There are hundreds of ways to enjoy fresh lion’s mane mushrooms. This unique fungi often serves as a meat substitute, and its one-of-a-kind texture leaves lasting memories. Below are some fun recipes to try for bruschetta, tacos, stir fry, pasta, crab cakes and omelettes – all using lion’s mane!
Lion’s Mane Tacos
Ingredients:
1 lb lion’s mane mushrooms, shredded
2 tbsp olive oil
1 packet taco seasoning (or 1 tsp each of cumin, smoked paprika, chili powder, garlic powder, and onion powder)
½ cup vegetable broth or water
1 cup shredded lettuce or cabbage
½ cup guacamole or avocado slices
½ cup pico de gallo or salsa
¼ cup sour cream (or dairy-free alternative)
6 small corn or flour tortillas
Instructions:
- Heat oil in a pan over medium heat.
- Add shredded lion’s mane mushrooms and sauté for 5-6 minutes.
- Stir in taco seasoning and vegetable broth, cooking for another 2-3 minutes until well-coated and slightly crispy.
- Warm tortillas on a dry skillet or in the oven.
- Assemble tacos with the sautéed mushrooms, shredded lettuce, guacamole, pico de gallo, and sour cream.
- Serve immediately with lime wedges on the side.
Jerk Lion’s Mane Bruschetta
A smoky, spicy twist on classic bruschetta, perfect as an appetizer or snack.
Ingredients:
For the Jerk Lion’s Mane Mushrooms:
- 1 cup lion’s mane mushrooms, shredded or torn into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp jerk seasoning (store-bought or homemade – see below)
- ½ tsp smoked paprika
- 1 clove garlic, minced
- ½ tsp soy sauce (or coconut aminos for a milder taste)
- ½ tbsp lime juice
- ½ tsp brown sugar or honey
- ½ tbsp fresh thyme (or ¼ tsp dried thyme)
For the Bruschetta:
- 1 small baguette, sliced into ½-inch thick pieces
- 2 tbsp olive oil (for brushing the bread)
- 1 garlic clove, halved (for rubbing on toast)
- ¼ cup cherry tomatoes, finely diced
- 2 tbsp fresh basil, chopped
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup shredded cheese (optional – cheddar, gouda, or mozzarella work well)
- 1 tbsp balsamic glaze (optional, for drizzling)
Instructions
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Prepare the Jerk Mushrooms:
- Heat olive oil in a pan over medium heat.
- Add shredded Lion’s Mane mushrooms and sauté for 2-3 minutes.
- Stir in garlic, jerk seasoning, smoked paprika, soy sauce, lime juice, and brown sugar.
- Cook for another 3-4 minutes until mushrooms are golden and slightly crispy.
- Remove from heat and set aside.
Toast the Baguette Slices:
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- Preheat oven to 375°F (190°C) or use a grill pan.
- Brush both sides of baguette slices with olive oil and place them on a baking sheet.
- Toast for 8-10 minutes or until golden brown.
- While warm, rub each slice with a halved garlic clove for extra flavor.
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Assemble the Bruschetta:
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- Mix cherry tomatoes, basil, salt, and black pepper in a bowl.
- Spoon the sautéed Jerk Lion’s Mane mushrooms onto each toasted baguette slice.
- Top with the tomato-basil mixture.
- Sprinkle with cheese, if using, and broil for 1-2 minutes until melted.
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Finishing Touches:
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- Drizzle with balsamic glaze for a sweet contrast to the spicy jerk seasoning.
- Garnish with extra fresh basil and serve warm.
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Enjoy this unique fusion of Caribbean spice and Italian-style bruschetta!
Lion’s Mane Pasta
Ingredients:
1 lb. lion’s mane mushrooms, shredded
12 oz pasta (linguine, fettuccine, or spaghetti)
3 tbsp olive oil
3 cloves garlic, minced
½ tsp red pepper flakes (optional)
½ cup white wine or vegetable broth
1 tbsp lemon juice
½ cup grated Parmesan (optional)
2 tbsp fresh parsley, chopped
Salt and black pepper to taste
Instructions:
- Cook pasta according to package instructions. Reserve ½ cup of pasta water before draining.
- In a large pan, heat olive oil over medium heat.
- Add lion’s mane mushrooms and sauté until lightly browned (5-7 minutes).
- Stir in garlic and red pepper flakes, cooking for another minute.
- Deglaze with white wine or vegetable broth, letting it reduce for 2 minutes.
- Add cooked pasta, lemon juice, and reserved pasta water as needed to loosen the sauce.
- Toss with Parmesan (if using) and fresh parsley.
- Serve hot with extra Parmesan and black pepper.
Lion’s Mane Crab Cakes
Ingredients:
2 cups lion’s mane mushrooms, finely shredded
1 egg
¼ cup mayonnaise
½ cup panko breadcrumbs (plus extra for coating)
2 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning (or a mix of paprika, celery salt, and cayenne)
½ tsp garlic powder
½ small onion, finely chopped
1 tbsp fresh parsley, chopped
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil (for frying)
Lemon wedges, for serving
Instructions:
- In a bowl, mix shredded lion’s mane mushrooms with egg, mayonnaise, Dijon mustard, Worcestershire sauce, and seasonings.
- Stir in onion, parsley, and panko breadcrumbs.
- Form small patties and coat them in additional panko for extra crispiness.
- Heat olive oil in a skillet over medium heat.
- Fry the cakes for 3-4 minutes per side until golden brown.
- Serve with lemon wedges and tartar sauce.
Lion’s Mane Mushroom Omelette
Ingredients:
1 cup lion’s mane mushrooms, diced or torn
3 large eggs
2 tbsp butter or olive oil
¼ cup shredded sharp cheddar (or your favorite cheese)
¼ tsp salt
¼ tsp black pepper
1 tbsp chopped chives or green onions
Instructions:
- Heat butter in a skillet over medium heat.
- Add lion’s mane mushrooms and sauté until golden brown (5-7 minutes).
- Whisk eggs with salt and pepper in a bowl.
- Pour eggs over the mushrooms in the skillet, tilting the pan to spread them evenly.
- Once the edges start to set, sprinkle cheese on top.
- Cook for another 2 minutes until the omelette is fully set but still soft in the middle.
- Fold the omelette in half and slide it onto a plate.
- Garnish with chives and serve hot.
Lion’s Mane Stir Fry
Ingredients:
1 lb. lion’s mane mushrooms, torn into bite-sized pieces
2 tbsp olive oil or sesame oil
1 bell pepper, sliced
1 cup broccoli florets
1 carrot, julienned
2 cloves garlic, minced
1 tbsp fresh ginger, grated
3 tbsp soy sauce
1 tbsp oyster sauce (optional)
1 tsp honey or maple syrup
½ tsp red pepper flakes (optional)
1 tbsp sesame seeds (for garnish)
2 green onions, sliced
Instructions:
- Heat oil in a pan over medium-high heat.
- Add lion’s mane mushrooms and sauté until golden brown (about 5 minutes).
- Add garlic and ginger, cook for another minute.
- Toss in the bell peppers, broccoli, and carrots. Stir fry for 3-4 minutes until vegetables are tender-crisp.
- Mix in soy sauce, oyster sauce, and honey. Stir well to coat everything evenly.
- Sprinkle with sesame seeds and green onions before serving.
- Serve over rice or noodles.