Chop one whole lion’s mane mushroom into 1” cubes

Use kitchen scissors to cut fresh rosemary, stem and all, into 1” bits (bundle of 4-5 stems)

Put into a jar, filling it 1/3-1/2 of the way – don’t need to squish it down

Pour in equal parts honey & vinegar covering the herbs by a few inches

Set in the cupboard for two weeks, swishing it around daily

It will be ready when the mushrooms are mostly dissolved

Strain, let drip, and enjoy!