If you’re wondering, “What is lion’s mane?” you’ve come to the right place! I will show you my favorite way to cook this unique mushroom and ways to use it in your everyday meals.
On the other side of a storm is the strength that comes from having navigated through it. Raise your sail and begin.
Gregory S. Williams
Everything you need to know about cooking lion’s mane mushrooms and a few of my favorite cooking methods. This lion’s mane recipe with pan sauce is sure to impress!
Lion’s mane is one of my favorite mushrooms! They are incredibly tasty—earthy flavored, with a subtle sweetness, and with the best texture—so succulent! Here is a simple, delicious lion’s mane recipe: easy enough for weeknight dinners yet elegant enough for company. Be sure to read through the post for alternative cooking methods. Pro Tip: Be sure to make the optional pan sauce!
What is Lion’s Mane?
Lion’s mane mushrooms (Hieracium erinaceus) look like large, shaggy, white puff balls with an outer texture that mimics a lion’s mane. They are also called pom pom mushrooms, yamabushitake mushrooms, or hedgehog mushrooms. Native to North America, Asia, and Europe, they are often dried and used medicinally or cultivated fresh for culinary purposes.
They can be eaten raw or cooked. Raw, they taste subtly sweet, almost like crab meat. They offer a plethora of health benefits, including immune-boosting properties and more.
How to Choose and Store Lion’s Mane Mushrooms
- Pick lion’s mane mushrooms that feel light in weight and “fluffy”, with minimal discoloration. If they feel heavy (like they are water-logged) do not buy them, they can cause digestive issues, I’ve personally experienced this.
- Keep them dry. Store lion’s mane in a paper bag, or a paper towel-lined plastic bag (or breathable bag) in the refrigerator for up to one week, away from moisture, so skip the crisper drawer. The ideal temp is 32F-38F. If they are stored too long, they can get heavy and water-logged (you do not want to eat them at this point).
Lions’s mane Recipe Ingredients
*See recipe card for detailed amounts and instructions.
- Lion’s Mane Mushrooms – can be found at your local farmers market or upscale grocery stores. You can also grow them at home using a mushroom kit, full disclosure, I have not tried this.
- Extra Virgin Olive oil – for sautéing and adding richness. Feel free to use butter, ghee or a combination of olive oil and butter.
- Salt and Black Pepper – for a pop of flavor, add to taste.
- Optional Additions – a splash of soy sauce or liquid aminos, or make our delicious pan sauce (see recipe card).
How to cook Lion’s Mane Mushrooms
My favorite way to prepare lion’s mane is to cut it into thick slices or “steaks”, pan sear it and top it with a quick “pan sauce”. This can be served over creamy polenta or mashed potatoes for a hearty vegetarian meal that tastes quite “meaty”.
*See recipe card notes for alternative cooking methods.
1. Slice the mushroom. Cut lion’s mane into 3/4 to 1-inch slices. (See notes for tearing into small bites.)
2. Prep the pan. Warm olive oil over medium-high heat in a large pan, like a cast iron skillet. Season the oil with salt and pepper.
3. Sear. Place the lion’s mane slices in the hot pan and sear until both sides are golden brown. Reduce heat to cook through. If desired, you can very lightly spray or drizzle the mushrooms with soy sauce or tamari for extra umami, add a little butter, or make the optional pan sauce.
4. Make the pan sauce (optional). Set the mushrooms aside. In the same pan, add just enough olive oil to sauté shallots over medium heat until fragrant, golden, and tender. Add broth (or wine or water) and simmer, scraping up any browned bits. Simmer until the sauce reduces by half. Whisk in the butter. Taste and adjust for salt and pepper. Add a couple drops of vinegar if desired (unnecessary if you used wine).
Spoon the sauce over the mushrooms. Sprinkle with fresh parsley or other herbs for garnish.
Alternative Cooking Methods
- Tear the lion’s mane into bite-sized pieces and sauté in the same way as the recipe card.
- Shred it finely, even more so it resembles pulled pork or crab meat, sauté.
- Bake whole lion’s mane in a 400F oven—brushed with olive oil or a marinade.
- Grill lion’s mane slices, brush with olive oil and sprinkle with salt and pepper, grill over medium heat.
