Veggie-Packed Breakfast


8 oz  Lion’s Mane
1 ea  Medium onion
2 oz  Riesling, or similar sweet wine
1 oz   Butter
4 oz  Cream
Cooking oil as needed
Salt and pepper to your taste


Separate the mushrooms into ‘fans’, no more than and inch thick, or cut into small bite size chunks. Peel and thinly slice onions.  Heat a large skillet over medium-high heat, and add oil. Add the mushroom so that they are evenly spread, and not touching. Cook without stirring or turning, until lightly browned. Turn and brown the other side. Reduce heat to medium.  Add and melt the butter, stir in onions, and cook over medium heat until softened and translucent. Add wine, and reduce until nearly dry.  Pour cream over onions and mushrooms. Stir and cook over medium heat until slightly thickened.
Add salt and pepper to taste.