How to To Cook Lion’s Mane  Mushrooms: Recipes + Tips

There’s lots of healthy reasons to add lion’s mane mushrooms to your diet. They help with cognitive function, are anti-inflammatory, and support your nervous system. In fact, the benefits of lion’s mane have been so widely touted that they’ve become a health-journey favorite. 

But outside of all those great things lion’s mane can do for you, they’re also delicious. Cooking lion’s mane mushrooms offers a unique culinary experience that’s transforming the way we approach mushroom cookery. 

Whether you’re curious about how to prepare these beautiful specimens or searching for the perfect lion’s mane mushroom recipe, we’ll walk you through everything you need to know.

What Makes Lion’s Mane Different from Other Culinary Mushrooms?

Button, portobello, shiitake—there are all kinds of mushrooms we cook. Lion’s mane, however, is unique from their fungi brethren.  

Lion’s mane (Hericium erinaceus) has been prized in traditional Chinese medicine for centuries. Just by eating them, we gain all sorts of nutritional and systemic support. In the kitchen, these remarkable mushrooms offer a texture and flavor reminiscent of seafood (particularly crab or lobster), which is incredible news for vegetarians, vegans, and those suffering from shellfish allergies who seek satisfying alternatives. But they’re not the only ones enjoying it.

The flavor profile lion’s mane offers is served in Michelin-starred restaurants and by James Beard Award-winning chefs. The famous British chef Jamie Oliver is also cooking lion’s mane mushrooms—he has built his name on making wholesome home cooking approachable to everyday people and even offers a mushroom curry incorporating lion’s mane in his recipe repertoire. So, you don’t have to take our word for it when we say that adding these distinctive fungi into your meals isn’t a stretch. 

How to Prepare Lion’s Mane Mushrooms

Flavor and health benefits aren’t the only thing that sets these fungi apart. When you see a lion’s mane mushroom, the first thing you’ll notice is that it doesn’t have a cap or stem. In fact, it looks more like a pom-pom, fluffy Muppet, or sea anemone. This, of course, inspired the fungi’s name, and it serves as the first indicator that how to cook lion’s mane is not going to follow the same steps as cooking button, shiitake, or cremini mushrooms.

Three Steps to Prep Lion’s Mane for Cooking 

Before doing anything, give it a gentle squeeze—an edible lion’s mane should feel relatively firm and springy (if it’s mushy or slimy, it’s past its prime). That done, you’re ready to get started! 

1. Don’t wash it. All those tendrils suck up any liquid like crazy, and it’ll remain soggy even after cooking. Instead, clean off any debris with a pastry brush—if you don’t have one of those, a soft kitchen cloth will do. 
2. Tear or slice it. The method you chose depends on your recipe. For lion’s mane steaks, cut thick slices about ¾- to 1-inch thick from the main body of the mushroom.  If you’re planning to fire up some lion’s mane crab cakes, you’ll want smaller pieces. Tearing the mushroom into bite-sized chunks mimics the texture of crab since the edges crisp up nicely. You can also chip it finely. 
3. Cook out excess moisture. You can do this by dry sautéing lion’s mane over medium heat. This step is optional, but you’ll be glad you did. If you skip it, keep an eye out for liquid release during the main cooking. You’ll need to pour off excess moisture.

How Do You Cook Lion’s Mane Mushroom? Basic Recipes

Funky looking though it may be, lion’s mane is an incredibly versatile ingredient. The best way to get familiar with it is by pan-searing. Doing so illustrates just how easy it is to translate basic cooking techniques to this unusual-looking ingredient. 

Whatever technique you use, a properly cooked lion’s mane should feel slightly firm when pressed and have lost its spongy texture.

How to Pan Sear Lion’s Mane

Pan-searing produces a yummy, crisp golden crust with a tender inside

Procedure:

1. Heat a large skillet over medium-high heat and add butter, olive oil, or a combination of both.
2. Once the fat is shimmering, place your lion’s mane slices in the pan about a ½” to 1” apart. If you’re cooking in a 10–12-inch skillet, you can probably fit 3-4 decent-sized pieces. Not allowing them to touch or overlap is crucial. If you aren’t vigilant, they’ll steam rather than crisp up on the outside. 
3. Let the mushrooms cook for 3-4 minutes until a golden-brown crust forms. Resist the temptation to move them around—they have to sit still to caramelize! After the first side has cooked for 3-4 minutes, flip and repeat on the other side.  Season with salt and pepper and finish with a squeeze of fresh lemon juice or a sprinkle of fresh herbs, like thyme or parsley.

If you’re feeling ready to stray from pan-searing, you’re in luck!

• Roasting at 400°F for 15-20 minutes produces concentrated flavors and crispy edges. 
• Grilling works beautifully for larger pieces—brush with oil and cook over medium-high heat at 3-5 minutes per side until golden brown.
• Some adventurous cooks even bread and deep-fry lion’s mane for a mushroom “calamari” experience.

More Lion’s Mane Mushroom Recipes

This fungi’s texture and unique flavor make it a terrific dupe for all sorts of meat and seafood dishes. Lion’s mane mushroom steak, the first recipe we’ll share, illustrates that point beautifully.

