This recipe can be used with most Hericium species

INGREDIENTS

• 4 tablespoons of unsalted butter
• 8 ounce package cream cheese , room temperature
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 cloves garlic , minced
• ¼ cup chopped green onion
• 1 teaspoon Old Bay seasoning, plus, more to taste
• 1/4 teaspoon salt*
• 1 teaspoons Worcestershire sauce
• ½ of a lemon , juiced
• 1 cup freshly shredded cheddar cheese , divided
• ½ teaspoon hot sauce , or more, to taste
• 1 pound fresh Fungalicious Lion’s mane/Comb Tooth mushroom shredded

Dipping ideas:

sourdough bread

crackers

tortilla chips

chopped cold veggies

INSTRUCTIONS

• Prepare Fungalicious Lions’sMane/Combtooth mushrooms by tearing apart with your hands into small crab meat sized pieces. Set aside.
• In a large skillet, heat butter over medium-high heat. Once melted, add shredded Fungalicious LionsMane/Combtooth mushrooms, and cook, stirring occasionally, until mushrooms are browned all over and shrunk by about half, about 7-10 minutes. Sprinkle with old bay seasoning, reserve onto a dinner plate, and let cool to room temperature.
• Meanwhile, in a medium bowl, use an electric mixer or rubber spatula to blend together cream cheese, mayonnaise, hot sauce, thinly-sliced scallions, lemon and garlic.
• Fold in cooled Lion’s Mane/Combtooth mushrooms. Adjust seasoning with more Old Bay, if necessary. Place mixture into a serving bowl, garnish with some extra thinly sliced scallions, and enjoy with your chip, cracker, or vegetable of choice!

Chef’s Notes:

The dip can be served hot or cold. For a warm dip, place in an oven-safe dish and bake at 350° F until bubbly and heated through, about 20 minutes.