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Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 m
Diets
Simple, fresh, and a little unexpected—this dish is proof that Pesach cooking doesn’t have to be boring. Lion’s mane mushrooms have a naturally rich, almost meaty texture, and when sautéed with shallots, garlic, and a squeeze of lemon, they become deeply savory and satisfying. Topped with a bright tomato-basil mixture, this appetizer has the perfect balance of warm and fresh flavors in every bite. It’s light, flavorful, and just different enough to keep things interesting—and you’ll find yourself making it long after Pesach too.
2 cups Beleaves Lion’s Mane Mushrooms, torn into small pieces
2 tablespoons Tuscanini Light Olive Oil
1 small shallot, finely diced
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon lemon juice
1 cup plum tomatoes, diced
2 tablespoons fresh basil, sliced into ribbons (or 2 teaspoons dried basil)
1 tablespoon Tuscanini Extra Virgin Olive Oil
1 teaspoon Tuscanini Balsamic Vinegar
pinch of salt
matzo pieces or gluten-free Pesach flatbreads
Heat olive oil in a skillet over medium heat.
Add shallots and cook two to three minutes until soft.
Add lion’s mane mushrooms and sauté six to eight minutes until golden and slightly crispy.
Add garlic, salt, pepper, and lemon juice. Cook for another minute.
Remove from heat.
Combine tomatoes, basil, olive oil, balsamic vinegar, and salt.
Let sit for five to 10 minutes so flavors meld.
Place a spoonful of the lion’s mane mixture on each matzo piece or cracker.
Top with tomato basil mixture.
Feel free to add more fresh basil, microgreens, diced olives, finishing salt or hot sauce on top before serving (or Parmesan cheese if using for a dairy meal).
Photography by Sara Goldstein
Sponsored by Beleaves
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