Recipe Ideas

Random one, I know. But I got to the end of the day and realised I hadn't had my Lion's Mane powder in my coffee - so needed a way in which I could eat it. The previous day's roast leftovers came in handy.

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Fry EVERYTHING from the night before in butter (and a splash of oil), adding some salt and pepper, for around 10 minutes. Just keep mashing everything - especially the potatoes - as it gets hotter. I even fried the egg in the same pan towards the end of the cook. Then, just before serving, I threw in a tablespoon of Lion's Mane Powder and stirred in. Here it is. An easy and tasty way of having Lion's Mane.

Really easy - and really good.

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•  Half a cup of frozen blueberries

• Half a cup of rolled oats

• Half a cup of Greek yoghurt

• Half a cup of milk

• Half a banana

• 1g of Lion's Mane Powder

• 1 x tablespoon of honey

Combine all ingredients in a blender and sprinkle with a grating of fresh nutmeg.​ 

This was delicious! And no, it isn't just Lion's Mane in this lasagne recipe. 

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In fact, it's made up of two recipes - one for the slow cooked ragu (we just swapped standard mushrooms with Lion's Mane) and another for the béchamel sauce and layering instructions. 

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The slow cooked ragu recipe is here. The recipe for the béchamel sauce and layering instructions is here.

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Needless to say it went down very well in Surrey Hills Mushrooms HQ!

Tear your fresh Lion’s Mane into chunky strips - think pulled chicken vibes. Heat a splash of olive oil and a knob of butter in a hot pan. Toss in the mushrooms and sauté for 5–7 minutes until golden, crispy at the edges, and tender inside. Season well with sea salt, black pepper, and a little garlic powder (or fresh if you fancy). Toast some good sourdough, rub with a cut clove of garlic, and pile the mushrooms high. Finish with a drizzle of olive oil or a sprinkle of smoked paprika. Optional but lovely: a poached egg on top.

Slice Lion’s Mane into thick-ish strips and pan-fry in sesame oil until they’re golden and meaty. Add a splash of soy sauce, a drizzle of maple or honey, a grated clove of garlic, and a small piece of fresh ginger (grated or minced). Let it bubble into a sticky glaze. Toss in cooked soba or rice noodles, a splash of noodle water to loosen, and stir through some chopped spring onions, a handful of coriander, and a squeeze of lime. Optional extras: a pinch of chilli flakes, toasted sesame seeds, or a swirl of tahini for richness.

Start a classic risotto base with shallots and garlic gently softened in olive oil and butter. Add arborio rice, stir to coat, then slowly add hot veg stock bit by bit, stirring often. Meanwhile, sauté chunks of Lion’s Mane in butter until browned and set aside. Once your risotto is nearly done (about 20 mins), stir in the mushrooms, a generous grating of Parmesan (or vegan alternative), a squeeze of lemon, and a bit of Lion’s Mane powder (½ tsp stirred in adds a functional kick). Finish with black pepper and a handful of chopped parsley.

For a brain-boosting start to the day, try adding a teaspoon of Lion’s Mane mushroom powder to your morning coffee. Stir half a teaspoon into hot milky coffee, it blends smoothly and may help support focus, mental clarity, and sustained attention, complementing the gentle lift of caffeine (a little natural sediment is totally normal!).

For a refreshing alternative, Lion’s Mane works beautifully in a fruit smoothie - simply blend it with berries, banana, and your choice of milk or yogurt for a creamy, nutrient-rich drink (this is how our kids like it!) - or any green smoothie too!

Boil the kettle and pour about 250ml hot water into your favourite mug. Add:

• ½ tsp Lion’s Mane powder

• A dash of cinnamon or nutmeg

• 1 tsp honey or maple syrup

• A splash of milk (optional)

Stir briskly or use a milk frother to blend. Drink as a mid-morning brain booster or calming afternoon wind-down. For a richer version, mix with warmed milk instead of water - like a gentle, earthy mushroom latte. Don’t worry if you see a little natural sediment in your drinks it’s just the wholesome goodness of the whole mushroom doing its thing.