Recipe #1 starts with a basic cooking technique that all growers and foragers should be working to master - the sauté. Although this particular recipe is a bit more involved than simply putting a mushroom in a pan with fat, the additional “sear” step provides a unique crispy exterior which is otherwise impossible to achieve.

Ingredients

6 oz Lion’s Mane mushroom, sliced in 1/2” pieces

1 tsp Kosher salt

Cracked black pepper to taste

Dusting of flour

2 tbsp pure olive oil

2 tbsp unsalted butter

1 tbsp garlic, minced

1 tbsp fresh thyme or other herbs of choice (reserve a couple sprigs for garnish)

Method

1. Season both sides of mushrooms with salt, pepper and a light dusting of flour.

2. Place large nonstick skillet over medium/high, add pure olive oil.

3. When faint wisps of smoke appear in pan, tap extra flour off mushrooms and add them to pan. Sauté on one side until golden brown. Flip and sauté other side until golden brown.

4. Lower heat to medium, add butter and garlic directly to pan surface. Sprinkle with herbs.

5. When butter melts, toss contents of pan occasionally and cook until garlic is golden brown. Taste and re-season if desired.

6. Place mushrooms on plate and drizzle pan drippings overtop. Serve immediately.

The next recipe in our series utilizes the thickest “hearts” of the mushroom and virtually transforms them into the flavor, texture and look of soft-shell crab. Here, we utilize that entire beautiful slab of greatness as the main ingredient in an incredibly satisfying sandwich.

Ingredients

1/2 cup all-purpose flour

1/2 cup cornmeal (we prefer medium grind)

1/8 teaspoon cayenne pepper

1.5 tablespoons Old Bay seasoning, divided

1 tsp Kosher salt

4 cracks freshly ground pepper

2 large eggs, beaten to blend

4 large 3/4” center cuts of Lion’s Mane mushrooms 12oz

1 cup vegetable oil

4 brioche rolls, toasted

Mayonnaise

Lettuce

4 1/4” slices of large beefsteak tomato

Method

1. Mix flour, cornmeal, 1 tbsp Old Bay, 1 tsp Kosher salt and black pepper in medium bowl.

2. Coat mushrooms in dry blend, pat off any excess dry blend, dip in egg then coat one final time in dry blend. Place on flat surface.

3. Heat oil over med/high heat in large skillet and, when oil bubbles with a small addition of dry blend, place mushrooms in skillet. Cook until golden brown on one side, flip and cook until golden brown on

other side. Remove and set aside on cooling rack. Season with 1/2 tbsp Old Bay and additional salt if desired.

4. Smear both sides of toasted roll with mayonnaise, place lettuce and tomato on bottom then add mushroom.

Our final recipe is perhaps the most well-known Lion’s Mane recipe. Our twist on this classic will literally fool your mouth into thinking you’re tasting real high-quality lump crab meat. Enjoy!

Ingredients

6oz Lion’s Mane mushrooms, pulled into bite-sized pieces

1 egg

1/4 cup yellow onion, minced

2 tbsp Old Bay seasoning

1 tbsp fresh parsley, chopped

1/4 tsp Kosher salt

Cracked black pepper, to taste

3 tbsp mayonnaise

1 tbsp spicy brown mustard

1/4 cup unseasoned bread crumbs

3 tbsp unsalted butter

6 slider rolls

Remoulade sauce

Lemon wedges (garnish)

Chives, thinly sliced (garnish)

lion's mane crab cakes

Method

1. Mix first 10 ingredients in bowl and separate into 6 loosely packed “crab” cakes.

2. Heat butter over medium heat in non-stick skillet. As soon as butter ceases to bubble, add “crab” cakes to pan (if butter begins to brown, reduce heat).

3. Cook until golden brown, flip and repeat. Continue cooking until internal temperature reaches 155°.

4. Remove from pan and place on paper towel or cooling rack.

5. Smear rolls with Remoulade, add “crab” cakes and top with chives. Serve with lemon wedge.