About 3-4 weeks ago, I ran into something named Lion’s Mane mushroom at the Litchfield CT farmer’s market. The taste is supposed to resemble crab meat.
YAY WOW, something NEW I’ve never tried before! Sussed isn’t quite the word!
I bought some, and attempted to make the “crabmeat” salad recipe they handed me at that time from it. That recipe was not a success, at least in my hands.
Last weekend, I managed to pick up some more of this mushroom, and decided to do my own thing with it. I like this variant! (A new YAY WOW, and I want more…)
Yes, there is a mild sea-foody-crabish taste to this mushroom, and I do like that.
I hope you can find this (the vendors grow this rather than wild-hunt it) and if you do, that you enjoy!
Apparently, there are a lot of good health benefits from this mushroom, including benefits towards nerve damage… of which I have some due to surgical damage, so I’m glad. I may need to buy a kit or whatever to grow this mushroom myself.
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Rest Time: None
Serves: 2
Leftovers: Why not?
Lion’s Mane Mushroom Stir Fry
- 50 grams / 1.8 ounces yellow onion, sliced
- 150 grams / 5.3 ounces lion’s mane mushroom, hand-shredded
- 150 grams / 5.3 ounces either bok choy, Swiss chard, or kale, or similar hardy cooking green. Chopped for bite-sized portions.
- Avocado (or other cooking oil) as needed. (I started off with 2 tablespoons, but needed a couple more.)
- 3 good tablespoons Shiitake stir fry sauce or Teriyaki sauce, gluten free (I used Wan Ja Shan’s gluten free organic shiitake stir fry sauce, but San-J’s gluten free teriyaki sauce is also worthwhile).
- 1 large clove minced garlic, or 1/4 teaspoon good garlic powder
- Ground pepper to taste
- Optional red pepper flakes, to taste. A little go a long way.
Prep everything, heat the oil in a medium skillet, and then add the onion. Allow this to cook until translucent. About 10 minutes. Stir occasionally.
Add the lion’s mane mushroom. Stir occasionally, and add more oil if necessary. 5 or 10 more minutes, until the mushroom surfaces get soft and with that cooked-mushroom texture.
Add the bok choy and all seasonings. Continue to stir periodically until the bok choy (or your veggie of choice) is done.
Serve and enjoy.
AND drop on over to the Fiesta Friday link party, where you can yummy up all sorts of great meals! This week co-hosted by: Laurena @ Life Diet Health and Jenny @ Apply To Face Blog.
And I’ve discovered a new destination, which makes me happy: the Homestead Blog Hop.
Sea Vegetable
Of Goats and Greens 
Never saw this mushroom. Thanks for the learning! The dish looks delicious! 🙂
Thanks!
I have never seen this before! Fascinating!
Yes, but if you do find it… worth it!
This is a first one for me. Looks great !!
I may see if I can grow it from one of those mushroom kits. (I have an oyster mushroom kit I want to set up soon.)
Thats a challenge. The kind of effort and techniques required are unique. Great if you can manage !!
I have never seen nor heard of a Lion’s Mane mushroom before! This is something so new to me, so intriguing!
I’m glad you used it in a recipe and loved it! 🙂
Thanks! New to me this spring as well… I do enjoy running into new foods. Brings out the playful side? Or something like that.
Oh wow! I’ve never seen that gorgeous looking mushroom either… How very exciting – I’m going to look for it now! A lovely recipe and vegan and gluten-free too hurrah! Thanks for linking and sharing this with us at Fiesta Friday.
I hope I can find it again… I don’t often these days get the chance to go to that particular farmer’s market.
Something new, woohoo! Haven’t seen them around here unfortunately.
Reblogged this on Wrinkle Farms and commented:
We can’t wait to try this!
Do enjoy!!!