Lion’s Mane Mushroom

These golden brown Lion’s Mane Mushrooms are pan-seared in butter or olive oil, kissed with a splash of soy sauce, and served hot in under 10 minutes. It’s the kind of side dish that quietly steals the spotlight — earthy, rich, and melt-in-your-mouth tender.

Why I Keep a Stash of Lion’s Mane on Hand

I wasn’t always this obsessed with lion’s mane mushrooms. The first time I spotted them at the market, I had no idea what I was looking at — shaggy white tufts that looked more like coral than anything edible. But curiosity got the best of me, and I’m so glad it did.

Since then, I’ve been pan-sautéing them at least once a week. They’re quick, forgiving, and packed with this buttery-seafood kind of flavor that feels fancy without any of the fuss. If I’m cooking dinner for friends, they always ask what’s in the mushrooms — and they’re floored when I say it’s just a few ingredients and less than 10 minutes.

They go with just about anything. Toss them into pasta, layer them onto toasted sourdough, or serve them with a juicy steak. But honestly? I usually just eat them straight from the pan before they make it to the plate.

What Even Are Lion’s Mane Mushrooms?

If this is your first time cooking with lion’s mane, welcome to your new favorite fungus. They’re big, fluffy, and a bit weird-looking — but in the best way.

• Texture & Taste: When cooked, they have this tender, almost crab-like texture that’s so satisfying. The flavor is mild and earthy with a slightly sweet finish. Think seafood meets wild mushroom.
• Where to Find Them: I’ve seen them at farmer’s markets and health food stores, but lately, more regular grocery stores are stocking them. You can also grow your own — those countertop grow kits are surprisingly easy.
• Health Perks: These aren’t just delicious — they’re brain food. Studies suggest lion’s mane might support memory, focus, and even help with mood. It’s nice to feel like you’re doing something good for your body while indulging in buttery mushrooms.

Just 4 Ingredients to Pure Mushroom Bliss

You don’t need much to let lion’s mane shine — here’s what I always keep on hand:

• Lion’s Mane Mushrooms – About 8 ounces. Look for mushrooms that feel light and fluffy, not soggy or overly heavy.
• Butter or Olive Oil – I like unsalted butter for richness, but olive oil works great too, especially if you want to keep it dairy-free.
• Soy Sauce – Just a splash at the end adds umami and balances the buttery flavor. Tamari or coconut aminos also work well if you’re gluten-free or avoiding soy.
• Sea Salt – A pinch is all you need to make those savory flavors pop.

How I Cook Them (And What I’ve Learned Along the Way)

1. Clean and Slice
   Skip rinsing these mushrooms under water — they’re like sponges and will soak it up. Instead, use a soft brush or a dry paper towel to remove any dirt. Slice into thick-ish slabs (¼ to ½ inch). You want some bite.
2. Start Dry
   Place the slices in a dry skillet over medium-high heat. No oil yet. Let them cook for 2–3 minutes per side to let the moisture cook out. They’ll shrink a bit and start to get that golden edge.
3. Add Butter or Oil
   Once most of the moisture has evaporated, add your butter or oil. Let them brown for another 1–2 minutes per side. They’ll crisp up slightly and soak in that rich flavor.
4. Finish with Soy Sauce & Salt
   Turn off the heat, splash in some soy sauce, and sprinkle with salt. That’s it. Serve immediately — they’re best hot off the stove.

How I Serve These Mushrooms

They’re incredible on their own, but here are a few ways I like to mix them into meals:

• Over scrambled eggs or tucked into a veggie omelet
• On toasted sourdough with spicy mayo and avocado
• Spooned over creamy mashed potatoes or garlicky baked ones
• Tossed with soba noodles or brown rice pasta
• As a side for grilled chicken, pork chops, or steak
• Mixed into a stir fry with greens and sesame oil

And once, I even stuffed them into a sandwich with melted cheese and sautéed onions. It was a glorious mess and absolutely worth it.

A Few Handy Tips from My Kitchen

• Thicker slices = meatier bites. If I’m eating them on their own, I slice thicker. For pasta or stir-fry, I go thinner so they blend in better.
• Start with a dry pan. This makes a huge difference. The first time I made these, I added oil too early, and they turned soggy instead of golden.
• Stay close. This is one of those fast-moving recipes. Once the pan heats up, the whole thing comes together in minutes. Prepping everything ahead makes it stress-free.
• Add onions or garlic. Sometimes I’ll toss in some very thinly sliced onions or a clove of minced garlic after the mushrooms are browned — especially if I’m using them in a sandwich or pasta dish.

How to Store Fresh and Cooked Mushrooms

• Fresh Mushrooms: As soon as I bring them home, I pop them into a paper bag and stash them in the crisper drawer. They stay good for about 4–5 days. Plastic traps moisture, so paper is better.
• Cooked Mushrooms: These are best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a dry skillet to revive some of that texture.

Yield: 2

Lion's Mane Mushroom Recipe

Print

Lion’s mane mushrooms have a naturally meaty texture and a mild, seafood-like flavor that’s surprisingly satisfying. This quick stovetop recipe is my go-to when I want a flavorful side dish without fuss. Just a few simple ingredients and about 10 minutes — and you’ve got a golden, savory plate of mushrooms ready to serve with steak, noodles, or even over toast.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 5 minutes

Ingredients

• 1–2 tablespoons extra virgin olive oil or butter
• Sea salt, to taste
• 8 ounces lion’s mane mushrooms
• ½ tablespoon soy sauce

Instructions

1. Start by trimming the base of the lion’s mane mushrooms — that slightly woody part can be tough. Then slice them into thick, even slabs, about ¼ to ½ inch thick.
2. Place a dry skillet over medium-high heat. Once hot, lay the mushroom slices in a single layer. Let them sear undisturbed for a few minutes per side. This step helps draw out moisture and gives them that beautiful golden crust.
3. Now drizzle in the olive oil or drop in the butter — whichever you're using — and gently swirl to coat. Flip the mushrooms and continue cooking for another couple of minutes until they’re nicely browned and smell irresistible.
4. Finish with a splash of soy sauce and a pinch of sea salt. Give it a final toss, and that’s it — serve warm and enjoy immediately.

Notes

• If you’re bringing fresh lion’s mane home, skip plastic bags. Instead, pop them in a paper bag and keep them in your fridge’s veggie drawer — they’ll stay fresh for up to 5 days. Once cooked, they’re best enjoyed right away, but you can store leftovers in an airtight container for up to 2 days.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 801Total Fat 87gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 70gCholesterol 15mgSodium 559mgCarbohydrates 6gFiber 3gSugar 3gProtein 3g

Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

These sautéed lion’s mane mushrooms have become one of those little rituals in my kitchen — something I make without measuring, just by feel, knowing they’ll come out amazing every single time. They’re simple, versatile, and wildly satisfying.

If you haven’t tried lion’s mane before, I hope this recipe gives you the nudge to grab some next time you see them. And if you already love them like I do, well, now you’ve got a new favorite way to cook them.

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