After researching our lion’s mane mushroom find, Emma and I felt safe enough to harvest the mushrooms and eat them. But what is the best way to cook and enjoy a lion’s mane? Well it seems that the internet agrees that frying them in butter until browned is the best way to experience their delicate texture, and lobster like flavor. Sounds good to us!
After cutting the mushrooms off close to the bark of the standing dead tree, we trimmed off some of the dirtier pieces, and shook off any remaining debris. We then sliced the mushrooms and started heating up some butter on the stove.
To the melted butter we added a few cloves of chopped garlic to infuse a little more flavor into the dish. Once the butter was nice and hot, in went the sliced mushrooms.
We gave them a good fry on each side, and because the mushrooms are so absorbent and soaked up so much of the butter, we needed to add more butter to the pan.
After about 3-5 minutes, it was time for the first taste test! Delicious! The lobster/scallop flavor was not as intense as I expected, but rather a subtle and interesting note. We figured out that the mushrooms had absorbed a little too much butter, and so we pressed some out of them with paper towels. This made a big difference and allowed us to experience more of the unique texture of the lion’s mane. It’s hard to explain, but the contrasts between the hairs, and the almost rubbery texture of the inside makes for an amazing culinary experience.
We fried the mushrooms in batches, and our last batch was a little over done. Lesson learned, don’t overcook these mushrooms. The flavors and textures are subtle and delicate. Nothing more is needed than a quick saute, and a pinch of salt. Well, maybe a glass of wine too.