SErving Suggestions
- Serve as a main course – over mashed potatoes, creamy polenta, or risotto
- Make mushroom burgers – like we do in this Portobello Mushroom Burger
- Use them in tacos – like our Chipotle Mushroom Tacos
- Add to Salads – like our Grilled Romaine Salad
- Add to pasta dishes – like our Miso Pasta or Cacio e Pepe
- Use them in grain bowls – like this Miso Mushroom Bowl
Lion’s mane makes a great meat substitute!
Storing Cooked Lion’s Main Mushrooms
To store cooked leftovers, place the mushrooms in a loosely closed container lined with a paper towel for up to 3 days.
FAQs
Our method for sautéing lion’s mane is easy and delicious! You can also bake or grill the fungi.
Mashed potatoes, polenta, pasta, or even sandwiches and stir-fries!
Only if necessary, and you can likely just dust any dirt off. Excess moisture can damage the texture of lion’s mane or spoil it.
Enjoy the lion’s mane mushroom recipe, and let us know how you use it in the comments below!
xoxo
More Favorite Mushroom Recipes
What is Lion’s Mane (and How to Cook It)
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 2-4
- Category: cooking basics, vegetables, vegan dinner, vegetarian dinner idea,
- Method: sauteed
- Cuisine: American
- Diet: Vegan
Description
Wondering how to cook lion’s mane mushrooms? Here is an easy recipe for sauteed lion’s mane “steaks” with a delicious pan sauce. See the recipe notes for alternative cooking methods. Vegan and gluten-free adaptable. This makes a delicious vegetarian main dish, or a tasty side dish.
Ingredients
- 12–16 ounces lion’s mane mushrooms
- 1–2 tablespoons extra virgin olive oil (or a combo of butter and olive oil)
- salt and black pepper to taste
Optional Pan Sauce
- 1 shallot, finely minced
- 1/2 cup veggie broth (or white wine, or water with a teaspoon of soy sauce)
- 1 tablespoon butter
- 1/4 teaspoon of vinegar
- Salt and Pepper to taste
Instructions
- Cut lion’s mane into 3/4- 1-inch slices. (see notes for tearing into small bites)
- Heat olive oil over medium-high heat in a large skillet, cast iron works great here.
- Season the oil with a little salt and pepper.
- Add the lion’s mane slices to the hot pan, and sear until both sides are perfectly golden brown. Lower the heat to cook through. At this point you could very lightly spray or drizzle with soy sauce for extra umami flavor, add a little butter, or make the optional pan sauce.
- To make the pan sauce, set the mushrooms aside. To the same pan, add just enough olive oil to saute the shallots—saute shallots over medium heat until fragrant, golden, and tender. Add the broth (or wine or water) and simmer, scraping up any browned bits. Reduce by half. Whisk in the butter. Taste, season with salt and pepper if needed, and if you want a little acidity add a couple drops of vinegar ( if you used wine, you probably won’t need this). Spoon the pan sauce over the mushrooms.
Notes
Alternative Cooking Methods:
- Tear the lion’s mane into bite-sized pieces and saute in the same way as the recipe card.
- Shred it finely, even more so it resembles pulled pork or crab meat, saute.
- Bake whole lion’s mane in a 400F oven—brushed with olive oil or a marinade.
- Grill lion’s mane slices. brush with olive oil and sprinkle with salt and pepper, grill over medium heat.
Nutrition
- Serving Size: 4 ounces lions mane with 1 ½ tablespoons pan sauce.
- Calories: 89
- Sugar: 3.3 g
- Sodium: 223.5 mg
- Fat: 6.8 g
- Saturated Fat: 2.4 g
- Carbohydrates: 5.8 g
- Fiber: 1.5 g
- Protein: 3.8 g
- Cholesterol: 7.6 mg
I saw your recipe post and didn’t know where to find lion’s mane mushrooms initially. Then, miraculously a week later, my neighbor gifted me some so I made them. They are so tasty! Your recipe is perfect 😍 thank you so much for showing me new things!!
Hi Angeli! Love this synchronicity- it was meant to be :). So glad you enjoyed!
This exact situation happened to me and here I am !
Wow, all those nice neighbors out there! love it. Glad you gave it a try June!
Great to see your Lions Maine recipe. We cultivate eight varieties of mushrooms and Pom Pom is one. Medicinally good for memory.
Awesome to hear Jon!