Roasted Lion's Mane Mushrooms with Champagne and Honey Mignonette

I get super excited about a new ingredient to work with -- especially if said ingredient is a mushroom. This is a Lion's Mane mushroom that the good folks at Dickey Farms are producing locally, and they were kind enough to provide us with samples so we could experiment. (Their mushrooms are often available at the Cooper-Young Farmers Market and The Memphis Farmers Market.) 

I've had 3 or 4 of these Lion's Mane mushrooms make their way through my kitchen, and they've all been unique and delicious. It did take me a few tries to figure out the perfect way to use them. I believe the best preparation of these strangely beautiful, snowball-looking mushrooms is to roast them on a cedar plank or in a hot oven with a little olive oil or butter. After that, all you need to do is slice it and spoon a mignonette sauce over the top of the whole thing.

Raw, the Lion's Mane tends to soak up anything you put on it like a sponge, so I wanted to cook the mushroom before adding any additional flavors. The mignonette, a sauce that's traditionally used on raw oysters, is the perfect thing to bring it all together. The brightness of the vinegar and the sweetness of the honey add balance, the shallot adds a bit of freshness, and the capers give it a salty bite that's just right.

Roasted Lion's Mane Mushrooms with Champagne and Honey Mignonette

(Special equipment: 1 small cedar plank soaked in water for at least 45 minutes.)

1 large Lion's Mane mushroom (about a pound)
1 tablespoon olive oil
2 tablespoons champagne vinegar
1 tablespoon minced shallot
1 teaspoon honey
1 teaspoon capers
Kosher salt and cracked black pepper (to taste)

Preheat your outdoor grill to medium. Place the cedar plank on the grill until it starts to smoke. Drizzle mushroom with the olive oil.  Flip the plank over and place the whole mushroom onto the warm side of the plank. Close the lid and cook for 10 to 15 minutes or until the mushroom is warmed through and the frilly part is starting to brown. While the mushroom is cooking, assemble the mignonette in a small bowl by mixing the vinegar, shallot, honey, and capers. 

Remove the mushroom from the grill and slice it into 1/4-inch slices. Spoon the mignonette over the top. Serve with toasted bread and your favorite cheese for a great appetizer or over grits to make it a meal. (Serves 4 as an appetite or two as a main dish.)