How to Cook Lion’s Mane Mushrooms

A Quick Guide to Lion’s Mane Mushrooms 

Lion’s mane mushrooms are distinctive fungi that look like a lion’s mane or a pom pom – hence the name! Native to North America, Europe, and Asia, they’re also known as yamabushitake or bearded hedgehog mushrooms. Beyond its unique look, lion’s mane is popular in both cooking and wellness circles for its potential brain-boosting benefits. 

Here’s a little more about this specific variety of mushroom:

• Where to find it: This type of mushroom is available at some grocery stores, health food stores as supplements, or farmers’ markets. You can also forage for it, but make sure it’s legal to do so where you are, as some states consider it a protected species!
• Health benefits: Research suggests these mushrooms may support memory, cognitive function, and mood thanks to compounds in the fungi connected to brain health. They’re also a known anti-inflammatory, which is great for overall wellness.
• What it tastes like: When it’s cooked, these mushrooms are delicate, tender, and juicy. Some people say it tastes like seafood or crab meat, but I think they’re pretty earthy, too. Powdered forms can also have a subtle seafood-like flavor.

Keeping Them Fresh and Cleaning Instructions

If you’re not ready to cook your mushrooms right away, keep them fresh by storing them in a paper bag in the fridge. This helps prevent moisture buildup, which would spoil your mushrooms. Leave them in the main part of the refrigerator for good airflow, not your produce drawer. 

Your mushrooms should keep fresh for a week, but I’ve found that they’re best if you don’t wait beyond a few days. Treat them like any veggie when you’re meal planning…fresh lion’s mane is always best! 

To clean your mushrooms, give them a quick rinse. This should take care of any loose dirt. You can also use a soft brush or a damp paper towel as you’re preparing lion’s mane. You don’t want to soak them, as they can become soggy and affect the flavor of your dish. These are probably one of the more delicate mushrooms you’ve handled!

Some Serving Inspiration 

These mushrooms are incredibly versatile. You can treat these as you would any plant-based protein or meat substitute, whether you’re looking for a veg-forward side dish or something a little more playful. Here are a few ideas for lion’s mane recipes following my quick sauté:

• Sides: Follow my recipe as is and treat these mushrooms as a side for your favorite protein. To keep it vegan or vegetarian, I like them with baked tofu or breaded tofu, but they pair well with many types of dishes thanks to that rich umami.
• Sandwiches: This is my favorite way to eat these. Throw them on toasted bread with some spicy mayo for a hearty vegetarian sandwich and easy weeknight meal.
• Toppings: These are delicious on top of polenta, mashed potatoes, risotto, and pasta. They’ll work anywhere you’d add a protein. 
• Stir fries: For a meatier texture and depth of flavor, throw these in a cauliflower stir fry or my favorite tofu stir fry.
• Tacos: I typically use portobellos for mushroom tacos, but using lion’s mane is a fun idea if you want a vegan option.
• Crab cakes: I love my vegan crab cakes with artichokes and chickpeas, but you can also add these to your food processor, especially if you think they taste like imitation crab!

I love letting lion’s mane mushrooms shine, especially if you’re using them for the first time. You can eat them lightly battered and pan-fried as an appetizer. 

For an easy but impressive vegetarian meal or main course, cut them thicker and sear them as mushroom steaks until brown and crispy. Use tamari or soy sauce as a marinade for some bonus flavor, and finish with a combo of garlic cloves or shallots, fresh herbs, and lemon as a garnish.