Lion's Mane mushroom, Oyster mushroom and Yanagimutsutake mushroom, Food ingredient.jpg

Recipe Ideas

Lion’s Mane is one of those incredible ingredients that’s as versatile as it is nutritious. Whether you're keeping it plant-based or just looking to mix up your weekly meals, this mushroom is a fabulous vegan-friendly, meat-free alternative thanks to its naturally meaty texture and subtle, savoury flavour.

The recipes below are just a few simple ideas to get you started. From comforting classics to quick midweek favourites. Whether you're working with fresh, dried, or powdered Lion’s Mane, the possibilities are (almost) endless.

Happy cooking!

our Fave - fried lion's mane on sourdough

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.

asian noodles with soy and lion's mane

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.

lion's mane mushroom risotto

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.

creamy chicken and lion's mane

In a large pan, brown seasoned chicken thighs or breasts in a little oil. Remove and set aside. In the same pan, sauté torn Lion’s Mane in butter until golden and starting to crisp. Add a splash of white wine to deglaze, then pour in a little chicken stock and a good glug of double cream. Return the chicken to the pan and simmer gently until cooked through and the sauce has thickened. Season with salt, pepper, and thyme. Serve with buttery mash, steamed greens, or over pasta. Add Lion’s Mane powder to the sauce if you like - about ½ tsp per person works well.

lion's mane powder hot tonic drink

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. Charlie likes his Lion's Mane powder stirred into a milky coffee!