“I had to do a double take, when you cut into it and it had these wavy, fatty looking bits and I was just like, This is a mushroom? The mouthfeel was very steak-y. And the look was very steak-y. I had to convince myself that it was in fact a mushroom.”
That’s how Avery Stempel of Collar City Mushrooms describes a lion’s mane steak that was cooked for hi…
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