Ingredients
• 1 lb (454g) fresh Lion’s Mane Mushrooms, cleaned and torn into bite-sized pieces
• 2 tbsp (30ml) olive oil
• 3 cloves garlic, minced
• 1 tsp (5ml) dried thyme
• 1 tsp (5ml) dried oregano
• 1/2 tsp (2.5ml) salt
• 1/4 tsp (1.25ml) black pepper
• 2 tbsp (30ml) unsalted butter
• 1/4 cup (60ml) dry white wine (or vegetable broth)
• 2 tbsp (30ml) freshly squeezed lemon juice
• 2 tbsp (30ml) chopped fresh parsley
Instructions
- Clean and Prepare the Mushrooms: Gently clean the Lion’s Mane Mushrooms by wiping them with a damp cloth or paper towel. Tear the mushrooms into bite-sized pieces, taking care to preserve their natural, fluffy texture.
- Sauté the Aromatics: In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
- Cook the Mushrooms: Add the torn Lion’s Mane Mushrooms to the pan and sauté for 5-7 minutes, stirring occasionally, until the mushrooms have softened and released their moisture.
- Deglaze the Pan: Pour in the white wine (or vegetable broth) and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the liquid to simmer for 2-3 minutes, until slightly reduced.
- Finish with Flavor: Stir in the dried thyme, dried oregano, salt, and black pepper. Add the unsalted butter and lemon juice, and continue cooking for 2-3 minutes, until the butter has melted and the flavors have melded.
- Garnish and Serve: Remove the pan from the heat and stir in the chopped fresh parsley. Serve the Lion’s Mane Mushroom dish immediately, while hot and fragrant.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Classic Lion's Mane Mushroom Recipe