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Pan-seared lion's mane with lemon & thyme

Fresh lion's mane, cooked through in a skillet and finished with thyme, lemon and the pan juices.

The mushroom in this recipe

Fresh cultivated lion's mane

400 g / about 14 oz. Cut into slabs, release their moisture in a dry pan, then sear in olive oil and cook through.

AfterloAt the table

White lion’s mane and pink oyster mushrooms growing from blocks at a market stall.
Fresh mushrooms at a market stall, before preparation.

Lion's mane takes well to a skillet, but its pale surface can hide how much water is still inside. Start with a dry pan to let some of that moisture escape, then add the oil. Thyme and lemon finish the mushrooms without covering them in a heavy sauce.

Make it step by step.

Makes
2 plates, served as a side
Time
Allow about 30 minutes; thickness and moisture change the cooking time

Check as you go.

Ingredients

Tick off what you have ready.

Equipment

  • Wide nonstick or well-seasoned skillet
  • Knife and cutting board
  • Kitchen scale and fine grater for lemon zest
  • Spatula and measuring spoons

Steps

  1. Brush away debris, briefly rinse if needed, and pat the mushrooms dry. Trim the tough attachment base. Cut into slabs about ½ in / 1.25 cm thick so a browned surface does not hide a large uncooked center. Small loose pieces can go into the pan alongside the slabs.

  2. Warm the dry skillet over medium heat and add the mushrooms in a loose layer, using batches if needed. Turn occasionally as moisture releases and evaporates. Keep the heat moderate; loosen any sticking gently rather than tearing the slabs.

  3. Add the olive oil, salt and pepper, dividing them between batches if necessary. Cook on both sides until golden and tender all the way through. Allow roughly 5–8 minutes per side after adding oil, adjusting the heat and extending the time as needed. A thick or moist piece may need longer; do not serve a raw center.

  4. Lower the heat. Add the garlic and thyme and turn the mushrooms through the fragrant oil without browning the garlic. Remove from the heat, add the lemon juice and zest, and spoon the pan juices over the mushrooms. Divide between two plates and serve as a side.

Ingredient notes

Timing and yield

Times and yields are estimates. Afterlo has not kitchen-tested this recipe.

Fresh lion's mane, specifically

The Mushroom Council describes cooking lion's mane in a dry skillet before adding fat and seasoning. Use cultivated food mushrooms from a supplier; this page is not a guide to identifying a wild specimen. Mushroom Council: lion's mane

Food and extracts differ

This recipe uses 400 g of fresh food, not capsules, mushroom drops or concentrated powder. Those products have their own ingredients and directions. Their supplement research does not establish a benefit from eating this dish. Thorough cooking remains necessary. Illinois Extension: preparing mushrooms

Handling what is left

Wash hands and utensils, and clean the mushrooms just before cooking. Refrigerate any leftovers promptly in a shallow covered container at 40°F / 4°C or below. Do not leave perishable food out longer than two hours, or one hour when the surrounding temperature exceeds 90°F / 32°C. FoodSafety.gov: clean, cook and chill

Sources & ingredients

Sources checked .

Also in the kitchen.

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Shiitake noodle soup with ginger

At the table

Fresh shiitake, ginger broth and a handful of spinach. Cook the noodles separately and bring the bowls together at the end.

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