How to Cook Lion’s Mane Mushrooms (Quick & Tasty!)
If you shop the selection of culinary mushrooms at the market, you may notice a baseball-sized fluffy white fungus called a lion’s mane mushroom. In our neck of the woods, they cost $15.99-19.99 per pound, and at ¼ of a pound per mushroom (they contain a lot of water), it can be a pricey choice but I think these unusual mushrooms are worth the cost, if not for their delicate, pleasant flavor and texture, then for their nutrition. Rich in vitamins, minerals, fiber and as far as vegetables go, reasonably high in protein,lion’s mane mushrooms are also prized for for their medicinal qualities, which are still being studied.
Perfectly seared lion’s mane couldn’t be simpler
RECIPE RECAP:
~ This minimal recipe is an easy way to cook lion’s mane mushrooms. Just a few simple ingredients elevates their flavor to something serve-worthy. If za’atar spice isn’t in your pantry, worry not, as I’ve provided plenty of spice subs below.
~Plan of attack:
1. slice and season the mushrooms. 2. sear and flip those babies in less than 5 min. 3. drizzle the seared slices with za’atar, crumbled feta, and lemon. Zip, zip, just like that.
Ingredient notes and substitutions
- Lion’s mane mushrooms – sold fresh, and usually displayed unpackaged in baskets in the produce section of our market. Some are grown locally, but even so, they range from $15.99-19.99 per pound near us. I’ve cooked lion’s mane mushrooms right after purchase and as long as two weeks after purchase. They should be stored in brown paper bags or an open-air carton they might be sold in so that they can breathe. After two weeks, they will have dehydrated some, but I found they cooked up almost the same as fresh ones. This is likely because most of the water will cook off anyhow.
- Za’atar Spice – This Mediterranean spice blend is a combination of sesame seeds, thyme, and sumac. If you can’t get or don’t have this spice blend you can use whichever of the three you have on hand. While sesame seeds and dried thyme are likely in your pantry, the sumac may be less common. It lends a tangy citrus flavor, which you also get from the lemon, so no worries if you don’t have it.
Steps for cooking lion’s mane mushrooms
Preheat a cast iron (ideally) pan on medium-high for five minutes while you prepare the mushrooms and gather the other ingredients.
Step 1. Lightly brush off any dirt from mushrooms as needed or rinse under cool water if necessary to remove any dirt. Ideally, the mushrooms are clean when you buy them, as shown above. I tend to wash as little as possible to reduce the chance of breaking up the mushrooms, but do what feels right.
Step 2. Cut the mushrooms into slices no more than 1/4″ thick. I think this thickness allows for the mushrooms to have a nice amount of seasoning.
Step 3. Place the mushrooms in a shallow bowl or on a plate (or place straight into preheated pan), drizzle with half the oil, and half of the seasoning and lemon. Toss to coat. The slices will immediately soak up the ingredients.
Step 4. Place the slices in the hot pan and use tongs to space them out and lay flat. Cook just long enough for them to sizzle and brown (just a couple of minutes). The flesh of these fungi seems to be dryer than traditional mushrooms and therefore the flesh browns up rather quickly! Turn and do the same with the other side, adding the other tablespoon of oil as/if needed to add lusciousness to the mushrooms.
Step 5. Plate the mushrooms as shown below and garnish with the rest of the Za’atar, lemon juice, and parsley for a delicious dish! At the top of the post you can see it topped with the feta as well. And if you are feeling decadent, drizzle on a bit of olive oil too (but not needed).
Tips for serving
These can be eaten as a side dish for two (one mushroom per person). They can become a meal with a simple fried egg on top (see below). My husband and I have both eaten the entire plate (two mushrooms worth) on our own as a meal. They are that satisfying.
Other mushroom recipes
I love cooking with mushrooms in a variety of ways that are really flavorful. You might enjoy trying some of these recipes:
- Soup: 3-Ingredient Vegan Mushroom soup
- Salads: Asian Coleslaw with Spicy Marinated Shiitake Mushrooms, Spicy Sesame Marinated Beech Mushrooms
- Sandwich/Tacos: Pulled Mushroom Sandwich (BBQ Harissa Sauce), or Mini Portobello Mushroom Tacos.
