Lions Mane Recipe
This lions mane recipe is packed with flavor and nutritional value. Lions mane is an adaptogen which means it responds to any stressors in the body, especially when taken regularly.
One of the most commonly known benefits of lions mane is that it is good for the brain. Lions mane for the brain… pretty easy to remember! There are so many health benefits to lions mane. Here are a few listed below:
Lions Mane Benefits
• enhance brain function
• reduce inflammation
• improve digestive health
• supports immune system
• boost energy levels
• it’s just freakin delicious
There are a few different ways I enjoy lions mane. I either get it in powder form and throw it in my hot cacao or smoothies.
I personally use Host Defense, Lions Mane Powder. This is created by Paul Stamets. If you’re not familiar with Paul Stamet’s work, I highly suggest you dive into researching this man. He’s basically the voice for mushrooms and doing something amazing things in the world through his research of fungi. You can check out this mycologist’s work at Fungi.com
Powders and supplements aside, I find it more fun to eat lions mane whole. If you could get your hands on culinary lions mane, I recommend cooking with it. As I’ve mentioned, it’s a great alternative to lobster or seafood. I grew my own lions mane during this quarantine. I got my starter pack from Michigan Mushroom Company.
This lions mane recipe shows you how to make the best vegan garlic lobster. I’ve paired it with oven roasted rainbow carrots and asparagus.
You can also pair this lions mane with this shiitake mushroom kale salad and replace the shiitake with the mushroom.
This lions mane recipe is quick and easy to make. It only takes 30 minutes to have an entire dinner ready to enjoy. Make sure to have the following ingredients.
Ingredients:
- culinary lions mane
- garlic
- vegan butter
- asparagus
- olive oil
- garlic powder
- onion powder
- salt + pepper
- fresh parsley
The recipe that I have in mind is enough to serve a dinner for two.
First you will want to preheat your oven to 400 degrees Farenheit. While the oven is heating up, prep your veggies.
Have about four cups of fresh culinary lions mane ready. Tear into bite sized lobster pieces as shown below.
Mince four cloves of garlic. Heat up a pan on low and place 1/3 cup of vegan butter and minced garlic. Make sure to the heat is on low. You will be slow cooking this garlic. While the garlic slowly cooks and the oven is heating up, slice rainbow carrots into 1/2 inch. You will want to slice up to at least two cups of sliced carrots. Throw all of the carrots in a bowl with a one tbsp of olive oil. Season with salt, pepper, garlic powder, onion power + fresh rosemary. Spread seasoned + oiled carrots onto a baking sheet. Spread a bunch of asparagus onto a baking sheet. Drizzled with olive oil, salt, pepper, garlic powder + onion powder.
Feel free to add whole sprigs of rosemary to the carrots to add more flavor. Once oven is heated to 400 degrees, place baking sheet in for 20 minutes.
Right after you put the veggies in the oven, go check on the slow cooked garlic butter. You should be checking it sporadically to ensure that the garlic doesn’t burn and turn bitter. Reminder, it should be on the lowest heat!
Once the garlic is at the point where it is soft and fragrant, take out 2 Tbsp of the garlic butter and set it in a small bowl. Once the oven roasted veggies have been cooking for at least 10 minutes in the oven, toss the lions mane in the pan with the remainder of the garlic butter. Turn the heat to medium. Toss around and let garlic cook for 5-7 minutes. Turn heat down if it looks like the garlic is turning too brown.
Take finely chopped fresh parsley or dry parsley and mix into the lions mane garlic butter. Add a little bit of salt and pepper to taste.
Once finished, transfer over to plate. Divide the veggies evenly and the lions mane between two plates. Take the extra garlic butter that was set aside and drizzle it on top of the lions mane when served. Optional to sprinkle more fresh or dry parsley on top of lions mane. You can include a lemon wedge with the lions mane when serving as an option to squeeze over the mushroom. Enjoy!
Lions Mane Recipe
Ingredients
- 4 cups culinary lions mane mushroom
- 1 bunch asparagus
- 2 cups rainbow carrots
- 2-4 Tbsp olive oil
- 4 cloves garlic
- 1/2 cup vegan butter
- 1/2 tsp garlic powder (divided)
- 1/2 tsp onion powder (divided)
- 1/4 tsp rosemary (additional full rosemary sprigs optional)
- 1/2 tsp fresh or dry parsley
- salt + pepper to taste
Instructions
- Preheat oven to 400 degrees Farenheit. Mince garlic cloves and cook in a pan at low heat with melted butter to slow cook the garlic.
- Make sure lions mane is clean and try. Tear into bite sized pieces. Set aside and start prepping veggies. Cutting carrots into 1/2 inch slices. Toss in a bowl with olive oil, garlic powder, onion powder, salt, pepper + rosemary. Then spread onto a baking sheet. Spread asparagus onto the baking sheet and season with oil, salt, pepper, garlic powder + onion powder.
- Place veggies into the oven to cook for 20 minutes. While veggies are cooking check on garlic butter. Make sure garlic butter doesn't turn brown and crisp. It should be soft and fragrant. Once is softened, take out 2 Tbsp of garlic butter and set aside into a small bowl.
- Add lions mane bites into pan with remaining garlic butter. Cook for 5-7 minutes. Add in fresh parsley, salt + pepper to taste.
- Once all veggies are cooked, divide evenly between two plates. Option to serve lions mane with a lemon slice. Take the 2 Tbsp of garlic butter that was set aside to drizzle over lions mane or used for dipping. Enjoy!
