Lion’s Mane mushroom (Hericium erinaceus) is very well known as an adaptogenic ingredient added to supplements and health-forward food and drink products due to its benefits in promoting cognitive function. It has also gained popularity in culinary circles for its unique texture, versatile applications, and, of course, its health-giving properties.
Here, we delve into the nutritional advantages, diverse cooking methods, and a range of Lion’s Mane Mushroom recipes that will inspire both novice and experienced cooks.
They say that food is medicine. The choices we make in the kitchen certainly affect our general health. Beyond its culinary appeal, Lion’s Mane is celebrated for its potential health benefits - so why not add some of these powerful ingredients to your dish? There are many, but here are some of the benefits of consuming Lion’s Mane:
Cognitive Enhancement - Compounds in Lion’s Mane may stimulate the production of nerve growth factor (NGF), which is essential for brain health. Research suggests that these compounds can promote the growth of brain cells and improve memory.
Immune Support – Lion’s Mane contains polysaccharides that can modulate the immune system, enhancing the body’s defence mechanisms.
Anti-Inflammatory Properties – Studies indicate that Lion’s Mane exhibits anti-inflammatory effects, which may help reduce symptoms of anxiety and depression.
Lion’s Mane’s tender, meaty texture makes it suitable for various cooking methods. These are some of the ways you can incorporate it into your cooking repertoire:
Sautéing – Heat a non-stick pan over medium heat, add butter or olive oil, and cook sliced mushrooms until golden brown on each side. This enhances its natural flavours and creates a crispy exterior.
Grilling – Marinate thick slices in olive oil, garlic, and herbs, then grill until charred marks appear. Grilling imparts a smoky flavour, complementing the mushroom’s inherent earthiness.
Baking – Coat pieces with a mixture of breadcrumbs, herbs, and Parmesan cheese, then bake until crispy. This offers a healthier alternative to frying while maintaining a satisfying crunch.
Keeping it simple to let the ingredients shine through:
Ingredients
200g Lion’s Mane mushrooms
2 tbsp olive oil
2 cloves garlic, minced
Fresh thyme or rosemary
Salt and pepper to taste
Instructions
Clean the mushrooms and slice them into 1/4-inch thick pieces.
Heat olive oil in a skillet over medium heat.
Add garlic and herbs, sautéing until fragrant.
Put the mushroom slices in the pan and cook until golden on each side.
Season with salt and pepper, then serve warm.
Ingredients
200g Lion’s Mane mushrooms, torn into bite-sized pieces
1 red pepper, sliced
1 onion, sliced
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp grated ginger
2 cloves garlic, minced
Sesame seeds and chopped green onions for garnish
Instructions
Heat sesame oil in a wok over medium-high heat.
Add ginger and garlic, sautéing briefly.
Add onions and peppers, and cook until tender.
Add the mushroom pieces, stirring until they release moisture and begin to brown.
Pour in soy sauce, mixing thoroughly.
Garnish with sesame seeds and green onions before serving.
How about some more advanced Lion’s Mane Mushroom Recipes? Push the boat out and test your abilities:
Ingredients
200g Arborio rice
200g Lion’s Mane mushrooms, chopped
1 small onion, diced
2 cloves garlic, minced
950ml vegetable broth
120ml white wine
25g grated Parmesan cheese
30g butter
Fresh parsley for garnish
Instructions
Warm the vegetable broth over low heat in a saucepan.
In a different pan, sauté onions and garlic in butter until translucent.
Add the chopped mushrooms, cooking until they release moisture and brown slightly.
Stir in the Arborio rice and cook for 1-2 minutes until slightly toasted.
Deglaze with white wine, stirring until absorbed.
Gradually add warm vegetable broth, one ladle at a time, stirring continuously.
Once the rice is creamy and al dente, stir in Parmesan, adjust the seasoning, and garnish with fresh parsley.
Serve immediately and enjoy.
Ingredients
200g Lion’s Mane mushrooms, torn into strips
200g fresh tagliatelle or fettuccine
2 tbsp olive oil
2 tbsp vegan butter (or regular butter)
1 shallot, finely diced
2 cloves garlic, minced
60ml dry white wine
1 tbsp truffle oil (plus extra for drizzling)
1 tbsp nutritional yeast (or Parmesan for non-vegan)
Salt & black pepper to taste
Fresh parsley, chopped, for garnish
Toasted pine nuts for garnish
For the Cashew Cream
100g raw cashews, soaked for 2 hours
150ml water
1 tbsp lemon juice
1 tsp miso paste (adds umami)
½ tsp Dijon mustard
Salt to taste
Instructions: Preparing the Cashew Cream
Drain the soaked cashews and blend with water, lemon juice, miso paste, Dijon mustard, and salt until smooth and creamy.
Set aside while you prepare the pasta.
