Over the years, Lion’s Mane mushrooms have been used in many dishes in Asian cuisine. People in China, Japan and Korea have been enjoying these mushrooms in many recipes. However, thanks to their medicinal properties, the Lion’s Mane mushrooms have now found a name for themselves in Western cuisine as well.

How do Lion’s Mane mushrooms taste?

Lion’s Mane mushrooms have a mild, savory flavor and a meaty texture that’s often compared to crab or lobster. When cooked, their subtle seafood-like taste and tender bite make them a favorite for anyone looking for a plant-based “seafood” experience. Always enjoy Lion’s Mane cooked—never raw.

What’s special about Lion’s Mane mushrooms?

Lion’s Mane is gaining popularity as a true superfood. Thanks to its hearty texture and rich umami flavor, it’s a fantastic meat alternative in all kinds of recipes. Whether you’re eating more plant-based meals or just want something new, Lion’s Mane offers the satisfying bite and savory flavor that make it stand out from other mushrooms.

Lion’s Mane Mushroom Fry

Ingredients:

• 8 oz Lion’s Mane mushrooms

• 2 Tbsp olive oil

• ¼ tsp garlic powder

• ½ tsp soy sauce (or tamari)

• Kosher salt, to taste

Instructions:

1. Prep Mushrooms:
   Trim off the bottom of the Lion’s Mane mushrooms and slice into thick pieces.

2. Sauté:
   Heat olive oil in a skillet over medium-high heat. Once hot, add the mushroom slices in a single layer. Cook for 2 minutes without moving.

3. Flip & Season:
   Flip each slice and cook for 2 minutes more. Sprinkle with garlic powder, soy sauce, and salt. Toss to coat and cook for another minute, just until golden and fragrant.

4. Serve:
   Serve hot as a savory snack, pile onto toast, or add to any dish where you’d enjoy a meaty mushroom bite.

Lion’s Mane Mushroom Patties

Ingredients:

• 8 oz Lion’s Mane mushrooms

• 1 egg

• ½ cup panko breadcrumbs

• ¼ cup onion, finely diced

• 1 Tbsp mayonnaise

• 1 tsp Worcestershire sauce

• 1 tsp Old Bay seasoning

• 1 tsp Dijon mustard

• 1 Tbsp fresh parsley, chopped

• Salt, to taste

• ¼ tsp black pepper

• 2–3 Tbsp oil, for frying

• Lemon wedges, for serving

Instructions:

1. Shred Mushrooms:
   Tear the Lion’s Mane mushrooms into small, flaky pieces by hand.

2. Make Mixture:
   In a large bowl, whisk together egg, mayonnaise, Worcestershire sauce, Dijon mustard, onion, Old Bay, parsley, salt, and pepper.

3. Combine:
   Add the shredded mushrooms and panko breadcrumbs. Mix gently until everything is just combined—don’t overmix.

4. Form Patties:
   With your hands, shape the mixture into 3–4 patties. Flatten each to about ½ inch thick (don’t worry about perfect edges).

5. Pan Fry:
   Heat oil in a skillet over medium-high heat. Add patties and cook 2–3 minutes per side, or until golden brown and cooked through.

6. Serve:
   Serve warm, with lemon wedges and your favorite dipping sauce.

Tip:
Both recipes are great as appetizers, light lunches, or vegetarian mains. The patties especially are perfect with a tangy dipping sauce or on a bun as a meatless burger!

Recipe Variations

• Vegan Option: Swap the egg for a flax egg and use your favorite vegan mayo.

• Breadcrumbs: Regular breadcrumbs work fine if you don’t have panko—no need to stress!

• Seasonings: Try Cajun or Italian seasoning instead of Old Bay for a different twist.

• Healthier Frying: For a lighter touch, use extra-virgin olive oil instead of vegetable oil.