Easy Sauteed Lion's Mane Mushroom Recipe

Then, we moved. Our foraging trips — and subsequent mushroom cooking — continued through my teenage years, a constant thread weaving through the changing seasons of my life. With each outing, my parents passed down not just knowledge, but a deep reverence for nature's bounty.

But moving from Russia to Israel meant new mushrooms, new and simpler flavors. Gone were the chanterelles and lion's mane mushrooms, the maitakes and hen of the woods.

Moving to Quebec meant discovering these childhood mushrooms all over again. Today, as I prepare these lion's mane mushrooms in my own kitchen, I feel connected to my parents' cherished memories. I feel connected to the Russian forests of my childhood.

The transformation from forest floor to frying pan is almost magical. These strange, otherworldly fungi become a delicious meal with just a few simple ingredients and a bit of care. As I sauté them in butter, watching them turn golden and fragrant, I'm filled with gratitude for the lessons learned in those quiet forest mornings.

If you're not sure how to cook lion's mane mushrooms, let this easy mushroom recipe be your guide. All you need is some butter, olive oil, salt, pepper and woodsy herbs like thyme or rosemary.

Whether I'm serving them alongside crispy potatoes, piling them on toast, or crowning them with a perfectly poached egg, each bite is a celebration of simplicity and a nod to my roots. In this lion's mane mushrooms recipe, I taste more than just their mild, earthy flavor—I taste home, family, and the quiet wisdom of the woods.

• Lion's mane mushroom: The star of the dish, known for its meaty texture. Oyster mushrooms can be used as a substitute.
• Olive oil: Used for sautéing. Any neutral cooking oil will work.
• Butter: Adds richness and flavor. For a vegan option, use plant-based butter or more olive oil.
• Fresh thyme: Provides an earthy, aromatic flavor. Rosemary or sage can be used instead.
• Salt: Enhances the mushroom's natural flavors.
• Sourdough or gluten-free bread: Optional, for serving. Any bread you prefer will work, or skip it for a low-carb option.

See the recipe card for exact quantities. 

Prep

Start by cleaning your lion's mane mushrooms. Gently brush off any dirt or debris, avoiding water which can make them soggy. Slice the mushrooms into pieces about ½-inch thick. This size allows for even cooking and a good balance of crispy exterior and tender interior.

How to cook lion's mane mushrooms

Heat your pan over medium heat. Add a mixture of oil and butter, waiting until it sizzles. This indicates that the pan is hot enough to start cooking.

Once the pan is ready, place the slices of lion's mane in a single layer. Let them cook undisturbed for about 2-3 minutes, or until the bottom side turns golden brown and caramelized. Then, flip and cook the other side for another 2-3 minutes.

After both sides are golden, it's time to add flavor. You might like to add minced garlic cloves, a splash of soy sauce, or fresh herbs like thyme. Gently stir to distribute the seasonings evenly. Lower the heat and cook for one more minute, allowing the flavors to meld.

Your lion's mane mushrooms are done when they're tender and golden on both sides. They should have a meaty texture, somewhat similar to crab meat.

Serve sauteed mushrooms

You can serve this delicious lion's mane mushroom recipe as a side dish, on toast, or incorporated into dishes like mushroom pasta, fried rice, or risotto. For a simple meal, enjoy them straight out of the pan. 

If you're looking for a plant-based option, these mushrooms make an excellent vegan substitute in many recipes due to their meaty texture.

Storage And Freezer Instructions

This dish will keep in the fridge for 5 days, but it won't last that long! You can keep uncooked fresh mushrooms in a paper bag in the fridge. This lets them breathe and stops moisture buildup. They usually last about a week this way.

I've found that drying is another great option. I use a food dehydrator or my oven on low heat. Once fully dry, I store them in an airtight container in a cool, dark spot. Dried lion's mane mushrooms can last up to 6 months. Rehydrate them in warm water for about 20 minutes before use.

Accompanying Dishes And Serving Suggestions

I find that pan-fried lion's mane mushrooms go great with a side of roasted vegetables. The earthy flavors blend nicely together. 

I also love them for breakfast, on toast and topped with a poached egg or a sunny side up egg. A drizzle of hot sauce and this is an umami and texture filled dish!

For a heartier meal, I serve lion's mane mushroom "steaks" alongside quinoa or brown rice. This creates a satisfying plant-based main course.

I've discovered that lion's mane mushrooms are great with spaghetti or in baked pasta like my mushroom kugel, alongside a light side salad. The fresh greens perfectly balance the rich pasta.

Remember, lion's mane mushrooms have a delicate flavor. You should always try to complement, not overpower, their unique taste.