Three Ways to Cook Lions Mane
The Lions Mane (Hericium spp.) mushroom certainly attracts a lot of attention, but not one folks are often familiar with cooking. It has a lovely delicate, slightly sweet, seafood like taste and texture, though some think of it more like a rare “steak” in its texture and flavor.
Below are three simple ways to prepare Lions Mane. The key thing to keep in mind is that lions mane often has extra moisture when compared to other mushrooms, so needs time (and space in the pan) to cook it off.
Dry Saute - the easiest method is to tear the mushroom into 1” chunks and throw in a pan, leaving about half of the bottom as open space. Cook on medium high heat for 3 - 4 minutes without adding additional liquid (or just a small amount to lubricate pan). Stir often until brown on all sides. Add salt, pepper, and a little butter or high heat oil, and cook for a couple more min.
Slice Thin + Marinade - slice the mushroom into ½” patties, lay on a pan, and drizzle with avocado oil or melted butter, salt, pepper, and paprika. Let sit in fridge for 1 - 2 hours and then brown on both sides in a lightly greased pan. Delicious as part of a sandwich!
Batter with Cornmeal - prepare a simple batter of egg, medium to finely ground cornmeal (farmer ground flour is the best!), and a little plain seltzer. Heat up a pan with ¾” avocado or sunflower oil and lightly fry the mushrooms after dipping in batter.
Check out our website and info hub for more ideas and recipes, including lions mane crab cakes and lions mane steak with polenta!