Fresh Lion's Mane Mushroom Recipes

Ingredients:

      12 oz Lion's Mane mushrooms, cleaned and shredded

      1 cup breadcrumbs

      ½ cup chopped red bell pepper

      ¼ cup chopped green onions

      1 teaspoon Old Bay seasoning

      Butter or oil for frying

      Lemon wedges

Directions:
 

1. In a bowl, mix shredded Lion's Mane mushrooms, breadcrumbs, bell pepper, green onions, and Old Bay seasoning.
2. Form the mixture into patties and refrigerate for about 20 minutes.
3. Heat butter or oil in a skillet over medium heat.
4. Fry the patties until golden brown on both sides.
5. Serve with lemon wedges and your favorite dipping sauce.

 Ingredients:

      12 oz Lion's Mane mushrooms, cleaned and diced

      2 cups Arborio rice

      2 tablespoons butter

      1 shallot, chopped

      6 cups vegetable broth

      ½ cup grated Parmesan cheese

      ¼ cup chopped parsley

      Juice of 1 lemon

Directions:

1. In a pot, sauté chopped shallots in butter until translucent.
2. Add diced Lion's Mane mushrooms and cook until they release their moisture.
3. Add Arborio rice and cook for a minute.
4. Gradually add vegetable broth, one ladleful at a time, stirring until absorbed.
5. Continue adding broth and stirring until rice is creamy and cooked.
6. Stir in grated Parmesan cheese, chopped parsley, and a squeeze of lemon juice.
7. Serve hot.

 Ingredients:

      12 oz Lion's Mane mushrooms, cleaned and sliced

      2 cups fresh spinach leaves

      8 eggs

      ¼ cup milk

      Salt and pepper to taste

      2 tablespoons olive oil

      1 cup grated cheese (optional)

 Directions:
 

1. Heat olive oil in a pan over medium heat.
2. Add Lion's Mane mushroom slices and sauté until they start to brown.
3. Add fresh spinach leaves and cook until wilted.
4. In a bowl, beat eggs with a splash of milk, salt, and pepper.
5. Pour the egg mixture over the cooked mushrooms and spinach.
6. Cook until the omelette is set, folding it in half.
7. Sprinkle with grated cheese if desired.
8. Serve hot.