Do to the various health benefits for your brain it’s a great idea to consume Lion’s Mane mushroom but how to cook it is another question.
When you look at these huge white ‘Pom Pom’ looking balls it can seem very difficult. However, it can be very easy and rewarding if you do it correctly.
This medicinal mushroom has a nick name of ‘Lobster of the Woods’ because when prepared correctly it actually tastes like lobster. How cool is that?
Where to Buy Lion’s Mane Mushroom?
If you don’t already have your Lion’s Mane mushroom you may be wondering if you can get some at the farmers market or the grocery store. Unfortunately, that is not going to be very likely.
You could go foraging for this interesting looking, toothed mushroom in the forest. They will be growing on dead or dying treas. There are simpler ways though if you don’t feel like going for a hike.
You may be able to find them sold dried out at the Asian Supermarket. However, your best bet would be to purchase a ‘Ready to Go’ Lion’s Mane mushroom growing kit. One kit can grow up to 10 pounds of mushrooms. You can have some mushrooms to cook in as little as a 4 weeks.
So lets get start because they’re just begging you to try them! Here’s what you’ll need…
7 Ingredients to Cook Lion’s Mane Mushroom
- 1 whole Lion’s Mane mushroom
- Olive oil
- Few thin patches of butter
- Sliced onions
- Few cloves of diced garlic
- Yellow lime
8 Step Recipe to the Best ‘Melt in Your Mouth’ Lobster Tasting Mushrooms
1) Similar to fresh Oyster mushrooms, you need to wash and then cut the mushroom in strips to form roughly 1 inch stakes. There is no need to scrape off those weird hairy edges of the mushroom as the whole thing is edible.
Unlike most other mushrooms, cooking lion’s mane requires very low and steady heat or else it will get burnt.
2) Due to their high water content you need to cook them very, very slowly. They need exposure to heat for a long time to soften them and dry out excess water.
So set your heat source to a very LOW setting, put the frying pan on and let it become hot. Then drizzle just a bit of olive oil. Just enough for it to silken the pan surface, but not coat it in its entirety.
3) Slice out very thin patches of butter according to the number of Lion’s Mane stakes you have to cook. Put them in the pan and let them melt. Mix them together with the olive oil by shaking and rotating the pan.
Remember, the most important thing here is that the liquid solution from the melted butter plus olive oil should be just enough at the bottom of the pan to be able to fry these pieces of mushroom stakes, but you don’t want to have an ocean of oily liquid.
4) Lay out the stake pieces into the sizzling frying pan to sauté them. Don’t crowd many pieces in the pan together because they need to be flipped or you risk burning them.
Let them sit in the pan for 3-4 minutes to get them well cooked and get that ‘golden brown’ color around the edges of the mushroom. As you do this, occasionally lift up a corner of the stake pieces with a pair of tongs to check you’re not burning them.
5) Flip, and repeat for the other side. You’ll see the entire piece becomes crispy and soft. The great thing about Lion’s Mane mushroom is their gift of soaking in any flavor they come in contact with.
Nature’s best sponge, and that works for our advantage. These mushroom stakes will soak in all the flavor of the butter and olive oil and retain every last bit of that flavor. Mmmmmm juicy.
6) As the mushrooms are cooking, you’ll need to lightly fry sliced onions and diced garlic in olive oil in a separate pan. Again, just a drizzle of olive oil, and on medium high heat, sauté the garlic and onion for 2 minutes until they are soft and gentle brown. As you sizzle them in the pan keep moving them about with your spatula so they don’t get overcooked.
7) Use a spatula to gently transfer the mushroom stakes on to a plate. Pour in the fried garlic and onions on to these delicate mushroom chunks to get that tangy kick at the back of your mouth.
Why do this? Well they don’t call Lion’s Mane mushroom the ‘mother of seafood’ for no reason. She might not be made of lobsters or crabs or any of your other so called seafood elites, but hey, she sure tastes like them! And the fried onions and garlic come together in this dish so well it’s like they were meant to be.
8) Now bring on the sea salt and pepper sprinkling game, as per the cravings of your taste buds, and let a handful of parsley rain over them. Throw in a piece of freshly cut yellow lime next to this masterpiece, and viola, you’re done! Dig in!
And of course this is simply a route to guide you. You can always put your own little twist to it. Anything that makes it more mouth-watering, right?
But I uh… I gotta ask. Did it happen? Did that piece…mush and break apart into bits in your mouth?
If so, well congrats! You my friend have hit the jackpot in Lion’s Mane cookery.
Now, me being who I am, I can’t just turn you away with 1 dish…
We’re gonna spice things up a notch. And I mean really SPICE things up a notch. You ready?
