Lion’s Mane Steak Strips Italiano

4 ozs. Caputo & Guest Lion’s Mane Mushrooms, cleaned

3 Tbsp. Olive oil

1 tsp. Salt & pepper

4 cloves Garlic, minced

2 cups Grape tomatoes, halved

1 tsp. Italian seasoning

½ cup Red wine

1 cup Vegetable broth

2 Tbsp. Heavy cream, optional (for vegan recipe)

Brush the mushrooms with 1 tablespoon of olive oil, then season with salt and pepper. Set aside.
Pre-heat a large heavy bottomed skillet such as cast iron over medium heat. Add remaining oil evenly into the pan. Place mushrooms stem side down in the skillet, allowing room between each mushroom. Cook the mushrooms for about a minute
Place another smaller, heavy bottomed pan over the mushrooms and press down on the top pan using a small towel or potholder to deflect the heat.
Remove the cloth from the top pan and let the mushrooms cook for an additional minute. Remove the top pan and flip the mushrooms. Replace the top pan and press down, using the cloth again. Cook an additional minute. Remove the top pan, then transfer the mushrooms to a plate. Let rest while making the sauce.
To Prepare Sauce: Add the garlic, tomatoes and seasoning. Cook for 4-5 minutes, stirring often until tomatoes have softened and garlic is lightly browned. Add wine. Scrape up any bits from the pan. Add the vegetable broth. Bring to a simmer. When mixture thickens slightly, stir in cream. Cook an additional minute or until sauce is thick. Season with salt and pepper.
Slice reserved mushrooms and serve with sauce over mashed potatoes or pasta.