PAN-FRIED LION’S MANE

by with No Comment Lion's Mane

At Gratitude Garden Farm, we love showcasing the incredible versatility of mushrooms, and Lion’s Mane is no exception. With its unique, fluffy texture and delicate, seafood-like flavor, this standout mushroom transforms beautifully when pan-fried to golden, crispy perfection.

Simple yet indulgent, pan-fried Lion’s Mane mushrooms make a satisfying meat alternative or a stunning side dish. With just a few quality ingredients and a hot skillet, you can unlock the rich, savory flavor and irresistible texture that make Lion’s Mane a favorite among mushroom lovers.

Let’s get cooking and savor the crispy goodness of this farm-fresh delight!

INGREDIENTS:

For the mushrooms:

  • 1 lb lion’s mane mushrooms wiped clean and sliced into ⅓-inch pieces
  • 1 egg
  • ½ cup milk (any kind – unsweetened and unflavored if using plant milk)
  • 1 cup all-purpose flour
  • 2 teaspoons paprika
  • 2 teaspoons dried basil (or Italian seasoning or oregano)
  • 1 ½ teaspoon sea salt
  • 1 teaspoon ground pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3-6 tablespoons olive oil for cooking (or cooking fat of choice)

For the dip:

INSTRUCTIONS:

  • In one bowl, mix together the egg and the milk. In another bowl, combine the flour with all the dried seasonings—paprika through onion powder, and mix well.
  • Dip one slice of lion’s mane mushroom into the egg mixture, then dredge it in the flour mixture. Set aside on a large plate or a cutting board. Continue until about all the mushrooms are dipped and dredged.
  • Preheat a large skillet over medium heat. Add 1-2 tablespoons oil to the skillet, and swirl it around. Place the dredged mushroom slices into the skillet, taking care not to crowd the pan. Lower the heat to low and tilt the pan around a little to spread the oil around. Cook for 3-4 minutes per side, taking care not to burn the mushrooms.
  • Carefully remove the fried mushrooms from the skillet and place on a paper towel to absorb any excess oil.
  • Wipe down the skillet with a clean paper towel (use tongs to hold the paper towel so you don’t burn your hand!!), and repeat steps 3-4 until the mushrooms are all cooked.
  • Mix together ketchup + mayo (or use your favorite dip) and serve warm.

NOTES:

Recipe variations:

  • Instead of all the seasonings, you can use 3 tablespoons of your favorite seasoning mix.
  • Use smoked paprika for a touch of smokiness, or a few pinches of cayenne for some spice.
  • Use gluten-free flour if you need to.
  • Squeeze some fresh lime over the cooked fried mushrooms.

Recipe by babaganosh

LION’S MANE STEAK

by with No Comment Lion's Mane

Known for their meaty texture and delicate, seafood-like flavor, Lion’s Mane mushrooms make the perfect plant-based steak alternative. When grilled or seared to perfection, these hearty mushrooms take on a satisfying, steak-like bite, making them an impressive main dish for vegetarians and meat-lovers alike.

Whether you’re looking for a delicious dinner that’s both indulgent and nourishing or a stunning centerpiece for your next meal, these Lion’s Mane steaks will elevate any plate.

Let’s dive into this simple yet decadent recipe that highlights the true beauty of farm-fresh mushrooms!

INGREDIENTS:  

  • 3 TBSP olive oil
  • 1 TBSP plant based butter 
  • 1 LB lion’s mane mushrooms
  • 1 TSP granulated onion
  • 1 TSP sea salt
  • 1/2 TSP fresh black pepper

INSTRUCTIONS:

  1. What a large heavy pan such as a cast iron over medium heat until very hot, about 2 mins. Add half the oil & butter, swirling to coat the pan. Use a second heavy pan or a couple of foil covered bricks to weight down and press/sear the mushrooms. Cook for 2 minutes, then remove the weight and transfer the mushrooms to a work surface. 
  2. Add the remaining oil and butter to the pan, swirling to coat. Flip the mushrooms and season the cooked side with half of the granulated onion, salt, and pepper. Return the mushrooms to the hot pan, raw side down. Return the weight to the mushrooms and press/sear the other side for 2 minutes. Remove the weight and flip the mushrooms in the pan. Season the newly cooked side with the remaining seasonings.
  3. Return the weight to the mushrooms and cook another 2 minutes repeat the process of flipping, weighting down, and searing the mushrooms until they are condensed and pressed, crispy, and golden brown with almost no liquid left in the pan, about 10 minutes total. Poke the mushrooms to test whether they are finished cooking. They should feel compact yet fleshy, the way the fleshy base of your thumb feels when you poke it while firmly making the okay sign. 

