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Here’s my expert method for how to cook lion’s mane mushrooms, a unique variety with incredible flavor and texture. It’s a delicious recipe even mushroom skeptics love!
I’m a big fan of mushrooms as a way to add savory, even meaty notes to meals. When I spotted lion’s mane mushrooms at my local grocery store for the first time, I was so excited to finally try them at home! Their shaggy, almost whimsical look makes them hard to miss – and even better to cook with.
After a little experimenting, I found their dense texture and rich flavor incredible. Some people say they taste like seafood or crab meat.
Whether you’re vegan, vegetarian, or just curious about its versatility, this quick sauté recipe highlights this unique mushroom’s meaty, savory flavor
A Quick Guide to Lion’s Mane Mushrooms
Lion’s mane mushrooms are distinctive fungi that look like a lion’s mane or a pom pom – hence the name! Native to North America, Europe, and Asia, they’re also known as yamabushitake or bearded hedgehog mushrooms. Beyond its unique look, lion’s mane is popular in both cooking and wellness circles for its potential brain-boosting benefits.
Here’s a little more about this specific variety of mushroom:
- Where to find it: This type of mushroom is available at some grocery stores, health food stores as supplements, or farmers’ markets. You can also forage for it, but make sure it’s legal to do so where you are, as some states consider it a protected species!
- Health benefits: Research suggests these mushrooms may support memory, cognitive function, and mood thanks to compounds in the fungi connected to brain health. They’re also a known anti-inflammatory, which is great for overall wellness.
- What it tastes like: When it’s cooked, these mushrooms are delicate, tender, and juicy. Some people say it tastes like seafood or crab meat, but I think they’re pretty earthy, too. Powdered forms can also have a subtle seafood-like flavor.
Keeping Them Fresh and Cleaning Instructions
If you’re not ready to cook your mushrooms right away, keep them fresh by storing them in a paper bag in the fridge. This helps prevent moisture buildup, which would spoil your mushrooms. Leave them in the main part of the refrigerator for good airflow, not your produce drawer.
Your mushrooms should keep fresh for a week, but I’ve found that they’re best if you don’t wait beyond a few days. Treat them like any veggie when you’re meal planning…fresh lion’s mane is always best!
To clean your mushrooms, give them a quick rinse. This should take care of any loose dirt. You can also use a soft brush or a damp paper towel as you’re preparing lion’s mane. You don’t want to soak them, as they can become soggy and affect the flavor of your dish. These are probably one of the more delicate mushrooms you’ve handled!
My Easy Mushroom Cooking Method
Once your mushrooms are clean, you’ll want to slice off the bottoms, then cut them into slices. The bottoms will likely remain dirty, even after a light rinse. You won’t be keeping that part! Here’s my step-by-step method when you’re ready to cook:
- Cook mushrooms for 2 minutes over medium heat. I like using a mix of olive oil and butter for depth of flavor, but you can use all olive oil if you’re dairy-free or prefer a vegan recipe.
- Flip and cook your mushrooms for 1 to 2 more minutes.
- Once the mushrooms are golden brown on both sides, I add a little garlic powder, soy sauce, and a pinch of kosher or sea salt. You can taste your mushrooms at this stage and add more salt if you’d like.
Standout 5-Star Review
⭐⭐⭐⭐⭐
“Yum! This is the first time I’ve made any kind of mushroom other than crimini mushrooms and they turned out AMAZING! A new staple for sure!”
-Elizabeth M.
Some Serving Inspiration
These mushrooms are incredibly versatile. You can treat these as you would any plant-based protein or meat substitute, whether you’re looking for a veg-forward side dish or something a little more playful. Here are a few ideas for lion’s mane recipes following my quick sauté:
- Sides: Follow my recipe as is and treat these mushrooms as a side for your favorite protein. To keep it vegan or vegetarian, I like them with baked tofu or breaded tofu, but they pair well with many types of dishes thanks to that rich umami.
- Sandwiches: This is my favorite way to eat these. Throw them on toasted bread with some spicy mayo for a hearty vegetarian sandwich and easy weeknight meal.
- Toppings: These are delicious on top of polenta, mashed potatoes, risotto, and pasta. They’ll work anywhere you’d add a protein.
- Stir fries: For a meatier texture and depth of flavor, throw these in a cauliflower stir fry or my favorite tofu stir fry.
- Tacos: I typically use portobellos for mushroom tacos, but using lion’s mane is a fun idea if you want a vegan option.
- Crab cakes: I love my vegan crab cakes with artichokes and chickpeas, but you can also add these to your food processor, especially if you think they taste like imitation crab!
I love letting lion’s mane mushrooms shine, especially if you’re using them for the first time. You can eat them lightly battered and pan-fried as an appetizer.
For an easy but impressive vegetarian meal or main course, cut them thicker and sear them as mushroom steaks until brown and crispy. Use tamari or soy sauce as a marinade for some bonus flavor, and finish with a combo of garlic cloves or shallots, fresh herbs, and lemon as a garnish.
