KW Homestead

Emma & Jason's pasture raised poultry, homesteading thoughts, and wild adventures.

Lobster of the Woods: Cooking Lion’s Mane Mushroom

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!

cooking lion's mane mushrooms

Lion’s Mane Mushrooms are both a delicacy and a medicinal powerhouse

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.

sliced lion's mane

Sliced Lion’s Mane, ready to be fried in butter and garlic

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.

lion's mane cooking

The hairs crisp up, while the mushroom absorbs the butter! Yum!

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.

sauteed lion's mane mushrooms

Nice and browned, these lion’s mane mushrooms have a delicate seafoody flavor and amazing texture.

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.

lion'smane mushroom how to cook

This batch was a little over. The hairs were very crisp, but the delicate flavor was overwhelmed.

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.

 

 

 

6 Comments

  1. Just found our first evey lions mane. Cant wait to cook it up. Thanks for sharing your experance.

  2. I found my first Lions mane today. Rinsed in salt water for 30 minutes (as recommended on another website to help remove bugs, etc.). When slicing I am still finding numerous small pinkish colored worms. They are about a fifth the size of a maggot. Do you know what they might be and if it is harmful to ingest them?

    • We’re not sure what they would be. I personally wouldn’t eat the mushroom if it has that many worms in it… Maybe it’s too far gone. Just remember where that tree is for next year! Sorry we couldn’t be of more help with the bug ID.

  3. Dumb question, but what are the mushrooms that are just like these but smooth without the mane?

    • That could be lots of mushroom varieties… We’re not mushroom experts so be sure to find someone who knows their stuff before you consume any unidentified mushrooms!!! Be safe! :)

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