LION'S MANE RECIPES
LION'S MANE STEAK
Mushrooms:
• 600 g lion’s mane mushrooms (4 thick “steaks”)
• 4 tbsp olive oil
• 2 tbsp soy sauce
• juice from 1 lemon
• 1 garlic clove, crushed
• 1 tsp smoked paprika
• Sea salt, black pepper
Romesco sauce:
• 2 red bell peppers (roasted)
• 1 garlic clove
• 50 g roasted almonds
• 1 tbsp tomato paste
• 1 tbsp red wine vinegar
• 3 tbsp olive oil
• A pinch of smoked paprika
• Salt, pepper
Tomato & summer herb salad:
• 4 medium ripe tomatoes
• 1 handful fresh basil and parsley, chopped
• 1 tbsp capers
• 1 finely chopped red onion
• 1 tbsp olive oil
• 1 tsp red wine vinegar or lemon juice
• salt, black pepper
Preparation:
1. Prepare the mushrooms: Slice the lion’s mane mushrooms into thick slices and marinate for 30 minutes.
2. Grill: On a hot grill or pan, cook for 4–5 minutes on each side until golden brown.
3. Sauce: Blend all the romesco ingredients into a sauce.
4. Salad: Chop and mix together the tomato herb salad.
5. Serve: Place the steaks on a plate, add romesco sauce on the side and plenty of tomato salad. If desired, also serve with a slice of crispy toasted sourdough.
LION'S MANE TACOS
For mushroom:
• 400 g lion’s mane mushrooms (torn into smaller pieces)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Sea salt, pepper
For the tacos:
• 8 small corn tortillas
• 2 avocados (mashed with lime juice)
• 1 small red onion (thinly sliced)
• A handful of cilantro
• Chili mayo
Preparation:
1. Tear the mushrooms into smaller pieces and mix with olive oil, paprika, salt, and pepper.
2. Sauté or grill the mushrooms for 5–7 minutes until golden brown and crispy.
3. Warm the tortillas, spread with avocado cream, add the mushrooms, onion, cilantro, and drizzle with chili mayo.
4. Serve immediately with lime wedges on the side.
LION'S MANE BURGER
For mushroom:
• 600 g lion’s mane mushrooms (2–3 large “discs”)
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tsp mustard
• 1 tsp maple syrup or honey
• Salt, pepper
For the burger:
• 4 brioche buns
• Lettuce leaves, tomato slices, pickles
• Burger sauce (e.g., mustard mayo or chili sauce)
Preparation:
1. Cut the mushrooms into thick “discs” or tear into larger chunks. Mix the marinade ingredients and marinate for 20–30 minutes.
2. Grill the mushroom discs over high heat for 4–5 minutes on each side.
3. Toast the buns, then layer with lettuce, mushroom disc, tomato, and sauce.
4. Enjoy warm.
CAESAR SALAD with LION'S MANE
For mushroom:
• 400 g lion’s mane
• 2 tbsp soy sauce
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tbsp sesame oil
• 1 tsp maple syrup or honey
• 1 clove garlic, grated
• 1 tsp fresh grated ginger
• Freshly ground black pepper
• Optional: a pinch of chili flakes
Mushroom preparation:
Cut the mushrooms into bite-sized pieces. Mix all the marinade ingredients together in a bowl. Pour the marinade over the mushrooms, mix well, and let marinate for at least 30 minutes. Then grill according to recipe.
For the salad:
• 1 large head of romaine lettuce, chopped
• 2 slices of toast or sourdough bread, cut into cubes and toasted into croutons
• 40 g parmesan shavings
For the Caesar-style dressing:
• 2 tbsp mayonnaise
• 1 tsp mustard
• 1 tsp lemon juice
• 1 small garlic clove (grated)
• 1 tbsp chopped capers
• 5 tbsp finely grated parmesan
• Water or olive oil to thin the dressing
Preparation:
1. Marinate the mushrooms with lemon, mustard, and oil, then grill for 4–6 minutes.
2. Toast the bread cubes until crispy.
3. Mix together the dressing ingredients and adjust taste and consistency.
4. Arrange the salad in a bowl, add the grilled mushrooms, croutons, and parmesan. Drizzle with the dressing.
MUSHROOM RISOTTO with LION'S MANE
Ingredients:
• 1 onion (chopped)
• 2 garlic cloves (chopped)
• 300g risotto rice
• 100ml dry white wine
• 800ml hot chicken or vegetable stock
• 400g Shroomwell mushrooms — lion’s mane and shiitake
• 50g grated parmesan
• 2 tbsp butter
• Thyme, salt, pepper
Preparation:
1. Heat some oil in a pan, sauté the onion and garlic until translucent. Add the rice and stir until it also becomes glossy.
2. Pour in the wine and let the alcohol evaporate.
3. Add the stock one ladle at a time, stirring constantly.
4. Meanwhile, fry the mushrooms in a separate pan, season them, and set aside.
5. When the rice is al dente (about 15–20 min), stir in some of the mushrooms, butter, and cheese.
6. Serve garnished with herbs, the reserved fried mushrooms, and black pepper.
LION'S MANE RECIPES
