Roasted Lion’s Mane Mushroom from The Allium and Be Local YYC

This dish from The Allium’s weekly Live Virtual Cooking Show has roasted lions mane mushroom covered in beet bbq sauce (available exclusively on the Be Local YYC’s online store), oven crisped new potatoes with Allium Steak Spice and asparagus, mizuna and green garlic from Grand Trunk Veggies. Every week, Be Local YYC and The Allium will be preparing a “Meatless Monday” dinner using ingredients from local businesses in Calgary.

Lion's Mane Mushroom by The Allium

Serves 2

Lion’s Mane Mushroom


– 1 3oz lion’s mane mushroom(trimmed of any hard bits)
– 1 tbsp canola or grapeseed oil
– 1 tsp kosher salt
– 1 tsp steak spice
– ½ cup + 2 tbsp Beet BBQ Sauce


1. Preheat oven to 325F

2. Gently rub oil, salt and steak spice on mushroom, allow to sit for 5 minutes

3. Smear BBQ sauce all over mushroom, reserving 2 tbsp for later (halfway through roasting, spread extra BBQ sauce on)

4. Place mushroom on a parchment lined baking sheet, ready to roast. We will roast the potatoes and mushroom at the same time.

Roasted New Potatoes


– 1 lb new potatoes, cut into slices, rinsed
– 2L water
– 1 tsp baking soda
– ¼ cup salt
– 1 tbsp + 1 tbsp steak spice
– 3 tbsp canola or grapeseed oil
– ½ tsp salt


1. Bring the water, baking soda and salt to a boil, add 1 tbsp of steak spice

2. Add potatoes and turn down to a simmer

3. Cook for 10 minutes

4. Scoop out the potatoes, keeping the water in the pot, allow the potatoes to drain

5. Toss potatoes, 1 tbsp of steak spice, oil and salt in a bowl until well coated(reserve bowl)

6. Spread potatoes on a parchment lined baking sheet beside the mushroom.

7. Place into 325F oven and roast for 30 minutes(halfway through, spread extra BBQ sauce on mushroom)

8. Reserve

Asparagus and green garlic


– 1 bunch of asparagus(woody ends trimmed)
– 3 stalks green garlic(sliced, white and green parts divided)
– 2 tbsp canola or grapeseed oil
– 1 tsp salt
– 1 tsp ground pepper


1. Rinse asparagus, prepare bowl of water with very cold water

2. Bring potato water to a boil

3. Add asparagus once water is fully boiling

4. Cook for 1 minute, take out with slotted spoon or drain in a colander

5. Place asparagus into cold water and cool

6. Drain asparagus well and toss in the same bowl as the potatoes with oil, green garlic white part, salt and pepper(reserve bowl)

7. Place on a parchment lined sheet pan and place in a 325F oven.

8. Roast for 6 minutes

9. Reserve

Green garlic sauce


– Reserved green parts of green garlic
– 1 stalk of basil(stem removed)
– ¼ cup parsley leaves
– 2 tbsp vinegar or lemon juice
– 1 tbsp water
– ¼ cup olive oil
– 1 tsp salt


1. Purée everything except oil in a blender, add a little water if it won’t blend

2. Slowly stream in oil and add salt

3. Reserve



– Reserved potatoes
– Reserved asparagus
– 1 cup Mizuna
– Reserved Lion’s Mane mushroom
– Reserved green garlic sauce
– 1 oz micro greens


1. Place potatoes on the bottom of the plate

2. Toss warm asparagus and mizuna together

3. Place on potatoes

4. Slice the lion’s mane into 3 pieces

5. Add on top of asparagus

6. Drizzle green garlic sauce over mushroom and some potates

7. Place micro green on to the top of the mushroom and potatoes

8. Enjoy