7 Lion’s Mane mushroom recipes worth cooking

Ingredients

• 300 g fresh Lion’s Mane mushrooms
• 1 tbsp olive oil
• 1 tbsp unsalted butter or plant butter
• 1 garlic clove, lightly crushed
• 2 thyme sprigs
• Fine sea salt and black pepper
• 1 lemon wedge, to finish

Method

1. 01

   Brush away debris and trim only the tough base. Slice the mushroom into 2 cm slabs.

2. 02

   Heat a wide skillet over medium-high heat. Add the mushroom slabs to the dry pan and cook for 3–4 minutes per side, pressing gently once, until moisture releases and the surfaces begin to brown.

3. 03

   Add the oil, butter, garlic and thyme. Cook for 1–2 minutes per side, spooning the seasoned fat over the mushrooms.

4. 04

   Season with salt and pepper. Finish with lemon and serve immediately.

Ingredients

• 400 g cooked chickpeas, drained
• 60 g tahini
• 3 tbsp fresh lemon juice
• 1 small garlic clove
• 60–90 ml ice water
• Fine sea salt
• 200 g fresh Lion’s Mane, torn into small pieces
• 1 tbsp olive oil, plus more to serve
• Smoked paprika and chopped parsley

Method

1. 01

   Blend the chickpeas, tahini, lemon, garlic and salt. Add ice water gradually until very smooth.

2. 02

   Heat a skillet over medium-high heat. Dry-sear the torn Lion’s Mane for 3–4 minutes until it releases moisture.

3. 03

   Add olive oil and cook for another 2–3 minutes until browned. Season lightly.

4. 04

   Spoon the hummus onto a plate and top with the mushroom, paprika, parsley and a drizzle of olive oil.

Ingredients

• 250 g pizza dough, at room temperature
• 180 g fresh Lion’s Mane, torn
• 1 tbsp olive oil
• 1 small caramelized onion
• 100 g goat cheese, crumbled
• 1 tsp fresh thyme leaves
• 1 handful arugula
• Fine sea salt and black pepper

Method

1. 01

   Heat the oven to 475°F / 245°C with a pizza stone or inverted sheet pan inside.

2. 02

   Dry-sear the mushroom in a hot skillet for 3 minutes. Add the oil and cook until golden; season lightly.

3. 03

   Stretch the dough to a 12-inch round. Add the onion, mushroom, goat cheese and thyme, leaving a narrow border.

4. 04

   Bake for 10–15 minutes until the crust is browned. Finish with arugula and black pepper.

Ingredients

• 300 g fresh Lion’s Mane, torn into large bite-size pieces
• 60 g all-purpose flour
• 2 eggs, beaten, or equivalent plant-based batter
• 100 g panko breadcrumbs
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Fine sea salt and black pepper
• Neutral oil spray or oil for shallow frying

Method

1. 01

   Pat the mushroom pieces dry. Mix the flour with half the paprika, garlic powder, salt and pepper.

2. 02

   Coat each piece in flour, then egg or plant batter, then panko mixed with the remaining seasoning.

3. 03

   Air-fry at 400°F / 205°C for 10–14 minutes, turning once and spraying lightly with oil, or shallow-fry for 3–4 minutes per side.

4. 04

   Serve while crisp with lemon or your preferred dipping sauce.

Ingredients

• 300 g fresh Lion’s Mane, torn into strips
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 6 small corn tortillas
• 1 cup finely sliced cabbage
• 1 avocado, sliced
• ¼ cup pickled red onion
• Cilantro and lime wedges
• Fine sea salt

Method

1. 01

   Dry-sear the torn mushroom in a wide skillet for 4–5 minutes until the released moisture evaporates.

2. 02

   Add the oil, cumin, paprika and salt. Cook for 3–4 minutes until the edges are browned.

3. 03

   Warm the tortillas in a dry skillet. Fill with the mushroom, cabbage, avocado and pickled onion.

4. 04

   Finish with cilantro and a generous squeeze of lime.

Ingredients

• 250 g Arborio rice
• 250 g fresh Lion’s Mane, torn
• 750 ml warm vegetable stock, plus more if needed
• 100 ml dry white wine
• 1 shallot, finely diced
• 40 g Parmesan, finely grated
• 2 tbsp butter or olive oil
• 1 tsp thyme leaves
• Fine sea salt and black pepper

Method

1. 01

   Brown the Lion’s Mane in a wide skillet, first dry-searing it, then adding half the butter or oil. Set aside.

2. 02

   Cook the shallot in the remaining fat over medium heat until translucent. Stir in the rice for 1 minute.

3. 03

   Add the wine and stir until nearly absorbed. Add warm stock one ladle at a time, stirring regularly and waiting until each addition is mostly absorbed.

4. 04

   When the rice is creamy and al dente, fold in the mushroom, Parmesan and thyme. Season and serve immediately.

Ingredients

• 350 g fresh Lion’s Mane, torn
• 1 medium onion, diced
• 1 medium potato, peeled and diced
• 750 ml vegetable stock
• 100 ml heavy cream or oat cream
• 1 tbsp olive oil
• 2 thyme sprigs
• Fine sea salt and black pepper

Method

1. 01

   Dry-sear the mushroom in a soup pot until its moisture releases. Add the olive oil and cook until lightly browned; reserve a few pieces for garnish.

2. 02

   Add the onion and cook for 5 minutes. Stir in the potato, stock and thyme.

3. 03

   Simmer for 20–25 minutes, until the potato is tender. Remove the thyme and blend until smooth.

4. 04

   Stir in the cream, season to taste and reheat gently without boiling. Top with the reserved mushroom.