Lion's Mane Pan-Fry, Garlic Butter
The simplest preparation. The one Joe makes weekly.
- Total time
- 12 min
- Hands-on
- 12 min
- Servings
- 2
- Difficulty
- easy
If you only ever cook lion's mane one way, this is it. Sliced into 1/2 inch medallions, seared hot in butter and garlic, finished with sea salt and lemon. The whole thing takes 8 minutes, the result is the texture and flavor of grilled scallop, and you taste exactly what the mushroom is. If the only mushroom recipe you ever try is this one, the platform has done its job.
Method
- 1
Heat 2 tbsp butter in a heavy skillet (cast iron preferred) over medium-high until foaming.
- 2
Add the lion's mane medallions in a single layer. Don't crowd. Press each lightly with a spatula. Sear without moving for 3 minutes — they should be deeply golden on the bottom.
- 3
Flip each medallion. Add the smashed garlic, thyme, and remaining butter. Tilt the pan and baste the mushrooms for 90 seconds with the foaming butter.
- 4
Transfer to a plate. Discard the garlic. Top with flaky salt and squeeze of lemon. Serve immediately.
Notes + variations
- •Smashed garlic (not minced) infuses the butter without burning.
- •Cold mushrooms straight from the fridge sear better than room-temp ones — surface moisture evaporates, edges caramelize.
Grow it yourself
This recipe pairs with the following cultivated strains. If you're growing at home, here's what to plant.
Cooking workflow
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