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Lion's Mane Mushroom

Acts as a good supplement for meat in many dishes, especially chicken. Simply cut the mushroom lengthwise into slices and fry in a pan. Many people also find Lions Mane to be a good imitator of lobster and crab, fried in a pan and dipped in melted butter or even as a substitute for the crab in crab cakes.

Crispy Sautéed Lion's Mane Mushrooms w/ Garlic and Herbs

6 oz Lion’s Mane mushroom, sliced in 1/2” pieces
1 tsp Kosher salt
Cracked black pepper to taste
Dusting of flour
2 tbsp pure olive oil
2 tbsp unsalted butter
1 tbsp garlic, minced
1 tbsp fresh thyme or other herbs of choice (reserve a couple sprigs for garnish)

1. Season both sides of mushrooms with salt, pepper and a light dusting of flour.
2. Place large nonstick skillet over medium/high, add pure olive oil.
3. When faint wisps of smoke appear in pan, tap extra flour off mushrooms and add them to pan. Sauté on one side until golden brown. Flip and sauté other side until golden brown.
4. Lower heat to medium, add butter and garlic directly to pan surface. Sprinkle with herbs.
5. When butter melts, toss contents of pan occasionally and cook until garlic is golden brown. Taste and re-season if desired.
6. Place mushrooms on plate and drizzle pan drippings overtop. Serve immediately.

Lion's Mane Crab Cakes 

8 oz Lion's Mane mushroom                        

2-3 tbsp oil (to fry cakes)
1 egg (or flax egg)                                            

2 optional garnish: lemon wedges
1/2 cup panko breadcrumbs
1/4 cup onion (finely diced)
1 tbsp mayonnaise or vegan mayonnaise
1 tsp Worcestershire sauce                        
3/4 tsp old bay seasoning                              

Quick Tartar Sauce
1 tsp dijon mustard                                        

1/4 cup mayonnaise or vegan
1 tbsp parsley (finely chopped)                                   mayonnaise
1/4 tsp salt (to your taste)                              

1 tbsp dill pickle relish
1/4 tsp black pepper                                        

1/4 tsp old bay seasoning
2-3 tbsp oil (to fry cakes)
2 optimal garnish: lemon wedges


Hand shred Lion's Mane Mushroom into small pieces resembling texture of flakey crab.
In large bowl, combine egg, mayonnaise, onion, Worcestershire sauce, old bay seasoning, Dijon mustard, parsley (finely chopped), salt and pepper. Mix until fully incorporated.
Mix in Lion's Mane Mushroom until fully incorporated.
Mix in Panko breadcrumbs until fully incorporated.
Form mixture into 3-4 equal size round flat patties (about ½ to ¾ inch thick).
Heat oil in sauté pan on medium/high heat.
Cook patties for approximately 2-3 minutes per side. Should be golden brown and cooked throughout.
Add optional garnish, squeeze of lemon and enjoy!

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