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16 Lions Mane Mushroom Recipes

Lion’s Mane mushroom is one of the delicious and healthy vegetables, So I tried to collect a list of delicious Lion’s Mane mushroom recipes that will be perfect for family dinner. Here is a collection of 16 Lions Mane Mushroom Recipes:

1. Pan Fried Lion’s Mane Mushrooms Recipe

When it comes to Lion’s Mane, I have found that this recipe for Pan-Fried Lion’s Mane Bites is the absolute BEST! Deliciously tender, juicy, chewy, and meaty, with a light smokiness. Few ingredients and minimal time are required for this easy recipe.

For those interested in trying wild mushroom dishes, this is an absolute must. You can easily cultivate lion’s mane mushrooms at home, and I’ll show you how.

2. Vegan BBQ Pulled Lion’s Mane Mushroom Tacos

I’ll risk ridicule and claim that the vegan pulled pork alternative I just made is the best there is. That’s right; it’s even more delicious than jackfruit! Much, much better, in fact. Smoky, savory, slightly spicy, and incredibly “meaty,” these BBQ pulled Lion’s Mane mushroom tacos are like little explosions of flavor.

Although jackfruit makes a good vegan “pulled pork,” I’ve never liked it in tacos or burritos because of its naturally tart flavor and because its texture is too crumbly and not stringy enough. To contrast, the Lion’s Mane mushroom was merely a figment of your imagination.

They have the consistency of velvet and are so tender and juicy that they fall apart in your hands like a dream. They’re like a sponge when it comes to absorbing seasonings and sauces.

3. Lions Mane Crabcakes

You’ve found the one and only authentic lion’s mane mushroom crab cake recipe. In terms of pageviews, this mushroom dish is among the site’s all-time best.

Crab cakes are what I usually recommend when asked about a good dish to make with Hericium / Lion’s mane mushrooms. Even after being sautéed and browned, they’re delicious on their own, but what really sets them apart is the crab-like texture and flavor.

4. Lion’s Mane Mushroom “Shrimp” Scampi

Bring a large pot of salted water to a boil, then add the pasta.
The “shrimp” need to be prepared. One tablespoon of olive oil should be heated in a big skillet. After the pan is heated, add the mushrooms and sear them for about 2 minutes on each side. Finalize with salt, pepper, and the juice of half a lemon (approximately 1 tbsp).

Take away from heat and put aside. Get the pasta on the stove. When the water for the pasta comes to a boil, add the pasta and cook it until al dente as directed on the package. Instead of draining your spaghetti, save the water to use later. When necessary, this is a fantastic method for eking more use out of your sauce. At the end, if the scampi is too thick, just thin it up with a few spoonfuls of pasta water.


Start cooking the scampi. Repeat with the remaining 2 tablespoons of olive oil and the same big skillet over medium heat. Cook the garlic in the oil for a minute (until straw colored). After 3 minutes of simmering, the white wine should have reduced by nearly half.

Simmer for 5 minutes with the added lemon juice and veggie broth, or until reduced and glossy. Coat the pasta with the sauce and add it to the skillet. Amounts of the pasta water should be added by spoon until the required consistency is reached. Include the “shrimp” in your sentence. Add salt, pepper, and crushed red pepper to taste. Parsley and vegan parmesan (or bread crumbs and nutritional yeast) go on top (if using).

5. Lion’s Mane Mushroom Swiss Burger

You should try a taste of that vegetarian burger before you pass judgment. Seriously. Mushrooms have a reputation for being meaty, but this one—especially after being sautéed in butter—lives up to that reputation. To some extent, it reminds me of seafood, and in a good manner. Justin thought they were delicious and that we should cook them again right away. We’re prepared for the week ahead with frozen bread and fresh mushrooms.

The purchase of the mushroom in the image above is the subject of a fantastically embarrassing tale on my part.

I was having a strawberry Jared’s ProPop while having a conversation with the mushroom people and making my selection.

