Savory Lion’s Mane Mushroom Recipes – A Delicious Plant-Based Delight
Lion’s Mane mushrooms are a unique and flavorful ingredient, known for their seafood-like texture and earthy, umami taste. This versatile mushroom can be sautéed, roasted, or transformed into plant-based "crab" cakes, soups, and more. Whether you're looking for a quick and simple meal or a gourmet dish, this recipe will showcase the best way to cook Lion’s Mane mushrooms for maximum flavor and texture.
Equipment
- Skillet or frying pan
- Cutting board & knife
- Mixing bowls
- Soup pot (for soup recipe)
- Blender (optional, for soup texture)
Ingredients
- For Pan-Seared Lion’s Mane Mushrooms:
- 8 oz Lion’s Mane mushrooms torn into bite-sized pieces
- 2 tbsp olive oil or butter
- 2 cloves garlic minced
- ½ tsp sea salt
- ½ tsp black pepper
- ¼ tsp paprika optional, for a smoky touch
- 1 tbsp fresh thyme or parsley for garnish
- ½ lemon for squeezing over the top
- For Lion’s Mane "Crab" Cakes:
- 2 cups Lion’s Mane mushrooms shredded
- ½ cup panko breadcrumbs
- 1 egg or flax egg for vegan option
- 1 tbsp Dijon mustard
- 1 tbsp vegan mayo or regular mayo
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
- 2 tbsp olive oil for frying
- For Creamy Lion’s Mane Mushroom Soup:
- 8 oz Lion’s Mane mushrooms diced
- 1 small onion chopped
- 2 cloves garlic minced
- 3 cups vegetable broth
- 1 cup coconut milk or heavy cream
- 1 tbsp olive oil
- ½ tsp thyme
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Pan-Seared Lion’s Mane Mushrooms:
- Heat olive oil or butter in a large skillet over medium heat.
- Add Lion’s Mane mushrooms and cook for 5-7 minutes on each side, allowing them to develop a golden-brown crust.
- Stir in garlic, salt, pepper, and paprika. Sauté for another 2 minutes.
- Remove from heat, sprinkle with fresh herbs, and squeeze a little lemon juice over the top before serving.
- Lion’s Mane "Crab" Cakes:
- Shred Lion’s Mane mushrooms into strands.
- In a bowl, mix mushrooms with breadcrumbs, egg, mustard, mayo, Old Bay seasoning, garlic powder, onion powder, lemon juice, and parsley.
- Shape into patties and let them chill in the refrigerator for 15 minutes to firm up.
- Heat olive oil in a skillet over medium heat and cook patties for 3-4 minutes per side, until crispy and golden brown.
- Serve warm with a squeeze of lemon or your favorite dipping sauce.
- Creamy Lion’s Mane Mushroom Soup:
- Heat olive oil in a pot over medium heat. Add onions and garlic, sautéing until softened.
- Stir in the Lion’s Mane mushrooms and cook for 5 minutes.
- Pour in vegetable broth, thyme, salt, and pepper, and let simmer for 20 minutes.
- Stir in coconut milk or heavy cream and let the flavors meld for another 5 minutes.
- Blend half of the soup for a creamy texture while leaving the other half chunky. Serve hot!
Notes
Spicy Option: Add cayenne pepper or red pepper flakes for extra heat.
Dairy-Free Alternative: Use vegan butter and coconut milk instead of dairy-based ingredients.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.
Freezing: "Crab" cakes can be frozen before cooking and stored for up to 3 months.
Dairy-Free Alternative: Use vegan butter and coconut milk instead of dairy-based ingredients.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.
Freezing: "Crab" cakes can be frozen before cooking and stored for up to 3 months.