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CRISPY LION’S MANE STEAKS

Real dishes with fresh lion’s mane.

From quick weeknight ideas to richer dishes for special occasions — every recipe is made for real cooking, flavour and texture.

Preparing fresh lion’s mane with butter, garlic, herbs and lemon
Seared lion’s mane with butter, garlic, parsley and lemon

FEATURED RECIPE

A quick, aromatic recipe that highlights the meaty texture of lion’s mane and takes just minutes to cook.

◷ Total: 20 min♙ Servings: 2▥ Difficulty: Easy

INGREDIENTS

  • 400 g fresh lion’s mane
  • 25 g butter
  • 1 tbsp olive oil
  • 2 large garlic cloves
  • juice of 1/2 lemon
  • 1/2 tsp salt, or to taste
  • freshly ground black pepper
  • 1 tbsp chopped fresh parsley
  • optional: a pinch of chilli flakes

METHOD

  1. 1

    CLEANGently remove any remaining substrate without soaking the mushroom. Tear or cut into pieces 2–3 cm thick.

  2. 2

    DRYPlace the pieces on kitchen paper and dry thoroughly — this is important for good browning.

  3. 3

    HEATHeat a large, heavy frying pan over medium-high heat and add the olive oil.

  4. 4

    SEARArrange the mushrooms in a single layer. Leave undisturbed for 3 minutes, turn and cook for another 2–3 minutes until golden. Work in two batches if necessary.

  5. 5

    BUTTER AND GARLICReduce to medium heat. Add the butter and finely chopped garlic. Cook for 60–90 seconds, basting the mushrooms with the fragrant butter without letting the garlic burn.

  6. 6

    FINISHSeason with salt and black pepper, then remove from the heat. Finish with lemon juice and parsley. Serve immediately.

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MORE IDEAS FOR YOUR KITCHEN

COOKING TIPS

DRY THOROUGHLY

Remove excess moisture with kitchen paper for a more golden, crisp crust.

DO NOT CROWD THE PAN

Cook in batches if needed, so the mushrooms sear rather than steam.

SEASON AT THE END

Add salt towards the end of cooking to preserve the texture.

We will update the recipes and photos with new ideas and inspiration from the Gubaria kitchen.