.and I let it all drip out. Within a Mushroom. On the fluffy white surface, there was a little, vivid red spot. And I felt terrible about it. My initial thought was, “Oh my goodness, this is so embarrassing, I’ll just get this one!” It’s not a good way to make an initial impression. But things worked out in the end; the burger had almost little strawberry flavor.

6. Lion’s Mane Mushroom Risotto

The incredible taste and creamy richness of risotto made with lion’s mane mushrooms is universally adored. Make this mushroom risotto for the holidays and watch it become the talk of the table.

Following my detailed, step-by-step guide, you’ll be able to prepare wild mushroom risotto with the skill of a gourmet chef. If you’re looking for a risotto recipe that doesn’t use wine, look no further.

When autumn arrives, it’s time to go on a quest for wild Lion’s Mane mushrooms, but after you’ve got them, what do you do with them? Prepare mushroom risotto, of course!

7. Lion’s Mane Mushroom Soup With Broccoli And Potatoes

Add the olive oil and the diced onions and potatoes to the soup pot. To get a transparent onion color, cook on medium heat for around 10 minutes. Always be sure to give the potatoes a good stir to prevent them from sticking to the bottom of the pan, and don’t be afraid to add a little additional olive oil or butter if you feel it’s required.

Increase the amount of other essential elements Lion’s mane mushrooms, broccoli, garlic, black pepper, sea salt, milk, or vegetable broth, and lemon juice. Raise the heat and bring to a boil. Then reduce heat to low and simmer, stirring periodically, for 30–45 minutes. Use an immersion blender (the easiest method) or a food processor to puree the soup until it’s smooth, but be careful when working with boiling soup. If you want to preserve the freshness of the lemon taste, now is the time to add it.

Add freshly grated cheese (we used cheddar) and seasonal flowers after blending and plating (we used garlic chive and rosemary flowers).

8. Lion’s Mane Mushroom Cream Sauce With Beef

Creamy and delicious, the Lion’s Mane Mushroom Cream Sauce will have you reaching for more. Because of the hearty Lion’s Mane mushrooms, this mushroom cream sauce has a savory, rustic flavor.

This dish for beef in mushroom cream sauce is perfect if you’re in the mood for a substantial meal.

A favorite dinner in my house is thinly sliced beef or venison topped with a mushroom cream sauce. Remove the beef or venison from the recipe if you don’t like it.

More Recipes:

9. Lion’s Mane Nuggets

If you have difficulties convincing your picky eater to eat vegetables, try these mushroom nuggets as an alternative!

They’re not quite the same, but they come very close to tasting like Dino Buddies.

Even better, they have a striking resemblance to McDonald’s nuggets. They’re delicious, too!

Enhanced by the addition of salt, pepper, and garlic… Indeed, how could one possibly find fault with this?

Include these with your chicken nuggets to make sure your child receives a full dose of protein and vegetables. When combined, the two are indistinguishable. Bring some sauces to dip your food in.

10. Lion’s Mane Mushroom Salad

In 2 teaspoons of organic canola oil, saute the mushrooms until they are just beginning to brown. Take it off the stove, and set it aside. Over medium heat, warm 1 tablespoon of canola oil. Toss the chile flakes and sesame seeds in a dry pan and toast them until they are fragrant and golden. Mix in the garlic, ginger, and shallot. Roast until the outside is a deep golden color.

Bring the fungi back to the stove and season with salt and pepper to taste. Turn the burner up to high and pour in the sherry. Dry out by reducing. Include the vinegar and mushroom stock. Thicken up the reduction till it’s nice and thick. Season to your liking. Delay the cooling process for a while.

11. Air Fryer Lions Mane Mushrooms {deep Fried Version Too!}

This air fryer mushrooms dish is perfect for busy people who like fried mushrooms but don’t have the time to make them from scratch. These breaded mushrooms cooked in an air fryer are ready in about 15 minutes. I also provide instructions for frying them on the stovetop in case you don’t have access to an air fryer.

It’s simple to fry these mushrooms in a skillet on the stove. The mushrooms must be washed and breaded twice. Put roughly two to three inches of oil into a dutch oven and heat it to medium-high. It’s time to get the oil hot.

