Michigan Mushroom Company’s
Lion’s Mane Mushroom Recipes
Lion’s Mane Sandwiches
Michigan Mushroom Co’s favorite mushroom snack is when we slice the Lion’s Mane into steaks and cook it slowly with butter and pepper. Just slice it up and pan fry it. Minutes later, you’ll have rich, seafood-esque striation like a piece of chicken breast.
- 1 medium head of Lion’s Mane (Or enough equal to a head of cauliflower)
- 2 tablespoons of butter
Sometimes on the farm, we’ll smoke our Lion’s Mane with other vegetables like tomatoes or cauliflower so you don’t fire up just for a little bit of mushrooms. We recommend 30 minutes with hickory
Even if you don’t smoke the mushrooms, they still turn out great!
Wash mushrooms thoroughly. Cut the mushroom into 1/2 inch steaks or as best you can, uniformly. Place them in a frying pan on medium. Cook for 6 to 7 minutes and flip until the mushrooms have released water and start to brown. Add the butter and be sure that every piece gets a bit on both sides. Be careful as you handle them and try not to stir them around. Season with salt and some ground pepper. Bring the heat down to low and cook until both sides are golden brown.
- Dice Lion’s Mane mushroom into large pieces. Toss in olive oil and roast in oven, with garlic at 350 degrees for 30-40 mins. Turn halfway through. The mushroom will shrink substantially as the water cooks out.
- When ready, put mushroom and garlic mixture in food processor and pulse 4-5 times until mix is broken down in smaller chunks.
- In a separate bowl mix together the egg, soy sauce, Greek yogurt, lemon, chopped parsley, salt and pepper. Use a whisk to evenly mix the wet ingredients. Add breadcrumbs, onions* and pulsed mushroom mixture.
- *If you choose, you can saute the onions instead of using raw onions (this is optional). To do so, cook in a saute pan on medium-low with coconut oil, slowly sweating the onions until translucent (about 5-7 minutes).
- Use an ice cream scoop or tablespoon (depending on the desired size of the crab cakes) to measure equal portions of crab cakes. With your hands, form into cakes.
- Heat coconut oil in non-stick pan on medium heat and fry until lightly browned on both sides.
- Finish with a touch of sea salt
- For remoulade: Using a whisk, mix yogurt, mustard, parika, lemon juice and salt and pepper.
Lion’s Mane Crab Cakes
The unique qualities of a Lion’s Mane mushrom add the texture and slight taste you’d expect from a crab cake, so over the years Michigan Mushroom has refined our crab cakes recipe as the following:
- 1/2 pound (2 pints) Lion’s Mane Mushroom
- 2 tbs Extra Virgin Olive Oil
- 2 cloves garlic
- 2 tbs Greek yogurt (organic mayonnaise can be used as a substitute)
- 1 tsp soy sauce
- 1 cup organic bread crumbs
- 1/4 cup diced onion
- 1 egg (you can easily make this recipe vegan by replacing this with a “flaxseed” egg)
- splash of white or red wine vinegar
- 2-3 tbs fresh chopped parsley
- 1 tsp smoked paprika
- lemon juice from 1/4 lemon
- 3-4 tbs coconut oil (or alternative) for cooking the cakes
- Salt and Pepper to taste
- 1/4 cup non or low-fat organic Greek yogurt
- 2 tbs Dijon mustard (I used Trader Joe’s Garlic Aioli Mustard)
- 1 tsp smoked paprika
- juice of 1/4 lemon
Sautéed Lion’s Mane Mushroom
Lion’s Mane is a kind of meaty fungus, and when sautéed, it crisps up nicely on the outside—making it good eating.
- 1 tablespoon extra virgin olive oil
- 1-2 cups lion’s mane mushroom, sliced
- pinch of sea salt, to taste
- pinch of ground white pepper
- 2 teaspoons thyme
- Add the olive oil to a non-stick skillet over medium heat.
- Next add the lion’s mane mushroom to the skillet. Sprinkle a little salt and pepper. Sauté for 2-3 minutes until it turns a golden brown on the outside. Finish with a little thyme and remove from heat and serve.