Ingredients:

  • 1 pound (450g) fresh Lion
  • s Mane mushrooms, cleaned and torn into bite-sized pieces
  • 2 tablespoons (30ml) olive oil or unsalted butter
  • 3 cloves garlic, finely minced
  • 1 teaspoon (5g) fresh thyme leaves, chopped (or ½ teaspoon dried)
  • ½ teaspoon (2.5g) salt
  • ¼ teaspoon (1.25g) black pepper
  • Optional: Juice of 1 lemon for brightness

Instructions:

  1. Clean the Lions Mane mushrooms using a damp cloth; avoid soaking in water. Tear mushrooms into bite-sized pieces.
  2. Place a large skillet over medium-high heat and add olive oil or butter. Heat until shimmering or melted.
  3. Add minced garlic to the skillet; sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
  4. Gently add the torn Lions Mane mushrooms to the skillet in a single layer. Allow them to cook undisturbed for 2-3 minutes to develop a golden color.
  5. Season with salt, black pepper, and thyme; stir gently to combine. Continue sautéing for an additional 5-7 minutes, stirring occasionally until the mushrooms are tender and golden brown.
  6. Optional: Squeeze lemon juice over the mushrooms before serving for added brightness. Serve hot as a side dish or over a bed of grains.