July 02, 2025 | Lost Boys

Ingredients:

• 1½–2 cups Lion’s Mane mushrooms, shredded (like pulled chicken)
• 1 tbsp olive oil or butter
• 8 oz cream cheese, softened
• ½ cup sour cream (or Greek yogurt for a lighter version)
• ½ cup buffalo sauce (like Frank’s RedHot)
• ½ cup shredded sharp cheddar cheese (plus more for topping)
• 1 tsp garlic powder
• Salt and pepper, to taste
• Chopped green onions, parsley, or blue cheese crumbles for garnish

Instructions:

1. Prep the Mushrooms:
   Shred the Lion’s Mane mushrooms using your hands or a fork to mimic pulled chicken. If they seem very wet, lightly press them with a towel to remove moisture.
2. Sauté the Mushrooms:
   Heat pan over medium heat. You will be dry cooking the Lion’s Mane, so No Oil or Butter,  add the shredded mushrooms and dry cook for 5–7 minutes until lightly browned and tender. Season with a pinch of salt and garlic powder.
3. Mix the Dip:
   In a mixing bowl, combine cream cheese, sour cream, buffalo sauce, and cheddar cheese. Stir until smooth. Fold in the sautéed Lion’s Mane.
4. Bake:
   Spread the dip into a baking dish (about 8×8 or a pie dish). Sprinkle extra cheddar on top. Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden on top.

Serve:
Garnish with green onions or parsley, and Blue Cheese crumbles for a traditional hot wing & blue cheese flavor. Serve hot with tortilla chips, celery sticks, or warm bread.