat
Add Lion's Mane blend to sauté pan and cook until crumbles are browned
Add white onion, red bell pepper, and green bell pepper to the Lion's Mane blend
Cook on medium heat for an additional 2-3 minutes (until vegetables start to soften)
Add cayenne pepper, cajun seasoning, bay leaf, cooked (day old) rice, and vegetable broth to the sauté pan
Cook mixture until almost all of the liquid has evaporated
Garnish with fresh parsley and hot sauce, if you please. Serve with cornbread and beans to compliment the dish.

‍

Enjoy!

Shopping List

Lion's Mane Blend

1/2 pound Lion's Mane mushroom
2 Tbsp avocado OR olive oil
2 tsp cajun seasoning
1 tsp minced garlic
3 Tbsp Worcestershire sauce
3 Tbsp fresh parsley
few drops liquid smoke
1 tsp black pepper

‍

Rice Blend

1 Tbsp avocado OR olive oil
1/4 cup chopped white onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/2 tsp cayenne pepper
2 tsp cajun seasoning
1 bay leaf
3 cups day old cooked white rice
2.5 cups vegetable broth

‍

Garnish Ingredients

fresh parsley
hot sauce
cornbread
black beans

‍

Directions

Pull apart Lion's Mane mushroom into small pieces that resemble shredded meat
Add Lion's Mane, avocado OR olive oil, cajun seasoning, minced garlic, Worcestershire sauce, fresh parsley, liquid smoke, and black pepper to food processor. Pulse food processor 3-4 cycles (Do not over process)
In a sauté pan or wok, heat a small amount of avocado OR olive oil (about 1 Tbsp) to medium-high heat
Add Lion's Mane blend to sauté pan and cook until crumbles are browned
Add white onion, red bell pepper, and green bell pepper to the Lion's Mane blend
Cook on medium heat for an additional 2-3 minutes (until vegetables start to soften)
Add cayenne pepper, cajun seasoning, bay leaf, cooked (day old) rice, and vegetable broth to the sauté pan
Cook mixture until almost all of the liquid has evaporated
Garnish with fresh parsley and hot sauce, if you please. Serve with cornbread and beans to compliment the dish.

‍

Enjoy!

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