The therapeutic power of lion’s mane mushrooms is exceptional, and they are also healthful and pleasant. Lion’s mane, which has a flavour and consistency similar to crab, is a fantastic meat substitute for vegetarian recipes. From this blog post, you will learn a delicious lion’s mane mushroom recipe.
First off, lion’s mane is a gourmet dream come true in terms of texture and flavour. Second, its advantages for cognitive health are unquestionably worth celebrating! These amazing mushrooms are highlighted in our recipes in different ways.
1. Crispy Sauteed Lion’s Mane Mushroom:
- 6 ounces of sliced, 1/2″-thick Lion’s Mane mushrooms
- 1 teaspoon Kosher salt
- Black pepper according to your taste
- Dusting flour
- 2 tablespoons pure olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon fresh thyme or other desired herbs
1. Mushrooms should be seasoned on both sides with pepper, salt, and a thin layer of flour.
2. Heat pure olive oil in a sizable nonstick skillet on medium-high.
3. Add the mushrooms to the pan when the first faint wisps of smoke start to appear. Cook till golden brown on one side. Cook the opposite side until golden brown after flipping.
4. Reduce heat to medium and immediately add butter and garlic to the pan’s surface. Add some fresh herbs.
5. After the butter has melted, stir the mixture occasionally and sauté the garlic until it is golden brown. If needed, taste and adjust the seasoning.
6. Arrange mushrooms on a platter and cover them with pan drippings. Serve right away.
2. Egg Drop Soup With Lion’s Mane Mushroom:
- 1-tablespoon vegetable oil
- 1 tablespoon minced ginger
- 1 tablespoon thinly sliced scallions whites; 2 tablespoons thinly sliced scallions greens
- 1 quart of chicken broth
- 2 tbsp. soy sauce
- Kosher salt, 1/2 teaspoon
- 1 pinch of white pepper
- Sesame oil from 1 tap
- 6 oz 2 beaten eggs and 2 lion’s mane mushrooms
1. In a medium stockpot, heat the water slowly. Sweat till transparent while adding oil, ginger, and scallion whites.
2. Include the stock, white pepper, salt, soy sauce, and sesame oil. Turn up the heat to medium-high and simmer the liquid.
3. Stir in the mushrooms or astragalus powder and cook for 5 minutes.
4. Add eggs in a slow, steady stream while whisking.
5. Add scallion greens as a garnish and serve right away.
3. Lion’s Mane Mushroom Sandwich:
- Half-cup all-purpose flour
- 50 ml of cornmeal
- An eighth of a teaspoon of cayenne
- Split 1.5 teaspoons of Old Bay seasoning
- 1 teaspoon Kosher salt
- 4 freshly ground pepper cracks
- Two big eggs, beating until smooth
- Lion’s Mane mushrooms, 4 huge 3/4″ centre cuts 12oz
- Vegetable oil, one cup
- 4 toasted brioche rolls with mayonnaise
- Slices of a large beefsteak tomato, 4 1/4″
1. In a medium bowl, combine the flour, cornmeal, and 1 tsp. Old Bay, 1 tsp. Kosher salt, and 1/8 tsp. black pepper.
2. Coat mushrooms in a dry blend, wipe off any excess, then dip in egg before coating one last time. Set up on a level surface.
3. In a large skillet, heat the oil over medium-high heat. When the oil begins to bubble, add a little amount of the dry mixture, and then add the mushrooms. Turn the pan over and continue cooking until the other side is golden brown. Take out and place on a cooling rack. Add extra salt and 1/2 tbsp Old Bay to taste.
4. Spread mayonnaise over the toast and lay the lettuce, tomato, and mushroom on the bottom.
4. Lion’s Mane Mushroom Coffee:
- Coffee beans that are organic and shade-grown in 14 ounces of hot, filtered water
- 1 tablespoon MCT oil
- 2 scoops of collagen creamer in either coconut or vanilla.
- 1–2 tablespoons cacao butter
- Organic maca, 1 teaspoon
- Real Mushrooms, 1 teaspoon extract from lion’s mane powder
- 1 tablespoon unsalted grass-fed butter
In order to make lion’s mane coffee, blend everything in a blender for 10 to 20 seconds. As a result, it will turn out beautiful and foamy.