How to Cook Lion’s Mane Steak

Cooking lion’s mane in place of a filet or NY strip has become a signature preparation. The result is a vegetarian steak with crispy, golden edges and a tender center that flakes apart like fish. You can pair it with anything—roasted vegetables, a fresh salad, or atop creamy polenta.

Ingredients:

• 1 large lion’s mane mushroom, sliced into ¾- to 1-inch steaks
• 3 tablespoons butter or olive oil
• 2 cloves garlic, minced
• Fresh thyme sprigs
• Salt and black pepper
• Lemon wedges for serving

Procedure:

1. After dry sauteing your mushroom steaks, pat them dry and generously season both sides with salt and pepper. 
2. Heat your skillet over medium-high heat and add half the butter. Once melted and foaming, add the mushroom steaks. Cook for 4-5 minutes without moving them.
3. When the first side is deeply golden brown, flip and add the remaining butter, garlic, and thyme to the pan. Tilt the pan and use a spoon to baste the mushrooms with the aromatic butter for another 3-4 minutes. The garlic should be fragrant but not burned.
4. Transfer to plates and serve immediately with lemon wedges.

Lion’s Mane Crab Cakes

The stringy texture of lion’s mane is the perfect dupe for crab, particularly if you tear your pieces rather than cube. 

Ingredients:

• 12 oz lion’s mane mushrooms, cut into slices about ½- to ¾-inch thick
• 1 tablespoon olive oil
• 2 tablespoons vegan mayonnaise (or regular mayo)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• ½ cup panko breadcrumbs, plus more for coating
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon Old Bay seasoning
• Salt and pepper to taste
• Oil for pan-frying

Procedure:

1. Sauté your lion’s mane slices in olive oil over medium heat until they release their moisture and begin to brown, about 8-10 minutes. 
2. Remove them from the pan and spread them on a plate or cutting board to cool. Once room temperature, roughly chop or tear into small, shredded pieces that resemble crabmeat and put them in a bowl. 
3. Add the mayo, mustard, lemon juice, breadcrumbs, parsley, and Old Bay to the bowl of mushrooms; mix gently until just combined. 
4. Form the mixture into patties about 3 inches wide and ¾-inch thick. Chill in your fridge for 30 minutes to help them hold together. 
5. In the meantime, pour your additional panko breadcrumbs into a shallow dish, and prepare a skillet with oil to pan fry. 
6. When your cakes are chilled, set your stove with the skillet and a thin layer of oil on medium heat. While that gets going, coat each lion’s mane patty lightly in panko or breadcrumbs.
7. Pan-fry for 3-4 minutes per side until golden brown and crispy. 
8. Serve with tartar sauce, lemon aioli, or a simple squeeze of fresh lemon.

 More Lions Mane Recipes to Try

• Lion’s Mane Mushroom “Scallops”: Use a round cookie cutter to punch out medallions from thick lion’s mane slices. Sear in butter until golden on both sides and serve over risotto or pasta with a white wine butter sauce.
• Lion’s Mane Tacos: Shred cooked lion’s mane and season with cumin, paprika, and chili powder. Serve in warm tortillas with cabbage slaw, avocado, and chipotle crema.
• Lion’s Mane Pasta: Sauté lion’s mane with garlic, white wine, and cream. Toss with fettuccine and finish with Parmesan and fresh basil for an indulgent weeknight dinner.
• Lion’s Mane Stir-Fry: Cut into bite-sized pieces and stir-fry with ginger, garlic, soy sauce, and vegetables. The mushroom absorbs the sauce beautifully while maintaining its meaty texture.

Lion’s Mane Mushroom Cooking Tips

Storage: Fresh lion’s mane doesn’t last long and should be used within a few days of purchase. Store it in a paper bag (not plastic) in the fridge to prevent moisture buildup.

Don’t overcrowd the pan: Give each piece space to brown properly. This is the number one mistake when cooking any mushroom. 

Use medium-high to high heat: This creates the caramelization that makes lion’s mane so delicious.

Season generously: Lion’s mane has a mild flavor that benefits from assertive herbs and spices, and it pairs particularly well with umami-rich ingredients like butter/ghee, soy sauce, and red miso. Its mild flavor also makes it excellent for absorbing marinades.

Cook until golden: Pale, undercooked lion’s mane lacks the depth of flavor and textural contrast that proper browning provides.Leftovers: Cooked lion’s mane stores well for 3-4 days and can be added to soups, grain bowls, or sandwiches.

Where to Buy Lion’s Mane Mushrooms

Fresh lion’s mane can be found at farmers’ markets, specialty grocery stores, and increasingly at conventional supermarkets in the specialty produce section. If you’re shopping at a market, keep in mind that smaller, younger lion’s mane mushrooms tend to be more tender, while larger ones can be tougher and may benefit from slightly longer cooking.

Time to Get Cooking Lion’s Mane!

We hope you see how easy it is to add lion’s mane into your cooking repertoire! Once you’re comfortable with the basics, start experimenting and put your own spin into your favorite recipes.

Of course, fresh lion’s mane isn’t always easy to find, and despite the best of intentions, whipping up gourmet mushroom steaks on a Tuesday night isn’t always on the agenda. If reaping the wellness benefits of Lion’s Mane is what you’re after, our mushroom tinctures deliver this mushroom’s therapeutic benefits in a targeted, concentrated form. For support on-the-go, our Lion’s Mane gummies are a tasty, effective alternative.