Dietary Notes
This lion’s mane mushroom recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
FAQs
It’s better to cook lion’s mane mushrooms rather than eat them raw. Cooking enhances their flavor and improves digestibility. Raw lion’s mane could cause some stomach upset because of the chitin – a substance similar to keratin, a fibrous protein – in its cell walls.
This isn’t unique to lion’s mane. All mushrooms contain chitin, but concentrations are decreased through cooking.
Most people can safely eat lion’s mane mushrooms. Avoid them if you have a mushroom allergy. Even though they resemble shellfish in flavor, they’re fine for those with seafood allergies. That’s why they’re such a popular substitute for fish and crab.
If you’re thinking about taking them as a supplement, talk to your doctor first, especially if you’re pregnant, breastfeeding, or on medications.
Easy Lion’s Mane Mushrooms Recipe
With just a bit of cleaning and simple prep, you can have a savory, meaty dish that’s completely vegan-friendly. Enjoy them as a satisfying main, side, or add-on to any of your favorite dishes.
- Prep Time: 2 minutes
- Cook Time: 4 minutes
- Total Time: 6 minutes
- Yield: 2 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mushrooms
- Diet: Vegan
Ingredients
- 8 ounces lion’s mane mushrooms, sliced with bottoms removed
- 1 tablespoon olive oil
- 1 tablespoon butter (or more olive oil for vegan)
- ¼ teaspoon garlic powder
- ½ tablespoon soy sauce or tamari
- 1 pinch kosher salt, plus more to taste
Instructions
- In a medium skillet, heat the olive oil and butter.
- Add the mushrooms and cook on medium-high heat until browned, about 2 minutes.
- Flip and allow the mushrooms to brown another 1-2 minutes.
- Stir in the garlic powder, soy sauce, and salt.
- Taste and add more salt as needed.
OMG!! Out of this world on the flavor & texture profile. Until recently I’d never heard of Lion’s Mane mushrooms. Yesterday, at a Farmer’s Market in Harlem, NYC a vendor had Lion’s Mane. I found this recipe and prepared it exactly as suggested. I will be preparing this dish on a regular basis. Thank you CoupleCooks. Mouth watering vegan goodness. And, I’m not vegan lolololol HOWEVER, after tasting Lion’s Mane I will start transitioning to a plant based diet. Again, thank you.
SO glad you enjoyed it!! Thank you for making it. And haha on plant based diet! :)
I tried the lion mushroom for the first time and it was awesome. My husband really enjoyed it. It’s going to become a staple in our household.
I didnt know what to expect,
and I truly enjoyed this recipe. I never tried Lions Mane fungi before.
The only thing I did was place a few crushed large garlic cloves to the butter/olive oil. When they were done I lightly sprinkled with fresh pink Himalayan salt and fresh ground peppercorns, and very little soy sauce.
Was so easy to prepare!
Consistency was solid, but tender and a little creamy.
First time eating Lions Mane mushrooms. Excellent recipe, thanks. I ate some right from the pan, so good. I added the rest to some previously prepared chicken Marsala after deglazing the mushroom pan with a little Marsala wine. A most wonderful addition to the chicken Marsala (which already had Crimini mushrooms).
I have found a new favorite mushroom !
This looks so good. Gonna give it a try tonight. 😋
HI I am a retired chef by profession and I just would like to mention that when cooking you do not need salt if you are using soya sauce simply because soya sauce is salty already and by having a good quality sauce by adjusting quantity you get a much and healthier dish ok by by for now.
Great recipe. I put it on toasted bread with bitchin sauce. Delicious.
Thank you
Bought lion’s mane at the farmer’s market. It kept beautifully in the refrigerator for a week (brown paper bag) until I got to them.
I sautéed them in EVOO and browned butter, with just a little garlic powder, salt and pepper. They were amazing. Had the taste and texture of perfectly browned scallops. I will experiment with a little lemon, but served them open faced on sourdough with sriracha mayo. Thanks for the inspiration!
Loved your recipe!!! I grew my own lion’s mane and was looking for a recipe. I followed your recipe for the lion’s mane mushroom sandwich exactly. Then I added spinach to the hot pan and mixed it with the mushrooms. Great Recipe!!!! Thanks for sharing! It was delicious and I will make it again.
i was looking for a simple recipe to try with lions mane. I’ll be trying this one🙂 just wondering how thin to slice the mushroom?
About 1/4″ thick.
Wonderful, simple recipe. Thank you so much for sharing!
Thank you so much for this easy, descriptive, and pictorial recipe.
I started learning about Lion’s Mane from a friend and the purported benefits for memory. My mom just turned 90 and has some memory loss, ie alzeheimers/dementia. We began giving her a Lion’s Mane tincture about a month ago, and myself and my wife think we see a difference in her.
