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2
5 minutes
30 minutes
Blackstone Chicken Griddle seasoning, to taste
Heat the griddle to medium-low. Add 1 tbsp oil to the griddle. Place Lion’s Mane mushrooms on the griddle and press firmly with a griddle press. Flip several times, continuing to press with the griddle press, and season with Chicken Griddle seasoning.
Add additional oil to the griddle and sauté garlic until fragrant. Add paprika, crushed red pepper flakes, and collards. Sauté until collards have softened. Add apple cider vinegar and steam under the dome.
In a small pot, melt 3 tbsp butter. Whisk in flour until combined. Add vegetable stock and whisk until thickened. Incorporate Better Than Bouillon, Dijon mustard, thyme, and 1 tbsp butter.
Melt 2 tbsp butter on the griddle. Add egg ring molds and spray with nonstick griddle spray. Add cornbread mixture and cook for 5 minutes, then flip.
Pour the gravy over the mushrooms and serve the cornbread with butter. Enjoy!
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