Lions Mane Mushroom Sauté

Lions Mane Mushroom Sauté

1 shallot sliced very thin and pieces separated
3 inch section of ginger, peeled and sliced very thin, then in matchsticks
1 tablespoon olive oil to sauté shallot and ginger
10 ounces of lions mane mushrooms sliced into bite sized pieces
1 tablespoon olive oil to sauté mushrooms
1 teaspoon hoisin sauce
1 tablespoon mirin
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
dash of chili oil
salt and pepper taste

In a medium frying pan, sauté shallot and set aside to drain. Sauté ginger matchsticks and set aside. Sauté lions mane pieces in olive oil. When mushrooms are soft add ginger, shallot, and remaining ingredients which make up the sauce back into pan. Cook till sauce is absorbed. Very tasty.