Type: Lunch

Prep Time: 15 minutes   Cook time: 45 minutes   Total time: 1h + marinating overnight in the fridge

Serves: 4

Ingredients

Fresh ingredients

• 2 cups fresh lions mane mushrooms
• 2 cloves garlic
• 2 tsp liquid smoke
• 2/3 cup red wine
• 1 loaf rye bread
• Yellow mustard for serving
• Dill pickles for serving

 Montreal Spice mix

• 2 tsp black peppercorns
• 2 allspice berries
• 1 ½ tsp coriander seeds
• 1 ½ tsp cumin seeds
• 2 tsp fennel seeds
• 1 tbs celery seeds
• 2 tsp mustard powder
• 1 tbs smoked paprika
• 2 tbs brown sugar
• 1 ½ tbs salt

Instructions

Make your Montreal spice blend

1. Toast the black peppercorns, allspice berries, coriander seeds, cumin seeds, fennel seeds and celery seeds in a dry frying pan over medium heat for 2-3 minutes or until they become fragrant. Do not allow the spices to burn as they will become bitter.

2. Place the toasted spices in a spice grinder and blitz until they become a fine powder.

3. Mix the toasted spices with the mustard powder, smoked paprika, brown sugar and salt.

Marinate your lion's mane mushrooms

1. In a shallow baking dish mix the red wine, three tablespoons of the Montreal Spice mix, and the liquid smoke. Grate the garlic into the mixture.

2. Cut the mushrooms into thin strips. Place the mushrooms into the baking dish and rub them all over with the flavouring liquid. Be sure the mushrooms have been completely coated on all side.

3. Place the baking dish with the mushrooms in the fridge overnight.

Cook your mushrooms and serve

1. Preheat an oven to 350F

2. Remove the mushrooms from the shallow baking tray, place an oven safe wire rack into the baking tray and place the mushrooms on the rack so that they are below the rim of the baking dish, but are not actually touching the liquid.

3. Cover the baking tray with aluminum foil so that steam cannot escape.

4. Bake the mushrooms covered for 30 minutes. Remove the aluminum foil and bake for 15 minutes more.

5. Broil the mushrooms for 1-2 minutes, until they just start to darken on the top.

6. Remove the mushrooms from the oven and allow them to cool.

7. With a sharp knife, thinly slice the cooked mushrooms.

8. Slice your rye bread and spread with yellow mustard and enjoy this Montreal classic with a crunchy dill pickle!