Ingredients
8 ounces of Lion’s mane mushrooms
Butter or olive oil. I prefer butter.
Soy sauce. For some added flavor.
Sea salt. To really make the flavor pop.
How to
- Clean and slice the mushrooms. Brush off any dirt or debris. Cut off bottoms of the mushrooms, then slice them into 1/4 to 1/2-inch pieces.
- Sauté the mushrooms. In a dry, medium skillet over medium-high heat, cook the mushrooms for a couple of minutes on each side. The excess water will evaporate, and mushrooms will reduce in size a bit. Add the butter and cook until browned, about 2 minutes. Flip and cook for another 2 minutes or until golden brown on each side.
- Serve. Add soy sauce and salt, enjoy!
Serving suggestions
Lion’s mane mushrooms are wonderful straight out of the pan or as a simple side, but here are some other tasty ways to serve them.
- Spooned over eggs or in an omelet.
- Served on some sourdough bread with spicy mayo.
- Atop mashed or baked potatoes.
- Over your favorite grain or brown rice pasta.
- Paired with steak, chicken, beef, pork, or fish.
Helpful tips and notes
A few notes for perfect sautéed mushrooms!
Depending on how you plan to serve these mushrooms, you can cut them into thinner or thicker slices. Just be sure to adjust the cooking time accordingly.
Be careful not to burn the butter as you’re heating it. This recipe moves quickly, so it’s best to stay close by and have all your ingredients prepped and ready to go.
If the mushrooms feel heavy, they may be holding some moisture. I like to cook them in a dry pan over medium-high heat to allow the excess moisture to evaporate.
If you have other veggies that you want to use or just want to switch things up, you can add them to the pan to cook with the mushrooms. I like to add thinly sliced onions.