Lion’s mane mushrooms are rich in vitamins such as thiamine, riboflavin, and niacin. They are also a good source of essential minerals such as manganese, zinc, and potassium. Lion's mane mushrooms have been used in traditional medicine for centuries. Modern science suggests the mushrooms may have health benefits, including fighting dementia, treating nerve damage, managing diabetes, and preventing ulcers. But research in humans is still too limited to say whether those benefits are real. They are milder than shiitake mushrooms, but more intensely “mushroom-y” than a regular white mushroom. You can eat lion's mane mushrooms both raw and cooked. The raw format has a mild flavor and bouncy texture. Some people say that lion’s mane mushrooms taste like crab or lobster, making them a great plant-based or crustacean-allergy substitute for seafood.
A QUICK RECIPE
Slice the mushroom about 3-4ml in depth.
Peel two cloves of garlic and crush them hard under your knife.
Put your frying pan onto a medium-high heat and start melting your butter. If you are using oil, heat it up in the pan.
Drop the 2 crushed garlic cloves into the melted butter and fry for 1 minute, allowing the garlic juices to infuse.
Add your slices of lion's mane into the pan and fry on one side for 2 minutes, or until golden brown. If the pan dries out, then add in a teaspoon of extra vegan butter. Turn over the mushroom slices and repeat on the other side. Once the mushroom slices are golden brown all over, remove them onto a plate and discard the garlic cloves. Season them with a pinch of salt and black pepper. Alternatively, you can coat them in a tamari and maple syrup mix to add a balanced salty-sweetness to them. Serve them with your favourite dish (omelette, risotto, pasta, sandwiches, salads )or eat them on their own with some sauce.