INGREDIENTS:

1. 1 Lion's Mane mushroom
2. 2 tablespoons olive oil or other cookin’ oil
3. 2 cloves garlic, minced
4. 1 small onion
5. 2-4 cups bok choy, roughly chopped or sliced
6. 2-4 cups kale, roughly chopped
7. 2 tablespoons soy sauce
8. 1 tablespoon maple syrup
9. 1 teaspoon sesame oil
10. Salt and pepper to taste
11. ½ cup pea microgreens, for garnish

INSTRUCTIONS:

1. Prepare the Lion's Mane: Gently clean the mushroom by brushing off any dirt or using a slightly wet paper towel, avoiding rinsing, which can make it soggy. Tear the mushroom into thin strips.
2. Sauté the aromatics: Heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic and sliced onion and sauté until fragrant and translucent, about 1-2 minutes.
3. Cook the Lion's Mane: Add the Lion's Mane mushroom to the skillet and cook until it starts to brown and become tender, about 5-7 minutes.
4. Add the greens: Stir in the bok choy and kale, cooking until they begin to wilt and turn bright green, about 2-5 minutes, adding a pinch of salt while cooking.
5. Finish: Add soy sauce, maple syrup, and sesame oil, and toss to coat. Cook for another minute to allow flavors to meld. Season to taste with salt and pepper.
6. Serve: Transfer the sauté to a serving dish. Garnish generously with pea microgreens. Serve immediately, alongside cooked rice or noodles.

TIPS:

1. Pre-prep the Lion's Mane: For a crisper mushroom, consider a "dry sauté" first, cooking the mushroom in a dry pan over medium heat with some salt to release moisture before adding oil or butter and searing.
2. Avoid overcrowding the pan: Cook the Lion's Mane in batches if necessary, to ensure a good sear.
3. Consider adding ginger, red pepper flakes for a kick, or a dash of lime juice for extra flavor :-)