Simple Garlic Butter Lion's Mane

Name: Simple Garlic Butter Lion's Mane
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 400 g Lion's Mane mushroom (cleaned, torn into bite-sized chunks); 3 tbsp butter (divided); 4 pcs garlic (cloves, thinly sliced); 1 tbsp olive oil; 1 pinch salt; 1 pinch black pepper (freshly cracked); 1 tsp thyme (fresh leaves, or 0.5 tsp dried); 2 tbsp parsley (fresh, chopped, for garnish); 1 tsp lemon juice (freshly squeezed)

RATING

0.0/5

TASTE SCORE

8/10

Golden, crispy-edged Lion's Mane mushrooms sautéed in rich garlic butter until tender and meaty. This simple preparation brings out the mushroom's natural crab-like flavor with just a handful of pantry ingredients. Ready in 15 minutes, it works beautifully as a side dish, over toast, or tossed with pasta.

PREP

COOK

10m

SERVES

1 CUP

148 cal

SERVINGS

INGREDIENTS

For 4 servings

400 gLion's Mane mushroom · cleaned, torn into bite-sized chunks3 tbspbutter · divided4 pcsgarlic · cloves, thinly sliced1 tbspolive oil1 pinchsalt1 pinchblack pepper · freshly cracked1 tspthyme · fresh leaves, or 0.5 tsp dried2 tbspparsley · fresh, chopped, for garnish1 tsplemon juice · freshly squeezed

NUTRITION · PER SERVING

148

CALORIES · 1 CUP

Protein3g · 8%

Carbs9g · 24%

Fat12g · 73%

Fiber3g

Sugar1g

Saturated fat6g

Cholesterol23mg

Sodium112mg

Potassium327mg

Phosphorus102mg

How we calculate →

METHOD · 6 STEPS

prep
Clean and tear the Lion's Mane mushrooms.
1.Gently brush off any debris from the mushrooms using a soft brush or paper towel — do not wash under running water.
2.Tear the mushrooms into bite-sized, irregular chunks roughly 1 to 1.5 inches wide.
saute · ~7 min
Dry-sauté the mushrooms to release moisture.
Heat a large skillet over medium heat. Add the mushroom pieces in a single layer and cook undisturbed for 3 to 4 minutes, until they begin to release their moisture and the bottoms turn golden. Stir and continue cooking for another 2 to 3 minutes until the pan is nearly dry and the mushrooms have shrunk slightly.
TIPMushrooms act like sponges — dry-sautéing first drives out water and concentrates their flavor before adding any fat.
saute · ~3 min
Add oil and half the butter, then crisp the mushrooms.
1.Push mushrooms to the edges and add olive oil plus 1½ tbsp butter to the pan.
2.Once butter melts, toss mushrooms to coat evenly.
3.Cook 2 to 3 minutes without stirring so the edges turn deeply golden and crispy.
saute · ~1 min
Sauté garlic and season.
1.Add sliced garlic and thyme, then toss everything together.
2.Cook 30 to 60 seconds until garlic is fragrant and just beginning to turn pale gold — don't let it brown.
3.Season with salt and pepper, tossing to distribute.
TIPGarlic burns quickly and turns bitter. Keep the heat at medium and pull it off as soon as it smells aromatic.
garnish
Finish with remaining butter, lemon juice, and parsley.
1.Remove the skillet from heat.
2.Add the remaining 1½ tbsp butter and stir gently until it melts into the mushrooms.
3.Squeeze over the lemon juice and sprinkle with fresh parsley.
4.Give one final toss and transfer to a serving dish.
serve
Serve immediately while hot and crispy.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Tear mushrooms into uneven chunks rather than slicing; the irregular edges create more surface area for crisping.
2
Don't crowd the pan when dry-sautéing — work in batches if needed to ensure even browning and moisture release.
3
Wait to add garlic until the mushrooms are nearly done to prevent it from burning and turning bitter.
4
Add the final butter off the heat so it emulsifies into a silky, nutty coating without separating.
5
Serve immediately after cooking; Lion's Mane loses its crispy edge quickly as it sits.
6
Leftover mushrooms reheat best in a dry skillet over medium heat to regain some crispness.

RECIPE VARIATIONS