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pan fried lion's mane mushrooms on a cast iron skillet

Pan Fried Lion's Mane Mushrooms

Sam Cooks Kindness
Learn an easy fool-proof method to cooking the unique Lion's Mane Mushroom! This pan fried lion's mane is a simple and delish way to include this powerhouse fungi into your diet.
Method inspired by Wicked Kitchen's Lion Mane Steak Recipe.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Appetizer, Dinner, Side Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • ½ pound Lion's Mane Mushrooms
  • 1½-2 tablespoons vegan butter or olive oil
  • 1 tablespoon tamari sub soy sauce or coconut aminos
  • sea salt to taste

Instructions
 

  • Prep lion's mane mushrooms by removing any tough bits of substrate on the bottom and slicing or ripping into thick slices/pieces, at least 2-3 inches thick.
  • Heat a cast iron skillet over medium heat and add 1 tablespoon of vegan butter or oil, just enough to lightly coat the bottom of the pan.
  • Add mushrooms to pan in a single layer, let cook for about 2 minutes untouched and then add another heavy pan, weight or panini press on top of the mushrooms and cook another 3-5 minutes. (see note about mushrooms with excess moisture).
  • Carefully remove weight (make sure not to burn yourself and carefully wipe away any condensation). Flip mushrooms and add ½-1 tablespoon of butter or oil all around them (but not on them) and re-apply weight. Cook another 4-5 minutes.
  • Once both sides have a nice, golden brown crisp, add 1 tablespoon of tamari and stir to coat, cooking 1-2 minutes longer until any remaining liquid is evaporated. Top with a light sprinkle of sea salt to taste and serve!

Notes

Enjoy fresh as a side or over top of some creamy Sesame Udon!
NOTE on moisture. If your mushrooms have a lot of moisture, you can increase the cook time and allow the moisture to evaporate before flipping mushrooms. OR if there is a lot of liquid, carefully drain it off and save it for soup or sautéing veggies in another time!
Keyword Lion's Mane, pan fried mushrooms