Ingredients
- 8 ounces Lion’s Mane mushrooms
- 1–2 tablespoons butter or extra-virgin olive oil
- 1/2 tablespoon soy sauce
- Sea salt, to taste
Instructions
- Trim the base of each mushroom and slice into pieces about 1/4–1/2 inch thick.
- Warm a dry skillet over medium-high heat. Add the mushrooms in a single layer and cook for 1–2 minutes per side to let the natural moisture reduce.
- Add the butter or oil to the skillet and continue sautéing until the mushrooms turn golden and lightly crisp, about 2 minutes. Flip and cook another 2 minutes.
- Drizzle in the soy sauce, sprinkle with sea salt, and serve immediately.
Notes
- Store fresh Lion’s Mane mushrooms in a paper bag to keep them dry and well-ventilated. Properly stored, they last up to five days in the refrigerator.
- Cooked mushrooms taste best right after preparing them, but leftovers can be refrigerated in an airtight container for up to two days.
- Slice the mushrooms thicker for a meatier texture or thinner if you want them to cook even faster.
- If adding other vegetables, make sure they are thinly sliced so everything cooks evenly.
- Prep Time: 5 min
- Cook Time: 5 min