- Sheet pan meals: Bulgogi Tofu (with Shredded Tofu and Mushrooms). You can use all mushrooms in this recipe if you like, and it’s so good and fun to eat! Or if you like lamb, my Lamb Shish Kebabs (Easy, No Skewers, Sheet Pan Meal) includes 3 cups of your mushrooms of choice.
- Fun snack or bacon alternative: Harissa Mushroom Bacon (’ish)
- A seasoning recipe that uses dried mushroom powder: My Homemade Asian Spice Blend is one of my most popular recipes, and I think the inclusion of dried Shiitake mushroom powder is one of the reasons. It adds incredible flavor!
Different types of mushrooms used in my recipes
- Beech mushrooms: Marinated Beech Mushrooms
- Cremini mushrooms (a.k.a. Baby Bellas): Bulgogi Tofu (with Shredded Tofu and Mushrooms, 3-Ingredient Vegan Mushroom Soup, Lamb Shish Kebabs (Easy, No Skewers, Sheet Pan Meal)
- King Oyster mushrooms: Bulgogi Tofu (with Shredded Tofu and Mushrooms)
- Shiitake mushrooms: Asian Coleslaw with Spicy Marinated Shiitake Mushrooms, 3-Ingredient Vegan Mushroom Soup, Lamb Shish Kebabs (Easy, No Skewers, Sheet Pan Meal)
- Portobello mushrooms: Harissa Mushroom Bacon (’ish), Mini Portobello Mushroom Tacos
- Enoki mushrooms: 3-Ingredient Vegan Mushroom Soup
- Hen-of-the-Woods mushrooms (a.k.a. Maitake): Pulled Mushroom Sandwich (BBQ Harissa Sauce)
FAQs
Lion’s mane mushrooms have an interesting and unique texture. Opposed to many other standard mushrooms that have a singular spongey structure, these fungi separate into shreds a bit more, like shrimp, crabmeat or even steak. Because of this they are often used as a seafood substitute or grilled and pressed whole to emulate a steak.
It is as easy as slicing the mushrooms and sauteeing them as I have done here, or in some butter if you prefer. It takes minutes.
One mushroom per person works well for a side dish or if eating the slices in a sandwich or with an egg on top.
Lion’s mane mushrooms are very nutritious. They are highest in Riboflavin, Niacin and Potassium, plus other, still being studied medicinal properties.
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How to Cook Lion’s Mane Mushrooms (Quick & Tasty!)
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Start CookingKitchen Tools
- 1 cast iron pan, 2nd choice, stainless or non-stick
Ingredients
- 2 fresh lion's main mushrooms (approx 1/2 lb)
- 2 tbsp extra virgin olive oil
- 1/2 lemon, juiced
- 1 tbsp Za'atar Spice Blend (see notes)
- 2 tbsp feta cheese garnish (can sub fresh goat cheese)
- 2 tbsp fresh parsley, chopped (or more as desired)
- salt and pepper to taste
Instructions:
- Heat cast iron pan over Medium-High Heat for 5 minutes
- Slice the Lion's mane mushrooms into 1/4" slices. Place on a plate or in a shallow bowl.
- Drizzle Lion's mane with half of the oil, lemon and spices and leave to absorb until pan is heated.
- Turn heat down to medium, and add mushrooms to pan, spreading around with tongs so all slices are laying flat. Cook for just a couple of minutes until browned. Use tongs to check underside for doneness.
- Once browned underneath, use tongs to flip all slices and brown the other side for just a couple of minutes. If mushrooms look dry or lacking in color, you can add more of the oil or spices (keep the extra lemon for after cooking).
- Once 2nd side is browned, plate the mushrooms to eat. Sprinkle more Za'tar and lemon juice over plated mushrooms and crumble some feta over as well.
