🦁 First Time Trying Lion’s Mane Mushrooms? Me Too!
Raise your hand if you’ve ever had lion’s mane mushroom.
Anyone?
Yeah, me neither — until now.
A weekend visit to the Loveland Farmers Market brought us face-to-face with a mushroom vendor. Nestled among the more familiar fungi was something that looked like a cloud… or maybe a loofah… or some sort of forest cauliflower. It was lion’s mane mushroom! I’d heard of it, but never seen one in person — let alone had the chance to cook with it.
🍄 From Market Find to Kitchen Test
I picked up a good-sized one — about a pound — and scoured the internet for clues on how to prepare this fantastical fungi. Turns out, the consensus is simple: high heat, butter and oil combo, and a good sear.
I sliced it into thick “steaks,” about ½ inch each. And here’s something wild: Unlike button mushrooms, this thing doesn’t release a bunch of water when it hits the pan. It browns! Like, crispy-edged, golden perfection browns.
🔥 Two Ways, One Big Win
I sautéed two of the slices simply — just a touch of salt and pepper. The other two got the post-sear treatment, brushed lightly with my favorite teriyaki sauce and cooked for a minute more per side.
- Plain: Texture shines — a cross between shrimp and scallop. Meaty, tender, satisfying.
- Teriyaki: Sweet–salty umami magic. Crispy sear + that texture = chef’s kiss.
👩👧 Mom-Approved and Ready for More
I now get the hype. Lion’s mane is a game-changer. If you ever come across it — especially fresh like this — grab it. Sauté it. Teriyaki it. Love it.
We’ll definitely be on the lookout for more.
Bon appétit! 🍽️
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