Recipe:

Half head of cauliflower, cut into large chunks

1/3 cup of cashews

1 onion, diced

2 cloves of garlic, smashed

1 tablespoon of lemon juice

2 cups of cooking liquid

8 ounces of thinly sliced shiitake mushrooms

1 pound of button mushrooms

Salt and pepper

Simmer the cauliflower, cashews, onions, and garlic in lightly salted water for 5-10 minutes until the cauliflower is soft. Add the simmered vegetables and nuts along with with 2 cups of the boiling liquid and 1 tbsp of lemon juice to your blender. Blend on high for at least 1-2 minutes until creamy. Let sit until the mushrooms are ready.

While the vegetables are simmering, take the shiitake mushrooms and saute them with 1/2 teaspoon each of salt and pepper with 1/2 tablespoon of oil until brown and crispy over medium high heat. Toss every few minutes to ensure even browning. You don't want the heat too high or else you'll start burning the mushrooms before they've released every last drip of liquid. This is the best, easiest way to make shiitake bacon.

Take the rest of the mushrooms, slice them, and saute them over high heat with 1 tablespoon of oil and 1/2 teaspoon each of salt and pepper until browned. Add gravy, stir, bring to a simmer, and serve over biscuits.