Lion's Mane Mushrooms in Garlic Butter

Lion's Mane mushrooms live up to their name. “Hairy” looking in appearance, like the mane of a lion, these mighty 'shrooms are unique and beautiful specimens. Light and fluffy, the nooks and crannies in these mushrooms absorb any flavors you throw their way. Our favorite way to cook Lion's Mane? A simple sauté in garlic butter.

Cooked just right, any notion that this is fungus goes out the window, and only the perfect vessel for butter and garlic flavor remains. Reminiscent of lobster, try it on a salad with fresh summer corn, cilantro, and a squeeze of lime. 


  • 1 generous pat of butter (1/2 olive oil, 1/2 butter also works well)
  • 1-2 heads of Fat Moon Lion's Mane Mushrooms, cleaned and sliced into 1-inch pieces. 
  • 1-2 Cloves Garlic, minced
  • Salt and Pepper, to taste


How to Make:

1. Heat a large skillet on medium heat until hot before adding your mushrooms.

2. Dry cook the mushrooms over medium heat for a few minutes until they begin to brown and release water.  Do not crowd the pan, it's better to work in batches to avoid steaming the mushrooms. Be gentle, a lot of tossing around will cause your 'shrooms to lose structural integrity.

3. Once browning some, add your butter and garlic. Let the butter work into the nooks and crannies of your 'shrooms.  

4. The butter will get absorbed into the mushrooms as they cook. You can add extra to the pan as needed/desired. Cook until the butter has fully melted and the garlic is fragrant and just beginning to brown (about 5 minutes).

5. Toss and taste for tenderness. Season with salt and pepper to taste. Enjoy!