Prepare the mushroom: Place the lion’s mane on a cutting board, stem side down. Slice it in half lengthwise, then cut each half into thick, steak-like pieces about 3–4 cm (1.5 inches) wide. You should get 3–6 steaks depending on the size.

Season the first side: Lightly brush one side of each mushroom steak with olive oil and sprinkle generously with your seasoning blend.

Heat the skillet: Place a large skillet over medium heat and lightly oil the pan.

Cook the first side: Place the seasoned side down in the skillet. Cover and cook for 2–3 minutes, allowing the mushrooms to soften and start browning.

Flip and season: Remove the lid, brush the top side with oil, season again, and carefully flip each mushroom steak. Cook uncovered for another 2–3 minutes until browned and tender.

Remove excess liquid: If needed, gently blot any liquid with a folded paper towel to encourage browning.

Add optional butter: Place a very thin slice of butter or plant-based alternative on top of each mushroom during the last minute of cooking. Let it melt naturally.

Serve immediately: Transfer the mushroom steaks to a plate and enjoy hot, either as a main dish or side.