1 large taro root, peeled and chopped
1 cup vegetable broth
1 tsp salt
1 tsp black pepper
2 tbsp vegan butter or margarine
1 tbsp olive oil
1 large lions mane mushroom, sliced into steaks
1 lb asparagus, trimmed and cut into 2-inch pieces
Boil the chopped taro root in the vegetable broth for 15-20 minutes until soft. Drain and mash with a potato masher. Season with salt and pepper to taste.
In a large pan, heat the vegan butter and olive oil over medium heat.
Place the lions mane mushroom steaks in the pan and cook for 3-4 minutes on each side until browned.
Remove the mushroom steaks from the pan and set aside.
In the same pan, add the asparagus and cook for 4-5 minutes until tender.
Serve the mashed taro root on a plate, topped with the lions mane mushroom steak and asparagus.