About This Easy Lion’s Mane Mushrooms Recipe
I love mushrooms for their flavor, texture, and versatility, and every time I have the chance to try a new variety, I get really excited.
Mushrooms are used in many cuisines around the world. When I was living in Asia, I had the pleasure of trying new types of fungi, including this curious-looking lion’s mane mushrooms.
Lion’s mane mushrooms, also known as monkey head, bearded tooth fungus, or yamabushitake, have irregular shapes and tiny hair-like spines all over. In Asian countries like China, Japan, Korea, and India, these mushrooms are used for both medical and culinary purposes.
Not only does this mushroom taste delicious, it is also very beneficial for the body, including the gut, heart, and brain.
In the wild, the lion’s mane mushroom attaches itself to dead or dying hardwood trees and logs and can grow very big, up to even 4 kg.
These fungi can come in various colors from super white to shades of yellow and even brown. In terms of texture, they are meaty, spongy, and tender and are popularly used in vegetarian and vegan recipes. These mushrooms also have a reputation for being a great substitute for crab or lobster meat.
Depending on where you’re living, you can find fresh lion’s mane mushrooms, but they are often sold dried. Dried lion’s mane mushrooms may not look particularly palatable since they look like a bath sponge. But, despite its appearance, its flavor is highly prized.
In my opinion, the best way to prepare these mushrooms is to keep it simple. If using dried mushrooms, you need to soak and squeeze these mushrooms several times before cooking until it only gives out clear water. Once you’ve done that, you can simply slice them and pan-fry them with a drizzle of extra virgin olive oil and some garlic until you get them nice and crispy!
It’s a simple recipe that packs a punch of flavor!
What You Need for This Sautéed Lion’s Mane Mushrooms Recipe
- Lion’s Mane Mushrooms: I have used dried mushrooms, before cooking, I have soaked and squeezed them several times until the squeezed water was clear.
- Garlic Powder: When I want to incorporate garlic flavor in my recipes but without having those lumpy pieces of minced garlic, I like to use the powder.
- Extra Virgin Olive Oil: Always use a good quality extra virgin olive oil that adds a hint of spiciness and peppery taste.
- Parsley: A sprinkle of chopped fresh parsley adds a pleasant aroma to the entire dish.
- Lion’s Mane Mushrooms: I have used dried mushrooms, but you can also use the fresh ones if you can find them. If you’re using fresh lion’s mane mushrooms, just ignore the first step of soaking and squeezing.
- Parsley: I have used fresh parsley, but thyme also works great in this recipe.
Where can I find lion’s mane mushrooms?
If you’re lucky enough and live in an area where these mushrooms grow, you can find them in your local farmer’s market, at the grocery store, or you can even forage for them. Alternatively, you can purchase them dried online or from the supermarket.
How can I serve these mushrooms?
You may serve them as a side dish or even enjoy them in a delicious and hearty sandwich.
Pan-Fried Lion’s Mane Mushrooms
Pan-fried lion’s mane mushrooms are an easy and delicious dish. With its rich umami flavor, it is a perfect meat-free alternative for vegan and vegetarian meals.
Yield: 2 servings
How To Make Pan-Fried Lion’s Mane Mushrooms Step By Step
Place the dried lion’s mane mushrooms in a bowl of water and let them soak for two hours. Squeeze them as you would do with a sponge, add more water, and let them soak again. Repeat the soaking and squeezing process four or five times until the water squeezed remains clear. (It may take 10 hours for soaking and squeezing.)
Slice the squeezed mushrooms. Heat the extra virgin olive oil in a large pan over medium heat, add the slices of mushrooms, sprinkle some garlic powder, and fry them until they are nice and crispy.
Season with salt and pepper to taste, garnish with finely chopped fresh parsley if you wish, and serve!
- After the first soaking, the center of the mushrooms may still be firm but it will gradually soften.
- After soaking, the water will turn a light amber but repeated soaking and squeezing will gradually give you clear water.
- Don’t slice the mushrooms too thin because they’ll get thinner while cooking.