Canola or avocado oil are two options I like to use. High temperatures won’t harm these oils much. To paraphrase: (Do NOT use olive oil!)

Once the oil reaches 350 degrees Fahrenheit, throw in some mushrooms. After 1-2 minutes, use a slotted spoon to move them about and flip them over. When the outside is golden and crisp, remove from the oil and place on a platter lined with paper towels.

12. Lion’s Mane Mushroom “Lobster” Roll

One tablespoon of olive oil should be heated over medium heat in a big pan. Sear the mushroom slices in a pan for 2 minutes total. Take out the fungi, and pat them dry with paper towels. When the mushrooms have cooled, shred them using two forks or your fingers.


Combine the vegan mayonnaise, garlic powder, and lemon juice in a medium bowl and stir until smooth. Incorporate some chopped celery, red onion, chives (or dill), and seaweed if you want. Blend everything together thoroughly by whisking. Adjust the dressing’s seasoning with salt, pepper, and paprika to taste. Shred some mushrooms and throw them in, mixing them very well.


Prepare a grill or preheat a skillet on the stovetop. Oil the rolls on the exterior with olive oil. The buns need about a minute a side in the toaster to get a light golden color. Toast the interior of the bun for approximately a minute after you split it open. (Alternatively, the rolls can be broiled for a few minutes on a low heat setting. Be careful that they don’t catch fire!

13. Lion’s Mane Coffee Recipe

The anti-inflammatory ingredients in adaptogenic beverages like mushroom coffee. Coffee’s robust taste goes well with the lion’s mane mushroom’s seafaring, earthy undertones. You may enjoy all of the positive health effects of this coffee by simply adding your preferred sweetener and/or creamer.

Making and drinking lion’s mane coffee is a novel and delicious way to experience this special medicinal fungus. However, you may utilize lion’s mane mushrooms for more than simply medicine. And they’re fantastic in the kitchen, too, because to their robust flavor and meaty texture, which complements a broad range of dishes.

14. Vegan Lion’s Mane Mushroom Sushi

This vegan lion’s mane mushroom sushi has the mushrooms as the main ingredient along with sweet potatoes and chives. The umami in every bite is a tribute to the lion’s mane mushroom, a delicious delicacy that is quickly gaining in popularity. This roll demonstrates that there is more to vegan sushi than cucumber rolls; there is a whole spectrum of exciting and novel flavors to explore. Join us as we explore the delicious world of handmade sushi.

15. Lion’s Mane Cacao Shake

Lion’s Mane Mushroom Powder has been a lifesaver for me. Amazing results have been found in research using this medicinal fungus to aid brain function and nervous system wellness. In addition to vitamins and minerals, Lion’s Mane includes hericerins, erinacines, and some glycoproteins and polysaccharides.

Clinical trials are in underway to evaluate its neuroprotective and cancer-fighting effects. It has been linked to a reduction in the risk of developing stomach ulcers, a strengthening of the immune system, an increase in energy, and a decrease in depression. In a convenient powder form, it enhances the flavor of many foods, including beverages and soups. Give your mind a lift with this delicious cacao drink.

16. Vegan Mushroom Paella With Chorizo

In my opinion, the two most important components of paella are rice and saffron. That’s up to the chef to decide now. The finest variety to use is Bomba rice since it can soak up to three times its weight in liquid and taste. Paella gets its stunning color and distinctive flavor from saffron.

My motivation to cook this paella came from the fiery heat and other flavors present in a traditional Portuguese seafood stew. The meatiness and lobster/shrimp-like flavor of lion’s mane mushrooms make them an excellent substitute for seafood. I opted for chorizo seitan to keep the dish vegetarian and vegan (a wheat product). The adaptability of vegetables is one of my favorite aspects of paella.

Whatever you have on hand that goes well with your components can be used. Utilize your tried-and-true ingredients in addition to whatever else you could find in your crisper. Our most recent attempt at making paella is detailed in the recipe below.