Like This Article? Pin It on Pinterest!
Delicious Lion’s Mane Mushroom Recipe – Option 2
Now because Lion’s Mane mushrooms are awesome and they’re begging you to cook them and shove ‘em in your mouth, going easy is NOT the solution. Time for the big guns! DEEP FRY.
We will hit this recipe using oddballs of everyday items lying around in your kitchen with onions being part of our arsenal. Let’s see how to cook Lion’s Mane Mushroom when deep frying:
12 Items to Deep Fry Lion’s Mane Mushrooms
- 3 eggs
- 2 tablespoons of flour
- 2 tablespoons of corn starch
- 1/2 teaspoon of turmeric
- 2 teaspoon of red powdered chilly
- Cheddar cheese
- Onion rings
- Sea salt as needed
- Olive oil
- Hot chili sauce
- Yellow lime
- 1 Lion’s Mane Mushroom
13 Step Lion’s Mane Deep Frying Recipe
1) Again, cut the mushroom in lines to form 1 inch stakes.
2) Break the eggs and pour them into a small bowl. Beat the eggs with a whisker to a fine consistency.
3) In a separate dry bowl, take 2 tablespoons of flour and add an equal amount of corn starch.
4) Add in the ½ teaspoon of turmeric and then add 2 teaspoons of powdered red chili.
5) Add some salt to this as needed, and with a spoon mix them very well.
6) Add the mushrooms: Take a piece of the stake mushroom and dip it well into the beated eggs so that both sides are coated.
7) Shake the excess egg dripping off and now roll it in the flour and spice mix. Roll, roll, roll. Make sure the entirety is covered in a not too thick layer of flour & spice mix. Do this for every piece of mushroom stake you have.
8) In a pan take some olive oil, but instead of a drizzle like last time, you need enough to let the whole mushroom stake sink in. Also, unlike last time, you can set your skillet over medium high or high heat when heating the oil. This is safe to do because of the extra coating of the flour & spice mix on the lion’s mane.
9) Now place the pieces of mushroom stake into the bubbling olive oil. Don’t crowd all the pieces into the pan if they don’t fit. Do them in batches. This way, you can cook faster as the temperature of the oil will not be lowered.
How long should you cook them? The objective is to cook them, once again, until they are golden brown, crispy on the outside but soft and tender on the inside.
A rough estimate of the time you will be deep frying them to get that sweet golden color out is 4-5 minutes.
10) Once you’ve done this, take a plate and put a thick layer of paper towel on it so that if necessary you can drain out any excess oil. This seeping process should take a minute or two.
Dapping them with a paper towel at the same time will also help. Keep in mind that they’re HOT, so make the folding thick.
Once the seeping process is over, transfer the Lion’s Mane mushrooms into another fresh plate.
11) Pour as much hot chili sauce as you possibly desire next to the plate.
12) Sprinkle a handful of cheddar and freshly chopped onion rings all over this grand creation.
13) To top it all off, squeeze a fresh yellow lime over the dish and you’re ready to munch on every explosive bite of flavor! I must warm you though… your taste buds will never be the same again.
And hey, who’s stopping you from adding some roasted potatoes in there as well? Hah, not me!
So, not too bad eh? You came here not knowing how to go about juggling those gigantic pearls that you are holding. And if you made it this far, you can now leave enlightened. Ready to stuff your belly with something ever so fulfilling.
The takeaway? I think there’s two.
One: yes, yes you can cook a Lion’s Mane mushroom (Hericium erinaceus), and they taste wondrous. They are also loaded with various health benefits.
Two: You are basically having a blessing for lunch or dinner or whenever you care to take it. It’s moldy exterior makes you overlook how jam packed with nutrition they are!
If you would like to get all the health benefits of the Lion’s Mane mushroom without all the work of cooking it then you could always order it in supplement form as well.
Now that you know how to cook a Lion’s Mane mushroom you can surely enjoy all the brain boosting, health benefits this mushroom has to offer. Not only that, but you have discovered a new delicacy that may become one of your new favorites at the table because they taste so amazing.
Curative Mushrooms has to post the standard FDA Disclaimer…The statements made regarding medicinal mushrooms have not been evaluated by the Food and Drug Administration. The efficacy of these products has not been confirmed by FDA-approved research. Curative Mushrooms is not making claims intended to diagnose, treat, cure or prevent any disease. All information presented here is not meant as a substitute for or alternative to information from healthcare practitioners. Please consult your healthcare professional about potential interactions or other possible complications before consuming the medicinal mushrooms. The Federal Food, Drug and Cosmetic Act requires this notice.