How to Cook Lion's Mane Mushrooms: 3 Easy Recipes

To cook lion's mane mushrooms, tear or slice them, cook out their water in a hot pan (pressing down helps), then brown them in oil or butter and season. Below are the basic method and three easy recipes: pan-seared lion's mane steaks, lion's mane "crab" cakes and a quick garlic sauté.

What is lion's mane?

Lion's mane (Hericium erinaceus) is an edible mushroom used in East Asian cooking. It grows on dead hardwood trees and looks like a white pom-pom of long, dangling spines (Memorial Sloan Kettering). You can find it fresh at farmers markets, specialty grocers and Asian supermarkets. Cooked, it is mild and tender, with a stringy texture often compared to crab or lobster.

Raw lion's mane is about 89% water. Per 100 grams it has about 35 to 43 calories, 2.5 grams of protein and 4.4 grams of fiber (USDA FoodData Central). All that water is why the cooking method matters.

How to clean and prepare lion's mane

• Choose: look for a firm, white or cream-colored mushroom. Skip any that are yellowed, slimy or sour-smelling.
• Clean without soaking: brush off debris or wipe with a damp paper towel. It absorbs water like a sponge, so avoid rinsing it.
• Trim the tough base where it was attached to the growing block.
• Cut or tear: slice into thick slabs for steaks, or pull it apart by hand into shreds for sautés and "crab" cakes.

The basic method: dry sear, then brown

The most common mistake is adding lots of oil to raw lion's mane. It soaks up the oil and stays soggy. Instead:

1. Heat a skillet over medium-high heat and add the mushroom dry, in a single layer.
2. Press it down with a spatula or a second pan. You will hear it sizzle as the water cooks out.
3. Once it stops releasing liquid, add oil or butter and let it brown without moving it too often.
4. Season at the end with salt, pepper, garlic, herbs or a splash of soy sauce.

Pan-Seared Lion's Mane Steaks with Garlic Butter

Thick slices of lion's mane pressed and seared until golden and crisp at the edges, then basted with garlic butter and thyme. Prep 10 min | Cook 15 min | Makes 2 servings.

Ingredients:

• 1 medium lion's mane mushroom (about 8 to 10 oz)
• 1 tbsp neutral oil, such as avocado oil
• 2 tbsp butter (or vegan butter)
• 2 garlic cloves, lightly smashed
• 2 sprigs fresh thyme (or 1/2 tsp dried)
• Salt and black pepper
• Squeeze of lemon and chopped parsley, to finish

1. Slice. Trim the tough base and cut the mushroom into slabs about 3/4 inch thick.
2. Dry sear. Place the slabs in a dry skillet over medium-high heat. Press down with a second heavy pan or a spatula for 3 to 4 minutes per side, until the water cooks out and the slabs flatten slightly.
3. Brown. Add the oil and cook for 2 to 3 more minutes per side, without moving them, until deep golden. Season with salt and pepper.
4. Baste. Lower the heat, add the butter, garlic and thyme, and spoon the melted butter over the steaks for 1 to 2 minutes.
5. Finish. Squeeze over a little lemon, scatter with parsley and serve right away.

Lion's Mane "Crab" Cakes

Shredded lion's mane cooked down, then mixed with the classic crab cake seasonings and pan-fried until crisp. Prep 15 min | Cook 25 min | Makes 6 small cakes.

Ingredients:

• 8 oz lion's mane mushroom
• 1 tbsp oil, plus 2 tbsp for frying
• 1 large egg
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp seafood seasoning (or 1/2 tsp paprika and a pinch of celery salt)
• 1 tbsp chopped parsley
• 1 tsp lemon zest plus 1 tsp lemon juice
• 1/2 cup panko breadcrumbs
• Salt and pepper
• Lemon wedges and tartar sauce, to serve

1. Shred. Pull the mushroom apart with your fingers into small, crab-like shreds.
2. Cook down. Cook the shreds in 1 tbsp oil in a skillet over medium-high heat for 6 to 8 minutes, until the liquid has cooked off and the edges are lightly golden. Let cool for a few minutes.
3. Mix. In a bowl, whisk the egg, mayonnaise, mustard, seafood seasoning, parsley, lemon zest and juice. Fold in the mushroom and panko, and season with salt and pepper.
4. Shape. Form into 6 small patties. Chill for 10 minutes if they feel soft.
5. Fry. Heat 2 tbsp oil over medium heat and fry the cakes for 3 to 4 minutes per side, until crisp, golden and hot all the way through. Serve with lemon and tartar sauce.

