Garlic-Herb Sautéed Lion's Mane Bites

This is the recipe to make when you want to taste the mushroom itself. The method is simple: sear it patiently and let it brown. Chef Maggie Haren's shallot-and-vermouth sauté and Zach Papaleoni's garlic-herb version both stress letting lion's mane cook longer than you'd expect, because the flavor deepens as it browns.

Serves: 2-3 as a side | Prep: 5 min | Cook: 12 min

Ingredients

  • 8 oz lion's mane, torn into 1-inch pieces
  • 2 tbsp butter, divided
  • 1 tbsp olive oil
  • 1 small shallot, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp dry vermouth or white wine
  • 1 tsp fresh thyme leaves
  • 1 tbsp chopped parsley
  • Flaky salt and black pepper
  • Squeeze of lemon

Directions

  1. Heat a wide skillet over medium-high heat and add the olive oil and 1 tbsp butter.
  2. Add the mushroom in a single layer, with space between pieces. Cook undisturbed for 4-5 minutes until the underside is golden, then turn and keep cooking another 4-5 minutes.
  3. Lower the heat and add the shallot and thyme. Cook 2 minutes, then add the garlic for the last 30 seconds so it doesn't burn.
  4. Pour in the vermouth and let it reduce until nearly gone. Finish with the remaining butter, parsley, lemon, salt, and pepper.

Serving ideas

Spoon over toast with a fried egg, toss through pasta, or serve next to a steak.

Tips

Crowding the pan is the most common mistake. Cook in two batches if needed.