Chef Alex Hamilton’s BBQ Lion’s Mane Mushroom with Charred Brassica Slaw
Ingredients
3 large lion’s mane mushrooms
2 tbs (30 mL) neutral oil
2 tbs steak spice
½ cup (120 mL) BBQ sauce
To taste salt and pepper
Slaw
½ head of broccoli, cut in half
½ head romanesco, cut in half
4 radishes, sliced thinly
1 kohlrabi, peeled and cut into small sticks
2 heads baby or Shanghai bok choy
3 green onions, thinly sliced
2 tbs (30 mL) cold pressed canola oil
To taste salt and pepper
Dressing
3 Tbs (45 mL) apple cider vinegar
2 tbs chopped dill
2 tbs chopped Italian parsley
2 tbs (30 mL) brassica mustard
1 Tbs garlic powder
To taste salt and pepper
Preparation
- Turn on BBQ and set 3 burners to medium-high heat and one to very low heat.
- Trim the lion’s mane of any hard and woody bits from the bottom (reserve for a veggie broth).
- Trim any stems from the broccoli and romanesco, peel the kohlrabi of its tough skin and any woody parts, cut bok choy in half.
- Brush mushrooms with oil and season liberally with salt and steak spice, allow to marinate for 30 minutes.
- Grill mushrooms on medium-high heat part of the grill on all sides and get grill marks, place grilled mushrooms on low side and brush liberally with BBQ sauce.
- Brush broccoli, romanesco and bok choy with oil and season with salt and pepper.
- Char broccoli, romanesco and bok choy well, turn off BBQ and allow veggies to cool, keep mushrooms warm.
- Thinly slice charred vegetables.
- Combine dressing ingredients, pour over charred vegetables and mix well.
- Serve family style or place some slaw down on the plate, top with warm BBQ mushrooms, spoon on a little more BBQ sauce and enjoy.
