Tomato Paste-Glazed Lion's Mane Mushroom with Purslane

Creole-inspired comfort food: tender lion's mane mushroom paired with purslane and broccoli and wild rice, finished with galangal and a hit of onion powder. 1. Pat the lion's mane mushroom dry and season with sea salt, onion powder. 2. Heat duck fat in a heavy pan and braise the lion's mane mushroom until it develops a deep golden crust, about 19 minutes. 3. Add purslane and broccoli to the pan and cook until just tender, stirring in galangal for fragrance. 4. Cook the wild rice separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of tomato paste before serving hot.