Seared Lion's Mane Steaks

Only cook mushrooms an expert has identified. Cook thoroughly. Have your find confirmed in person by an expert before cooking.

Ingredients

• 12 ounces (340 g) lion’s mane
• 2 tablespoons butter or oil
• Salt and black pepper
• Lemon wedge

Steps

1. Brush off any dirt and trim the base. Pull apart or slice into thick pieces, about 3/4 inch (2 cm).
2. Heat a heavy skillet over medium heat. Place the mushroom in the dry pan and press with a spatula. It will release a lot of water.
3. Cook until the water has evaporated and the pieces start to brown, about 6 minutes.
4. Add the butter, and cook another 4 to 5 minutes, turning, until golden and cooked through.
5. Season, add a squeeze of lemon and serve hot.

Cleaning and storage

• Lion’s mane is spongy. Wipe it clean rather than rinsing.
• Cut away any parts that are yellow or brown.
• Refrigerate in a paper bag and cook within a few days.