lion’s mane mushroom recipes.
Food to stimulate and Enhance the mind help boost the immune system.
help reduce mild symptoms of anxiety and depression may help repair nerve damage.
just another wonderful gift from NATURE
Lions Main Crab Cakes 
Lions Main Mushroom Swiss Burger 
Lions Main Mushroom Fry 
Lions Main Mushroom Taco 
Sherried Shalots With Roasted Lion Main
Lion’s Mane Mushrooms Fry
Ready in about: 10 minutes, Servings: 2
Ingredients
8 ounces lion’s mane mushrooms
1 tablespoon olive oil
½ tablespoon soy sauce
1 pinch salt, plus more to taste
1 tablespoon butter
¼ teaspoon garlic powder
Instructions
Remove the Mushrooms bottoms and then sliced them.
Heat the olive oil and butter in a medium skillet. Cook, occasionally stirring until the mushrooms are browned, about 2 minutes.
Allow another 2 to 3 minutes for the mushrooms to brown on the other side. Combine the garlic powder, soy sauce, and salt in a small bowl. Assess the seasoning and adjust as necessary. Serve as a side dish or, much better, with spicy mayonnaise on toasted bread.
Lion’s Mane Mushrooms Taco
Ready in about: 20 minutes, Servings: 2
Ingredients
10 ounces lion’s mane mushrooms, thick pieces
Olive oil or butter
½ teaspoon ground cumin
½ teaspoon mild chili powder
½ lime, for
2 cloves garlic, minced
½ teaspoon minced jalapeño
Salt to taste
Instructions
Heat a pan and add the mushrooms, along with a generous teaspoon of salt.
Allow to cook for around 8-10 minutes, or until the mushrooms have released most of their water (lion’s mane have a high water content, so this is critical), tossing once or twice throughout cooking. Set to medium-high heat and add 1 tablespoon oil or butter. Allow 3-4 minutes per side or until the mushrooms begin to turn golden brown.
Add 1/2 tbsp more oil or butter, garlic, jalapeno, cumin, coriander, and chili powder just before removing heat. Toss everything together thoroughly and cook for a further 1-2 minutes. Toss in the lime juice one more time, then remove from the heat and set aside to serve.
Lion’s Mane Mushroom Swiss Burger
Ready in about: 20 minutes, Servings: 3
Ingredients
Your favorite bun or bread roll
1 medium Lion’s Mane mushroom
2 slices of Swiss cheese
3 Tsp. butter
Salt and Pepper
1 Vidalia onion
Instructions
Thinly slice the onion.
Sauté Onions in a skillet with 1 tbsp. Olive oil and 1 tbsp. Butter over medium flame until they reach the required level of caramelization.
From head to foot, cut the mushroom into 1/2-inch steaks (like broccoli).
Arrange mushrooms in a nonstick skillet over medium heat.
Cook mushrooms for 5 minutes and then flip to brown the other side. On the second side, cook for an additional 5 minutes. Season both sides with salt and pepper.
Add 1 tsp. Butter and spread it evenly over each mushroom.
Fry each side until golden. Take out of the pan.
Add 1 teaspoon of butter and toast the bread in the mushroom pan.
Cover the pan with a slice of Swiss cheese to melt the cheese.
Pile onions and mushrooms on your sandwich.
Lion’s Mane Crab Cakes
Ready in about: 20 minutes, Servings: 2
Ingredients:
8 oz (226 g) Lion’s mushroom
1/4 cup (32 g) finely diced onion
3/4 tsp old bay seasoning
1 tsp dijon mustard
1 egg
1/2 cup (64 g) breadcrumbs
1 tbsp finely chopped parsley
1/4 tsp salt
1/4 tsp pepper
1 tbsp mayonnaise
1 tsp Worcestershire sauce
2-3 tbsp oil (for frying)
2 lemon wedges
1/4 cup (60 ml) mayonnaise
1/4 tbsp old bay seasoning
Instructions:
To shred mushrooms Cut them into tiny pieces using a kitchen knife.
In a large mixing bowl, combine egg, mayonnaise, onion, Worcestershire sauce, Dijon mustard, old bay seasoning, parsley, salt, and pepper.
Stir thoroughly.
Add the mushrooms and combine thoroughly. Mix the panko breadcrumbs. Stir—shape ingredients thoroughly into round, flat patties that are approximately 1/2 inch thick.
In a skillet over medium-high heat, heat the oil. Cook the Patties s for approximately 2-3 minutes on each side. Cook till the top is golden brown. Add garnish if desired. Serve and enjoy!
Sherried Shallots with Roasted Lion’s Mane Mushrooms
Ready in about: 20 minutes, Servings: 2
Ingredients:
2 tablespoons extra-virgin olive oil
4 cups vertically sliced shallots
¼ teaspoon freshly ground black pepper
lion’s mane mushrooms (about 12 ounces)
1 tablespoon butter
1 tablespoon fresh thyme leaves
½ teaspoon salt
⅓ cup dry sherry
1 tablespoon sherry vinegar
1 tablespoon sliced fresh chives
Instructions:
Preheat oven to 425°.
In a pan, heat the oil over medium flame until bubbling. Swirl 1 tablespoon oil in the pan to coat. Sauté shallots, thyme, and 1/4 teaspoon salt, constantly stirring, for 4 minutes. Add sherry; cover, lower heat to low, and simmer for 10 minutes, or until the vegetables are very soft. Add vinegar and black pepper to taste. Remove from heat; maintain a warm temperature.
Over medium-high heat, heat a large ovenproof skillet. Swirl in the remaining 1 tablespoon oil to coat. Cook for 4 minutes, or until browned, adding mushrooms fuzzy side down. Turn mushrooms over and place 1 butter piece on top of each. Preheat oven to 425°F. Bake mushrooms for 5 minutes or until tender. Take the pan out of the oven and sprinkle with the remaining 1/4 teaspoon salt. Distribute approximately 1/2 cup shallot mixture evenly among four plates; top each serving with three mushrooms. Drizzle any remaining pan juices over individual portions. Sprinkle chives equally over the top.