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

Quick recipes

PAN-SEARED LION’S MANE WITH BUTTER, GARLIC AND LEMON

Golden-brown lion’s mane with fragrant butter, garlic, lemon and fresh parsley — the most direct route to its true texture and flavour.

PREP8 minCOOKING12 minTOTAL20 minSERVINGS2DIFFICULTYEasy
SERVINGS
Lion’s mane needed: 400 g

INGREDIENTS FOR 2 SERVINGS

  • 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. 01

    CLEAN

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

  2. 02

    DRY

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

  3. 03

    HEAT

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

  4. 04

    SEAR

    Arrange 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. 05

    BUTTER AND GARLIC

    Reduce 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. 06

    FINISH

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