homegrown dreamfarm lion's mane
lion’s mane is an incredible mushroom, both in terms of flavor and in its medicinal qualities. this mushroom is known for its unparalleled benefits for your brain and your nervous system, and has been known to improve memory, cognitive function, and digestion. better yet? it can resemble lobster or crab when sautéed in a little butter. a win-win! here's how we like to use them:
eggs benedict: pan-fried and served in place of (or in addition to) canadian bacon
pasta dishes: mild and creamy or red & spicy, these mushrooms go good either way!
potstickers or spring rolls: sautéed with spring veggies and served with soy sauce
tempura-battered in sushi rolls: thinly cut strips, batter & fry for a meaty vegetarian sushi option
pizza topping: add spinach, garlic, parmesan with sautéed lions mane (who can go wrong with pizza)
mushroom bruschetta: sautéed with a shallot and sun-dried tomatoes, served on crusty bread
“crab” cakes: cook mushrooms down and add garlic, onions, bread crumbs and beaten egg; pan-fry in coconut oil, serve with aioli
solo: cut into ¼-inch steaks and pan-fried with butter and sage
lion’s mane mushrooms, like most mushrooms, are intended to be cooked and not to be eaten raw. for best flavor, heat a pan to medium-high to high heat with a little oil. add the mushrooms, cover the pan, and cook until the teeth are browned. they’ll be ready in just a quick couple of minutes, but their flavor intensifies the longer you cook them. they're excellent even when cooked a little more crispy! these mushrooms give off a lot of water at first so save your delicious additives (butter or spices) until the end.