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
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 I’ve discovered a new destination, which makes me happy: the Homestead Blog Hop.