Lion’s Mane Gravy

Lion’s Mane is one of those too-good-to-be-true medicinal mushrooms, boasting an incredible array of benefits. This shaggy looking mushroom not only stimulates the growth of brain cells, but also nerve cells in general! It can help you recover from any kind of injury to the nervous system, prevent brain damage and diseases, improve memory, recall speed, cognition, and focus.

This edible mushroom can also help improve mood, easing symptoms of anxiety and depression. Lion’s Mane boosts gut health and immune health, all the while reducing inflammation and oxidative stress throughout the body. If alllll these benefits aren’t enough to get you on the Lion’s Mane train, maybe this delicious gravy will!

The Recipe

1 yellow onion

7 oz. fresh lion’s mane

3 oz. black oyster

1 pint turkey bone broth

1 t unrefined celtic sea salt

black pepper to taste

1. Chop the onion and lion’s mane into roughly 1 in. chunks.

2. Turn a cast-iron pan to med-low heat and add a little butter, olive oil, or another  healthy cooking fat/oil.

3. Add the onion and stir occasionally to prevent burning.

4. Once the onions are fragrant, but not translucent – add the mushies.

5. Pour in the bone broth, about ¼ c at a time, and let it simmer down.

6. Once you get to the last bit of bone broth, bring it to a simmer, add sea salt and pepper, and then turn off heat.

7. Blend to the desired consistency using whatever type of blender you’ve got on hand! I used an immersion blender, but pretty much anything will do.

Remember you can always substitute ingredients. Any kind of mushroom or bone broth will do, though the flavors will be different.

This thick and savory gravy goes great on mashed potatoes, pork chops, salmon, or whatever floats your boat! Who knew that you could make gravy that heals the gut and brain simultaneously??




c = cup

t = teaspoon

T = tablespoon

**As always we want to prioritize ingredients that are: local, pasture-raised, unrefined, fair trade, organic, and responsibly sourced whenever possible. I don’t list these next to my ingredients because I think it can be overwhelming when reading a recipe, but know that I prioritize all of these things whenever possible. They are both important and worth the extra cost.**

“We need to stop calling local food expensive and start calling it valuable.” -@womenwhofarm

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