Lion’s mane is one of the most popular specialty mushrooms and for good reason! It’s meaty and succulent with a delicate sweetness, often compared to crab meat. The secret to this mushroom is the dry sautee, if cooking it on the stove top be sure to begin by putting it into a dry medium hot pan (hold off on adding cooking fats), move the mushrooms around to prevent from burning, in a few minutes you will see moisture release from the lion’s mane, after that add your desired cooking fats and continue cooking as usual. The dry saute helps to keep the lion's mane from becoming dry, and over absorbent - maintaining the delicate, succulent flavor and texture it is renowned for. Excellent in bahn mi's, crab cakes, grilled, stir fry's, roasted.
Lion’s mane is one of the most popular specialty mushrooms and for good reason! It’s meaty and succulent with a delicate sweetness, often compared to crab meat. The secret to this mushroom is the dry sautee, if cooking it on the stove top be sure to begin by putting it into a dry medium hot pan (hold off on adding cooking fats), move the mushrooms around to prevent from burning, in a few minutes you will see moisture release from the lion’s mane, after that add your desired cooking fats and continue cooking as usual. The dry saute helps to keep the lion's mane from becoming dry, and over absorbent - maintaining the delicate, succulent flavor and texture it is renowned for. Excellent in bahn mi's, crab cakes, grilled, stir fry's, roasted.