Recipes for Lion's Mane
Try our new recipes for Lion's Mane and let us know how you go
Lion's Mane Hearts
The next recipe in our series utilizes the thickest “hearts” of the mushroom and virtually transforms them into the flavour, texture and look of soft-shell crab. Here, we utilize that entire beautiful slab of greatness as the main ingredient in an incredibly satisfying sandwich.
Ingredients
1/2 cup all-purpose flour
1/2 cup cornmeal (we prefer medium grind)
1/8 teaspoon cayenne pepper
1.5 tablespoons Old Bay seasoning, divided
1 tsp GMG salt
4 cracks freshly ground pepper
2 large eggs, beaten to blend
340g of GMG Lion’s Mane mushrooms, 4 large 3/4” centre cuts
1 cup vegetable oil
4 brioche rolls, toasted
Mayonnaise
Lettuce
4 1/4” slices of large beefsteak tomato
Method
1. Mix flour, cornmeal, 1 tbsp Old Bay, 1 tsp GMG salt and black pepper in medium bowl.
2. Coat mushrooms in dry blend, pat off any excess dry blend, dip in egg then coat one final time in dry blend. Place on flat surface.
3. Heat oil over med/high heat in large skillet and, when oil bubbles with a small addition of dry blend, place mushrooms in skillet. Cook until golden brown on one side, flip and cook until golden brown on
other side. Remove and set aside on cooling rack. Season with 1/2 tbsp Old Bay and additional salt if desired.
4. Smear both sides of toasted roll with mayonnaise, place lettuce and tomato on bottom then add mushroom.
Lion's Mane Mushroom Egg Drop Soup
Ingredients
1 tbsp vegetable oil
1 tbsp ginger, minced
1 tbsp spring onion whites, thinly sliced; 2 tbsp spring onions greens, thinly sliced
940ml chicken stock
2 tbsp soy sauce
1/2 tsp GMG salt
1 dash white pepper
1 tap sesame oil
170g of GMG Lion’s Mane mushroom
2 eggs, beaten
Method
1. Heat medium stock pot over low heat. Add oil, scallion whites and ginger and sweat until translucent.
2. Add stock, soy sauce, salt, white pepper and sesame oil. Raise heat to med/high and bring liquid to simmer.
3. Add mushrooms and simmer for 5 minutes.
4. Whisk in eggs slowly in a constant stream.
5. Serve immediately and garnish with scallion greens.
3. “Soft Shell” Lion's Mane Mushroom Sandwich
She "Crab" Lion's Mane Mushroom Soup
Ingredients
5 tbsp unsalted butter
5 tbsp flour
1 medium white onion, small dice
1 stalk celery, small dice
3 cloves garlic, minced
1900ml whole milk
470ml heavy cream
1 cup stock (chicken preferred)
1/2 cup sherry wine
2 tbsp fresh dill, minced
1 tbsp Worcestershire sauce
1/4 tsp cayenne
500g of GMG Lion’s Mane mushrooms, pulled into bite-sized pieces
3 tbsp GMG salt
Cracked black pepper to taste
Fresh chives, minced (garnish)
Method
1. Place large stockpot over low/med heat.
2. Add onion, celery and garlic and sweat until soft and translucent.
3. Add butter and flour to make roux. Cook about 3 minutes (until “nutty” aroma begins to appear).
4. Slowly whisk in broth, then milk, heavy cream then sherry. Add Worcestershire sauce, dill and cayenne. Raise heat to med/high and stir often until liquid comes to a simmer.
5. Cover loosely and simmer for 30 minutes, stirring often. Ensure the bottom of the pot is scraped while stirring and that the heat is reduced if needed to prevent scorching.
6. Add mushrooms and simmer 5 minutes
7. Place in bowls and garnish with chives.