Lion's Mane Mushrooms in Garlic Butter
I’m going to assume that the name of this mushroom comes from the fact that it looks very “hairy”, and like the mane of a lion. It’s really a beautiful thing, light and fluffy with many nooks and crannies for whatever flavors you throw its way. A simple sauté in garlic butter is lovely with this particular 'shroom.
- 1 generous pat of butter, plus a bit more on-hand in case the urge to add more arises (1/2 olive oil, 1/2 butter also works)
- 1-2 heads of Lions Mane mushrooms, cleaned and sliced into 1 inch pieces.
- 1-2 cloves minced garlic
- Salt and pepper to taste
1. Heat a large skillet on medium heat until hot and before adding your mushrooms. 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.
2. Once browning some, add your butter and garlic and let the butter work into the nooks and crannies of your 'shrooms.
3. 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).
4. Toss and taste for tenderness, and season with salt and pepper to taste. Enjoy!