Ingredients
8 ounces fresh Lion’s Mane mushrooms
1 to 2 tablespoons butter or extra-virgin olive oil
1/2 tablespoon soy sauce
Sea salt, to taste
Instructions
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Gently brush any dirt from the mushrooms. Trim the base if needed and slice into pieces about 1/4 to 1/2 inch thick.
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Heat a dry skillet over medium-high heat. Add the mushrooms in a single layer. Cook for 1 to 2 minutes per side to allow excess moisture to evaporate.
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Add the butter or olive oil to the skillet. Sauté the mushrooms until golden and lightly crisp, about 2 minutes per side.
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Drizzle in the soy sauce and season lightly with sea salt. Toss gently to coat.
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Remove from heat and serve immediately while warm.
Notes
- Store fresh Lion’s Mane mushrooms in a paper bag in the refrigerator to keep them dry and well-ventilated. They typically stay fresh for up to five days.
- Cooked mushrooms are best enjoyed right away, but leftovers can be stored in an airtight container for up to two days.
- Reheat leftovers briefly in a skillet rather than the microwave to maintain texture.
- Slice mushrooms thicker for a heartier, more substantial bite or thinner if you prefer quicker cooking.
- If adding other vegetables, make sure they are thinly sliced so everything cooks evenly in the short cooking time.
- Prep Time: 5 min
- Cook Time: 5 min