Spring 2024


A Gather Culinary Recipe

1 ½ pounds lion’s mane mushroom, broken into 3- 4 inch pieces 4 tablespoons coconut oil

2 teaspoons kosher salt

1 teaspoon ground black pepper

Preheat a cast iron skillet over medium-high heat. 

• When the pan is hot, add 1 tablespoon oil, and immediately add the mushrooms, giving them enough room in between so they don’t create steam. Season with salt and pepper.

• Cook for 4-5 minutes, pressing down firmly with a metal spatula a few times until deep golden brown adding another 1 tablespoon of oil if necessary.

• Flip the mushrooms with tongs and add another 1 tablespoon of coconut oil. Let the mushrooms cook for 4 minutes or more, until deep golden brown 

• Remove the mushrooms from the pan and set aside. 

• Keep the pan to cook the swiss chard. 

Swiss Chard

1 large bunch swiss chard, ends trimmed, but leaves left whole ½ teaspoon salt

¼ teaspoon ground black pepper

¼ cup chopped flat leaf parsley

¼ cup thinly sliced scallions, green and white parts

1 large lemon, zested

¼ cup toasted pine nuts, optional

• Using the same cast iron pan, heat over medium heat. 

• Once the pan is hot, add the chard and allow it to sit. Once it begins to wilt, flip the chard over. 

• When the chard is lightly wilted, season with salt and pepper, and add parsley, scallions, lemon zest, and pine nuts. Remove from the heat.

Divide among four plates and serve seared lion’s mane atop the swiss chard.