Cooking the Lion’s Mane Mushrooms
Heat olive oil and 1 tbsp of butter in a pan over medium heat.
Add the Lion’s Mane strips and Sauté for 5-7 minutes, stirring occasionally until golden brown.
Season with salt and pepper, then remove from the pan and set aside.
Creating the Sauce
In the same pan, melt the remaining 1 tbsp butter and add the diced shallot. Sauté until softened, about 2 minutes.
Add the minced garlic and cook for 30 seconds until fragrant.
Pour in the white wine, letting it simmer for 1-2 minutes to reduce slightly.
Stir in the cashew cream, nutritional yeast (or Parmesan), and truffle oil, mixing well. Adjust seasoning with salt and black pepper.
Cooking the Pasta & Assembly
In lightly salted water, cook the pasta until al dente. Reserve 50ml of pasta water, then drain the rest.
Add the drained pasta to the pan with the sauce, tossing to coat. Add a splash of reserved pasta water to make the sauce silky and loose.
Fold in the Sautéed Lion’s Mane mushrooms, ensuring they are well distributed.
Serving & Garnish
Divide the pasta between two plates.
Drizzle with extra truffle oil, sprinkle with fresh parsley, and top with toasted pine nuts for crunch.
Serve immediately and enjoy this luxurious, umami-rich dish!
Each Lion’s mane is precious, and if you want to get the best out of it - you should know what flavours to pair it with. Lion’s Mane mushrooms have a delicate, slightly sweet, and seafood-like taste that pairs well with:
Herbs – Thyme, rosemary, parsley
Spices – Black pepper, paprika, smoked salt
Acidic Elements – Lemon juice, balsamic vinegar, white wine
Creamy Textures – Butter, coconut milk, cheese
Umami Boosters – Soy sauce, miso, nutritional yeast
Here is how you get your Lion’s Mane ready for cooking:
Avoid soaking in water. To remove any dirt, use a damp paper towel.
Trim any tough or discoloured areas. The base can sometimes be firm.
Tear rather than cut. Hand-tearing maintains the delicate structure and absorbs marinades better.
Now that you have got your mushrooms - where, how and for how long will you keep them:
Fresh – Store in a paper bag in the fridge for up to a week.
Cooked – Keep in an airtight container in the fridge for 2-3 days.
Freezing - pre-slice steak cuts and blanch the slices, then store in zip-lock bags at -18°C for up to 12 months.
Dried – Store in an airtight container in a cool, dark place for maximum shelf life. You can rehydrate by soaking in warm water before use.
If you're vegan, vegetarian or even if you eat meat - finding new and interesting meat substitutes is already interesting. Now imagine a meat substitute that adds so much more than flavour alone.
Lion’s Mane’s dense, fibrous texture makes it an excellent plant-based alternative to meat. Here are some delicious applications:
Burgers – Finely chop the mushroom and combine it with breadcrumbs, onions, and spices to form patties. When cooked, these patties offer a satisfying bite reminiscent of traditional burgers. This cafe in Wales classically serves a delicious-looking LM burger.
Steaks – Slice the mushroom into thick pieces, marinate, and sear until browned. The result is a juicy, flavourful “steak”. This recipe uses chimichurri as an accompaniment.
“Pulled Pork” – Shred the mushroom and simmer in barbecue sauce. This creates a tender, savoury filling suitable for sandwiches or tacos. This is a great recipe for tacos.
For plant-based enthusiasts, Lion’s Mane mushrooms offer a brilliant canvas to create dishes that are both nutritious and flavourful. Here is a recipe that brings out the best in this versatile ingredient.
Ingredients
200g Lion’s Mane mushrooms, torn into bite-sized pieces
1 tbsp olive oil
1 tsp smoked paprika
1 tsp cumin
1 tbsp soy sauce (or tamari for gluten-free)
6 small corn or flour tortillas
Toppings: diced avocado, salsa, chopped coriander, and lime wedges
Instructions
Heat the olive oil in a pan over medium heat.
Add the Lion’s Mane pieces and sauté until they start to soften.
Sprinkle in the smoked paprika and cumin, and drizzle with soy sauce.
Cook for another 5-7 minutes, allowing the mushrooms to absorb the spices and develop a meaty texture.
Warm the tortillas and fill them with the spiced mushrooms.
Top with avocado, salsa, and fresh coriander, then squeeze over a little lime juice. Enjoy these tacos as a satisfying, plant-based treat.
Lion’s Mane is an exciting and delicious ingredient with incredible culinary potential, with a texture and size that lends well to meat substitutes and classic dishes - and is also versatile enough for experimental cooking. Not to mention the added benefits it provides.
Indeed, the lesser-known varieties of mushrooms are an entire world of flavour and textures that might change the way you prepare meals.
We use Lion’s Mane in our products to bring you the same great benefits. Browse our collection of premium Lion’s Mane products here.
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