1 bunch collards, stems removed, and leaves cut up
3-4 cloves of garlic, chopped
1 tsp smoked paprika
¼ tsp crushed red pepper flakes
¼ cup apple cider vinegar
3 tbsp butter
2 tbsp flour
1 cup vegetable stock
1 tsp Better Than Bouillon Roaster Veggie
1 tsp Dijon mustard
½ tsp dried thyme
1 box cornbread muffin mixture, prepared
Additional butter for the muffin mixture
Blackstone Chicken Griddle seasoning, to taste
Salt/pepper to taste
Oil of choice for sautéing
Directions
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!