At the Athens Texas Farmers Market, Chris sells Lion’s Mane mushrooms. We got some. This morning I sauteed them for an omelette in the time it took for the eggs, and milk to rise, and the feta cheese to melt. I placed the mushrooms in it, and flipped one side over to close it up. Voila! Delicious!
By far, the best mushrooms I have ever cooked.
Thank You again,
Albert Wilking
So glad you enjoyed!
Thanks for this great, simple recipe. Bought some lion’s mane mushrooms on a whim at the farmers market today and wasn’t sure what to do with them. I fixed them like this and ate them with Triscuits. Delicious!
Hedgehog mushrooms are usually Hydnum repandum, if I’m not mistaken. Very different from Lions Mane (Hericum erinaceus). That’s the problem with common names. Both are tasty though! The recipe is also
Thank you for sharing your knowledge as well this recipe. Lions mane sure is an amazing super food. There are so many benefits that cannot conceptualize.
Keep up the great work!
I just had the Lions Mane mushrooms for the first time and they were delicious!! Thanks for sharing!!
I love the combination of simple to make with very healthy and fabulously delicious! I just polished off all the Lion’s Head mushroom, and used the last of it for a sandwich as suggested. Thanks for this recipe!
Yum! This is the first time I’ve made any kind of mushroom other than crimini mushrooms and they turned out AMAZING! A new staple for sure!
So glad you enjoyed!
I just harvested my first taste of Lion’s Mane Mushrooms. I ordered the kit from North Spore, a mail order Mushroom farm in Maine. I sat on the kit for a whole year before attempting to grow it. I still had a nice harvest and as recommended I’ve started the second growth attempt.
I sautéed as you show but left seasonings off in order to get a better taste of the Mushroom itself. They are very meaty and delicious. I will order more and do a better job of setting it to growing immediately! I don’t know what took me so long?
Anyway, North Spore Mushrooms out of Maine is a great way to get started on having fresh mushrooms for this delicious looking rescipe.
Lions mane and hedgehog are definitely different mushrooms…
loved this rescipe!
Just grew lions mane in masters mix substrate and spawn in my cellar ! Grew beautifully and just harvested and will be cooking it as a side dish. Eager to try it ! Thanks for recipe and ideas on using it.
I bought Lion’s Mane mushrooms today and sautéed them according to your gentle instructions tonight to serve with wild rice and basaltic glazed salmon … I’ve lusciated (my own word – from putting luscious things in my mouth) all of them and my salmon is not even in the sauté pan yet!!! Thank you for being you and educating my palate! I guess I have to make a second batch! 😜
You’re welcome!
While mushrooms are vegan, they are not plants and this is not a plant based recipes. Mushrooms are from the fungi class, do not produce their own foods like plants, and are more closely related to animals than plants from an evolutionary standpoint.
https://asm.org/Articles/2021/January/Three-Reasons-Fungi-Are-Not-Plants
Delicious. I added chopped ginger to the pan during the browning process and a little bit of sesame oil. I have an organic mushroom CSA. That’s where I get mine.
We saw these mushrooms at a farmer’s market and had to buy them. We have never seen these before. Back home I started looking for a recipe. I found this recipe first and didn’t look further because my daughter mentioned this site before.
The recipe was very well written and the mushrooms were super delicious! We just ate them on a toast, no mayo needed.
Thank you for the recipe, I will be back to your site.
So glad you enjoyed! Thanks for making :)
You say about foraging in your article. I’ve read many articles that it is illegal to forage wild lions mane. I thought I’d mention this for you to check so you don’t misguide folks and have people arrested. The articles never said where it was illegal so I’m leaving that up to you to research
Found lions mane mushrooms at Raley’s/bel air markets for the very first time. Our family loves all mushrooms!
Delighted to find your recipe and will put it in front of the family tomorrow.
Send me a camera!
Thank you both
I’m curious, your photos don’t show lions mane mushroom, why is that?
These are store-bought lion’s mane mushrooms in the photos. They can have variation in the length of the tendrils.
I love that they have recipes for ingredients you don’t see often. I bought some Lions Mane mushrooms at our farmers market. I found their receipt and it was great.
That’s where I got mine, today; a nice forager had a booth at the local farmer’s market. I learned these existed yesterday.
I just read an article by the Mayo Clinic that says that Lion’s Mane mushrooms benefit neuro-transmitters in the brain. Anonymous, I would be very interested to hear what evidence your statement rests upon.
Health Benefits backed by PubMed Science.
https://www.healthline.com/nutrition/lions-mane-mushroom#TOC_TITLE_HDR_10
This was my favorite recipe for lions mane mushrooms! It was easy, fast, and delicious. Just be careful not to add too much salt or soy sauce!
Delicious…simple…great instructions and info!! 5 stars
Not true that there are no health benefits. Holy cow, it’s supposed to be revelation art for brain health, memory, and cognitive function!!<3