Lion’s Mane Mushroom Stir Fry – Gluten-Free and Vegan

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!

recipe, lion's mane mushroom, stir fry, vegan, vegetarian, gluten-free, bok choy, soy

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.

recipe, lion's mane mushroom, stir fry, vegan, vegetarian, gluten-free, bok choy, soy

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.

recipe, lion's mane mushroom, stir fry, vegan, vegetarian, gluten-free, bok choy, soy

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.

recipe, lion's mane mushroom, stir fry, vegan, vegetarian, gluten-free, bok choy, soy

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.

lions mane mushroom-done2 logo

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. 





About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
This entry was posted in Asian & Asian Influenced, Cooking, Mushrooms, Vegan, Vegetarian and tagged , , , , , . Bookmark the permalink.

14 Responses to Lion’s Mane Mushroom Stir Fry – Gluten-Free and Vegan

  1. Never saw this mushroom. Thanks for the learning! The dish looks delicious! 🙂

  2. chef mimi says:

    I have never seen this before! Fascinating!

  3. This is a first one for me. Looks great !!

  4. 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! 🙂

  5. 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.

  6. Something new, woohoo! Haven’t seen them around here unfortunately.

  7. Reblogged this on Wrinkle Farms and commented:
    We can’t wait to try this!

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