Garlic Sautéed Shredded Lion's Mane

A quick everyday sauté of torn lion's mane with garlic and soy sauce for tacos, rice bowls, pasta or toast. Prep 5 min | Cook 10 min | Makes 2 servings.

Ingredients:

• 8 oz lion's mane mushroom
• 1 tbsp olive oil
• 1 tbsp butter
• 2 garlic cloves, minced
• 1 tsp soy sauce or tamari (optional)
• Salt, pepper and a squeeze of lemon

1. Tear. Tear the mushroom into bite-size pieces.
2. Sear. Heat the oil in a large skillet over medium-high heat. Add the mushroom in a single layer and cook for 5 to 6 minutes, stirring only now and then, until the water cooks off and the pieces brown.
3. Flavor. Add the butter and garlic and cook for 1 minute, then stir in the soy sauce.
4. Season. Season with salt, pepper and lemon, and serve on tacos, rice, pasta or toast.

More ways to use lion's mane

• Pile the garlic sauté into tacos with slaw and lime.
• Toss it with pasta, olive oil, lemon and parmesan.
• Spoon it over rice with scallions and a little sesame oil.
• Add it to soups and ramen at the end of cooking.
• Tuck the seared steaks into a sandwich with garlic mayo.

A few safety notes

Buy lion's mane from a grocer or grower, and do not eat wild mushrooms unless an expert has identified them. Poison Control warns that look-alikes can fool you and that cooking does not make a poisonous mushroom safe (Poison Control). If you think someone has eaten a poisonous mushroom, call Poison Control at 1-800-222-1222.

Lion's mane is generally considered safe as a food. Even edible mushrooms can disagree with people who are sensitive to them, and abdominal discomfort, nausea and skin rash have been reported with lion's mane (Memorial Sloan Kettering), so start with a small portion the first time.

Lion's mane in your cup

Cooking with fresh lion's mane and taking lion's mane in a supplement or drink are different things. If you are curious about the drink side, NeuroCoffee blends instant Arabica coffee with lion's mane, chaga, cordyceps, reishi and turkey tail extracts plus Alpha-GPC, and you can see how to brew it in how to make mushroom coffee. For what the research says about lion's mane as a supplement, read our lion's mane supplement guide.

Frequently asked questions (FAQ)

What does lion's mane mushroom taste like?

Cooked lion's mane is mild and slightly sweet, with a tender, stringy texture that many people compare to crab or lobster. It takes on the flavor of butter, garlic and seasonings.

How long do you cook lion's mane mushrooms?

Most recipes take about 10 to 15 minutes on the stove: a few minutes to cook out the water, then a few more minutes to brown. Thick steaks take a little longer than torn pieces.

Do you need to wash lion's mane mushrooms?

Usually not. Lion's mane soaks up water like a sponge, so brush off any debris or wipe it with a damp paper towel and trim the base instead of rinsing it.

Can you eat lion's mane raw?

It can be eaten raw, dried or cooked, according to Memorial Sloan Kettering, but cooking gives it a much better texture and flavor, so most cooks brown it first.

How do you store fresh lion's mane?

Keep it in a paper bag or a container lined with a paper towel in the fridge and cook it within a few days, while it is still white and firm. Yellowing, a sour smell or sliminess means it is time to toss it.

Is it safe to eat wild lion's mane?

Only if a mushroom identification expert has confirmed it. Poison Control warns never to eat wild mushrooms unless an expert has identified them, because look-alikes can fool you and cooking does not make a poisonous mushroom safe.

Is eating lion's mane the same as taking a lion's mane supplement?

No. Memorial Sloan Kettering notes lion's mane is generally safe in food, while supplements are stronger than what you would use in cooking and can interact with some medications.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

This article is for general educational purposes only and is not medical advice. Consult a qualified healthcare professional before using supplements if you are pregnant, nursing, taking medication, or managing a health condition.

Learn more: read our mushroom coffee guide, what mushroom coffee tastes like and how to choose quality mushroom extracts.