Recipe by wicked kitchen  

LION’S MANE MUSHROOM “SHRIMP” SCAMPI

by with No Comment Lion's Mane

This plant-forward twist on the beloved shrimp scampi uses Lion’s Mane mushrooms to mimic the tender, flaky texture of shrimp, creating a dish that’s as delicious as it is nourishing.

With its rich garlic butter sauce, bright lemon flavor, and a sprinkle of fresh herbs, this recipe is a feast for the senses. Whether you’re looking to cut back on seafood or simply want to try something new, this Lion’s Mane “shrimp” scampi will make your taste buds sing.

Let’s get cooking and bring this exciting, farm-fresh dish to life!

INGREDIENTS:

  • 1/2 lb Lion’s Mane Mushrooms, sliced into shrimp sized pieces
  • 3 tbsp (45 grams) olive oil, split
  • 8 oz spaghetti or linguine
  • 5 cloves garlic, minced
  • 1/2 cup (124 grams) dry white wine (I used Sauv Blanc)
  • juice of 1 lemon, divided
  • 3/4 cup vegetable stock (176 grams) 
  • Salt, pepper and red pepper flakes to taste
  • vegan parmesan (can sub nutritional yeast and/or bread crumbs)
  • Optional: 1 bunch parsley 

INSTRUCTIONS:

  1. Fill a large pasta pot with salted water and bring to a boil.
  2. Prepare the shrimp  To a large skillet: heat 1 tbsp olive oil. Once hot, add sliced mushrooms and sear about 2 minutes per side. Finish with juice of 1/2 lemon (about 1 tbsp) and salt and pepper. Remove from heat and set aside.
  3. Prepare the pasta. Once the pasta water comes to a boil: add pasta and cook according to package directions (but make sure it’s al dente!) # ProTip: reserve the pasta water instead of draining. This is a great way to stretch your sauce if needed. You can spoon some pasta water at the end until the scampi reaches your desired consistency.
  4. Prepare the scampi. To the same large skillet: heat the remaining 2 tbsp of olive oil over medium heat. Sauté the garlic for about 1 minute minutes (until straw colored). Add the white wine and simmer for 3 minutes, until the liquid reduces by about half. Add the lemon juice and vegetable broth and simmer for 5 minutes until reduced and glossy. 
  5. Add the cooked pasta to the skillet and toss to combine. Spoon in the reserved pasta water until it reaches your desired consistency. Add in the “shrimp”. Season with salt, pepper and red pepper flakes to taste. Top with vegan parmesean (or bread crumbs/nutritional yeast) and chopped parsley (if using).

LION’S MANE CRAB CAKES

by with No Comment Lion's Mane

At Gratitude Garden Farm, we’re passionate about turning fresh, farm-grown ingredients into mouthwatering meals. These Lion’s Mane Mushroom Crab Cakes by Simply Veganized are a perfect example of how mushrooms can be transformed into a plant-based version of a beloved classic. With their meaty texture and delicate flavor, Lion’s Mane mushrooms mimic the richness of crab, making these cakes a savory, satisfying alternative that even seafood lovers will appreciate.

Crispy on the outside, tender on the inside, and packed with flavor, these Lion’s Mane crab cakes are a perfect appetizer, light meal, or fun twist for your next gathering. Let’s dive in and bring this farm-fresh, plant-forward dish to life with every bite!

INGREDIENTS:

For the Crab Cakes:

  • 8-9 oz lion mane mushrooms 
  • 2.5 tsp Old Bay seasoning, divided 
  • 1 stalk celery, or 1 jalapenõ pepper, deseeded & minced
  • 2 Tbsp white onion, minced 
  • 1 Tbsp fresh parsley chopped 
  • 1/2 cup Panko crumbs 
  • 1 tsp dijon mustard 
  • 1/2 tsp salt
  • 1/2 tsp vegan Worcestershire sauce 
  • Dash hot sauce
  • 1/4 cup JUSTEGG, 1 flaxseed egg or 1 egg
  • 1 Tbsp flour

For the Remoulade Sauce:

INSTRUCTIONS: 

  1. Tear mushrooms into small pieces(like lump crab meat). In a large nonstick skillet over medium-low heat, cook mushrooms in the dry pan, stirring occasionally to release their liquid, approximately 8 to 9 minutes. Add 1/2 tsp Old Bay seasoning and cook for another minute. Remove from pan to let cool.
  2. Combine all crab cake ingredients. Refrigerate 30 minutes. 
  3. Prepare remoulade by combining ingredients. Refrigerate until ready to use. 
  4. Heat skillet over medium-high heat with 2 Tbsp oil. Form 6 patties and fry 3 minutes per side. Place on paper towel and season with salt.
  5. Serve with remoulade and lemon wedges. 

Recipe by Simply Veganized