Lion's mane recipe: how to cook lion's mane mushroom
Long before it became a supplement ingredient, lion's mane was simply an excellent culinary mushroom. White and covered in long, hanging spines, it has fibrous flesh and a mild flavour that many compare to crab or lobster. You do need to choose and cook it well, though: handled badly, it releases a lot of water and turns spongy. Here is where to find it fresh in Switzerland, how to prepare it, and two simple lion's mane recipes to try.
In short
- Lion's mane (Hericium erinaceus), also called bearded tooth mushroom, is an edible mushroom with a fibrous texture and mild taste.
- In Switzerland, fresh lion's mane is mostly sold by mushroom growers, at some markets and in delicatessens or organic shops, and occasionally in supermarkets.
- In the wild it is rare and on the red lists of several European countries, so buy cultivated mushrooms instead.
- The key to cooking it: do not wash it under running water, and start by searing it in a dry pan so it releases its water.
- It keeps for a few days in the fridge in a paper bag, and freezes better once cooked.
Where to find fresh lion's mane in Switzerland
Fresh lion's mane is still a niche product, but it is getting easier to find. Your best options:
- Mushroom growers: several Swiss farms grow speciality mushrooms and sell directly, on site or online.
- Markets: some mushroom stalls carry it, depending on season and supply.
- Delicatessens and organic shops, in the fresh mushroom section.
- Supermarkets, more occasionally, among speciality mushrooms.
- Grow kits, to grow it at home on a block of substrate.
Foraging is not a good idea. Wild lion's mane is rare and considered threatened in several European countries, and cultivated mushrooms offer consistent quality. To learn more about the mushroom itself, read our lion's mane guide.
Choosing and preparing lion's mane
Choosing
Good lion's mane is firm, white to cream, with a fresh, light smell. Avoid pieces that are turning distinctly yellow or brown, feel soft or wet, or smell sour. Yellowing is a sign of age and often comes with a slight bitterness.
Cleaning
Lion's mane behaves like a sponge. Do not rinse it under the tap and never soak it. Trim off the base where it was attached to its substrate, then brush it gently or wipe it with a slightly damp cloth.
Cutting
For a "pulled" texture, tear it by hand along its fibres. For slices, cut it into thick pieces with a knife. Either way, keep the pieces generous, as it shrinks during cooking.
The golden rule: dry-sear first
Start in a hot pan with no fat. The mushroom releases its water, which evaporates. Only then add butter or oil, so it browns instead of stewing. Like most mushrooms, eat it well cooked.
Lion's mane recipe 1: pan-fried with butter and thyme
Serves 2, 15 minutes.
- 250 to 300 g fresh lion's mane
- 25 g butter
- 1 garlic clove
- 3 to 4 sprigs fresh thyme
- A splash of neutral oil
- Salt, pepper, a few drops of lemon juice
- Clean the mushroom and tear it into bite-sized pieces.
- Heat a large pan over medium-high heat. Add the pieces to the dry pan without crowding them, stirring now and then, until the released water has evaporated.
- Add the oil and brown the pieces on all sides.
- Lower the heat and add the butter, crushed garlic and thyme. Spoon the foaming butter over the mushrooms for one to two minutes.
- Season with salt, pepper and lemon and serve straight away, on toast, with pasta or as a side.
Recipe 2: lion's mane "steak"
Serves 2, 25 minutes.
- 1 large lion's mane, about 400 g
- 2 tbsp neutral oil
- 30 g butter
- 2 garlic cloves, 2 sprigs thyme or rosemary
- 1 tbsp soy sauce (optional)
- Salt, pepper, flaky salt
- Cut the mushroom into two or three thick slices, about 2 cm each.
- Heat the oil in a heavy pan over medium-high heat. Add the slices and press them down with a spatula or a second pan on top: they will release water and become denser.
- Cook without moving them until a deep golden crust forms, then flip and press the other side.
- Lower the heat, add the butter, garlic and herbs, and baste the slices for a few minutes.
- Deglaze with soy sauce if you like, add pepper and finish with flaky salt. Serve with mashed potatoes, roasted vegetables or a salad.
How to store lion's mane
- In the fridge: in a paper bag or a container that is not airtight, for a few days at most. Sealed plastic makes it damp.
- In the freezer: preferably once cooked. Raw, it loses some of its texture when thawed.
- Dried: it becomes firmer and is best used rehydrated in broths and sauces.
Cooking it or taking it as a supplement?
These are two different things. In the kitchen, you eat the fresh mushroom as a food, for its taste and texture. Supplements usually contain an extract or powder, with a set amount per dose. To understand what a product contains, our article on fruiting body vs mycelium helps you read the label, and our guide on buying functional mushrooms in Switzerland offers quality pointers.
If you prefer a ready-to-use daily format, Morphée combines lion's mane with vitamins C and B6, zinc and biotin, as a chocolate-flavoured liquid (CHF 54.90 for 30 doses).
Frequently asked questions
What does lion's mane taste like?
Mild and slightly sweet, with a fibrous texture often compared to crab or lobster meat.
Can you eat lion's mane raw?
It is not recommended. Like most mushrooms, it is eaten cooked, and cooking also improves its texture.
Why is my lion's mane spongy?
It was probably washed, or put straight into fat. Dry-sear it first so its water evaporates.
Can I forage lion's mane?
It is rare and protected or threatened in several countries. Leave it where it grows and buy cultivated lion's mane.
Want to get to know the mushroom better before you start cooking? Begin with our complete lion's mane guide.
