Lion's Mane Mushroom

 Lion’s mane mushrooms are large, white, shaggy mushrooms that resemble a lion’s mane as they grow. This mushroom is popular in vegan and vegetarian recipes. It is absolutely delicious and provides an amazing hearty and firm texture, very similar to crab. It is mild in flavor and is an excellent vehicle to take on different flavors. Many describe their taste as “seafood-like,” often comparing it to crab or lobster. We source ours from Flat#12 Mushrooms in Buffalo. 

These mushrooms have both culinary and medical uses in Asian countries like China, India, Japan and Korea. Lion’s mane mushrooms contain bioactive substances that have beneficial effects on the body, especially the brain, heart and gut. Thoroughly heating them softens the mushroom, releasing the nutrients and medicinal compounds. 

9 Health Benefits of Lion's Mane Mushroom:

1. Could Protect Against Dementia. Studies have found that lion’s mane mushrooms contain two special compounds that can stimulate the growth of brain cells. In fact, lion’s mane mushroom and its extracts have been shown to reduce symptoms of memory loss in mice.
2. Helps Relieve Mild Symptoms of Depression and Anxiety.
3. May Speed Recovery from Nervous System Injuries.
4. Protects Against Ulcers in the Digestive Tract.
5. Reduces Heart Disease Risk.
6. Helps Manage Diabetes Symptoms.
7. May Help Fight Cancer. Some research suggests that lion’s mane mushroom has cancer-fighting abilities, thanks to several of its unique compounds. Although further study is needed, when lion’s mane extract is mixed with human cancer cells in a test tube, they cause the cancer cells to die at a faster rate. 
8. Reduces Inflammation.
9. Boosts the Immune System.

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​Storage & Preparation

Lion's mane mushrooms will last up to a week if properly stored and cared for, and they really aren't that finicky. Just keep them away from water—do not wash them until you are ready to eat them, if at all—and store them in your fridge away from the direct flow of cold air. (The crisper drawer will do just fine.) Brush off any dirt or black bits on the "fur" of the mushroom. Remove the "foot", where it was attached to the tree (it resembles the stalk of a cauliflower). Cut the mushroom into 1/2 inch steaks or as best you can, uniformly.

​Cooking Ideas

• Pan sautéed with butter
  
• Oven roasted with olive oil or butter and seasoning of choice
  
• Grilled

To sautee: Slice mushroom into steaks. Place them in a dry pan on medium heat. Cook for 5 to 7 minutes and flip. When the mushrooms have released water and start to brown, add the butter - about 2tbsp per medium head of lion's mane. Make sure every piece gets a bit on both sides. Be delicate as you handle them and don't stir them around. Season with salt and generous amounts of fresh ground pepper. Bring the heat down to low and cook until both sides are golden brown.

​The furry fronds will go from soft to crispy and soak up all that butter. So satisfying as a side dish or served warm on top of salad.

Vegetarian "Crab" Cakes
Ingredients

• Finely chopped or hand-shredded lions mane 
• 1 cup large yellow or white onion, finely diced
• 6 cloves diced garlic
• 1/4 cup diced sweet peppers
• 3/4 cup whole wheat bread crumbs or panko crumbs make your own by baking in oven on 200F for 20 minutes, then blending
• 2 duck eggs or large chicken eggs, beaten. To make this recipe vegan, use flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Allow to sit refrigerated for about 10 minutes to thicken.
• 3 Tbsp diced parsley 
• 3/4 Tbsp sea salt or to taste
• 2 Tbsp butter, softened to room temperature This is mixed into the patties prior to cooking. Butter your pan separately as-needed.
• Dash cayenne pepper
• Lemon for garnish (optional)

Directions

1. Place diced lion's mane, onions, and sweet peppers into lightly oiled skillet and sweat for about 15 minutes on low heat (3 on our stove), stirring regularly. The aim is to remove almost all the water from the ingredients, otherwise your crab cakes won't hold together. After 15 minutes, add garlic and sweat for another 5 minutes until no water remains in pan and ingredients are lightly browned. Remove from stove and let cool in bowl for 15-20 minutes. 
2. Add all other ingredients into bowl and stir together. Then mush ingredients together by hand for a few minutes until thoroughly consolidated. 
3. Form and cook a single test cake before making an entire batch. You want to make sure the moisture levels are just right and that the cakes will hold together. Tip 1: Make smaller ~3" diameter cakes to help them stick together and flip easier (larger cakes are more difficult). Tip 2: Let cakes gel together for about 5 minutes before cooking. Cook test cake in buttered skillet on low heat. If the test cake comes apart in the pan, you'll want to add more beaten egg and bread crumbs then try again. Then cook the whole batch!     
4. Serve with lemon wedge.