1 pound North Spore Lion’s Mane Mushrooms
1 tsp avocado oil or other neutral oil
Salt and pepper, to taste
½ cup mayo or vegan mayo
zest of ½ a lemon
juice of ½ a lemon
½ tsp of your favorite hot sauce
2 tsp Spicewalla Garlic & Herb blend
¼ Cup red onion, finely diced
¼ Cup chives, finely diced + extra for garnish
1 celery stalk, finely diced
1 Tbsp parsley, finely chopped
2 toasted split-top buns, brioche buns or hot dog buns
2-3 Tbsp unsalted butter or vegan butter, room temperature

1. Slice the North Spore Lion’s Mane mushrooms into ¼ inch slices.
2. Heat a cast-iron skillet over medium-high heat, and add the oil.
3. Add the mushrooms to the pan and cook for 2-3 minutes on each side until golden brown. Remove mushrooms from the pan and season with salt and pepper; set aside to cool.
4. In a mixing bowl, combine the mayo, lemon zest, lemon juice, hot sauce, Spicewalla Garlic & Herb, red onion, chives, celery and parsley. Stir to fully combine. 
5. Tear the cooled mushrooms into bite-sized pieces and add to the mixture, stirring to incorporate.
6. Spread butter on the inside of the buns and broil until golden brown and toasted. 
7. Spoon the mushroom mixture into the toasted bun, garnish with chives and another squeeze of lemon
8. Enjoy!