Presented by Chef Tim Groody, Fork! Restaurant Four Servings
¾ # Lions Mane Mushrooms (or Oyster Mushrooms)
¼ cup pure olive oil
1 T chopped shallots
1 tsp chopped garlic
Slice the mushrooms in ¼” thick slices.Saute in oil, caramelizing each side.When caramelized toss with shallots & garlic for 20 seconds.Drain on paper towel.
½ cup cooked chick peas
1 small garlic clove
2 T extra virgin olive oil
¼ tsp ground cumin
1 T fresh lemon juice
2 tsp salt
Water to consistency
Place all ingredients in a food processor.Add water slowly so it spins freely.Let process for 10 minutes.Add water in small increments to thin as needed.Add more flavoring for your liking.
1 piece Chapel Hill Creamery New Moon (available at the Queen City Pantry located at The Atherton Mills Farmers Market).Cut into 4 pieces.Have at room temperature.
Warm the mushrooms in a pan or in the oven.Spread 2 T of hummus on 4 plates.Warm the cheese for 30 seconds in the oven if desired.Pile mushrooms on one end of the hummus and place the cheese on the other end.Drizzle with good extra virgin olive oil.Sprinkle with micro greens.Serve with toasted Bread or crackers.Enjoy!!!!!