Lion’s Mane mushroom recipes

Lion's mane mushrooms are an incredibly potent medicinal mushroom that are as delicious as they are healthy. Lion’s mane flavor profile is mildly sweet and often compared to seafoods such as crab, lobster or scallops. Lion's mane makes an amazing meat substitute for vegetarian dishes with a flavor and texture similar to crab. Here are a few creative ways to prep, cook, and garnish your lion's mane mushrooms. First, lion’s mane is an absolute culinary dream both in texture and flavor. Secondly, its cognitive health benefits are certainly something to celebrate!

Crispy Sautéed Lion's Mane Mushrooms w/ Garlic and Herbs

A basic cooking technique that all growers and foragers should be working to master - the sauté. Although this particular recipe is a bit more involved than simply putting a mushroom in a pan with fat, the additional “sear” step provides a unique crispy exterior which is otherwise impossible to achieve.

Ingredients

6 oz Lion’s Mane mushroom, sliced in 1/2” pieces
1 tsp Kosher salt
Cracked black pepper to taste
Dusting of flour
2 tbsp pure olive oil
2 tbsp unsalted butter
1 tbsp garlic, minced
1 tbsp fresh thyme or other herbs of choice (reserve a couple sprigs for garnish)

Method

1. Season both sides of mushrooms with salt, pepper and a light dusting of flour.
2. Place large nonstick skillet over medium/high, add pure olive oil.
3. When faint wisps of smoke appear in pan, tap extra flour off mushrooms and add them to pan. Sauté on one side until golden brown. Flip and sauté other side until golden brown.
4. Lower heat to medium, add butter and garlic directly to pan surface. Sprinkle with herbs.
5. When butter melts, toss contents of pan occasionally and cook until garlic is golden brown. Taste and re-season if desired.
6. Place mushrooms on plate and drizzle pan drippings overtop. Serve immediately.

Lion's Mane Mushroom “Crab” Cakes

Perhaps the most well-known Lion’s Mane recipe. Our twist on this classic will literally fool your mouth into thinking you’re tasting real high-quality lump crab meat. Enjoy!

Ingredients

6oz Lion’s Mane mushrooms, pulled into bite-sized pieces
1 egg
1/4 cup yellow onion, minced
2 tbsp Old Bay seasoning
1 tbsp fresh parsley, chopped
1/4 tsp Kosher salt
Cracked black pepper, to taste
3 tbsp mayonnaise
1 tbsp spicy brown mustard
1/4 cup unseasoned bread crumbs
3 tbsp unsalted butter
6 slider rolls
Remoulade sauce
Lemon wedges (garnish)
Chives, thinly sliced (garnish)

Method

1. Mix first 10 ingredients in bowl and separate into 6 loosely packed “crab” cakes.
2. Heat butter over medium heat in non-stick skillet. As soon as butter ceases to bubble, add “crab” cakes to pan (if butter begins to brown, reduce heat).
3. Cook until golden brown, flip and repeat. Continue cooking until internal temperature reaches 155°.
4. Remove from pan and place on paper towel or cooling rack.
5. Smear rolls with Remoulade, add “crab” cakes and top with chives. Serve with lemon wedge.

She "Crab" Lion's Mane Mushroom Soup

Up next, we travel down South for our mushroomy take on a flavorful and filling classic soup. This luxurious recipe goes heavy on the mushrooms and provides a wonderful taste experience.

Ingredients

5 tbsp unsalted butter
5 tbsp flour
1 medium white onion, small dice
1 stalk celery, small dice
3 cloves garlic, minced
2 qts whole milk
2 pts heavy cream
1 cup stock (chicken preferred)
1/2 cup sherry wine
2 tbsp fresh dill, minced
1 tbsp Worcestershire sauce
1/4 tsp cayenne
1 lb Lion’s Mane mushrooms, pulled into bite-sized pieces
3 tbsp Kosher salt
Cracked black pepper to taste
Fresh chives, minced (garnish)

Method

1. Place large stockpot over low/med heat.
2. Add onion, celery and garlic and sweat until soft and translucent.
3. Add butter and flour to make roux. Cook about 3 minutes (until “nutty” aroma begins to appear).
4. Slowly whisk in broth, then milk, heavy cream then sherry. Add Worcestershire sauce, dill and cayenne. Raise heat to med/high and stir often until liquid comes to a simmer.
5. Cover loosely and simmer for 30 minutes, stirring often. Ensure the bottom of the pot is scraped while stirring and that the heat is reduced if needed to prevent scorching.
6. Add mushrooms and simmer 5 minutes
7. Place in bowls and garnish with chives.