Lion’s Mane mushrooms (Hericium erinaceus) are not only nutritious but also have potential health benefits related to brain health and nerve repair. They have a seafood-like texture, often likened to crab or lobster, and can be cooked in various ways.

Here’s a simple recipe to pan-fry Lion’s Mane mushrooms:

 Pan-Fried Lion’s Mane Mushrooms


1. Lion’s Mane mushrooms – about 8 oz (227g)
2. 2 tablespoons olive oil or butter
3. 2 cloves of garlic, minced
4. Salt and pepper, to taste
5. 1 tablespoon fresh parsley, chopped (optional)
6. A squeeze of fresh lemon juice (optional)


1. Preparation: Start by gently cleaning the Lion’s Mane mushrooms. It’s best to avoid running them under water, as they can get soggy. Instead, use a soft brush or damp cloth to wipe away any dirt. Cut the mushroom into 1/2-inch thick slices.

2. Cooking: Heat the olive oil or butter in a large skillet over medium heat. Once hot, add the minced garlic. Sauté the garlic for about 1 minute or until it’s fragrant.

3. Add Mushrooms: Add the Lion’s Mane mushroom slices to the skillet in a single layer, ensuring they don’t overlap. Cook on one side until it’s golden brown, which usually takes about 3-5 minutes. Then, flip the slices to cook the other side.

4. Season: Once both sides of the mushrooms are golden brown, sprinkle with salt and pepper. If you’re using parsley, add it now.

5. Serve: Once cooked to your liking, remove the mushrooms from the skillet and serve immediately. A squeeze of fresh lemon juice just before serving can enhance the flavors.

Serving Suggestions: These pan-fried Lion’s Mane mushrooms can be served as a side dish, on toast, in salads, or even as a main dish for vegetarians. Enjoy!

Note: Always ensure the mushrooms you’re consuming are from a safe and trusted source. Some wild mushrooms can be toxic.

Grow your own Lion’s Mane or purchase from a local gourmet mushroom farmer.