Lion’s Mane Stir Fry

5.0 from 1 vote

Lion’s mane is the hottest mushroom on the internet these days! After many months of hearing about it’s wonderful health benefits and wondering where people were procuring these shaggy shrooms, I saw one at my local grocery store!

Very excited to try it for myself, I took it home only to realize I didn’t know how to cook lion’s mane. This stir fry was my first attempt at cooking lion’s mane mushroom and it was perfect! We have made it several times since then as a quick, easy and yummy lunch!

Lion’s mane mushroom has become viral for its benefits to our brain and gut health, but what is not mentioned along with these benefits is it is really delicious! It is chewy, spongy and slightly sweet. It’s texture is more meaty than your average button mushroom.

It tends to absorb water, so cooking it over medium-high heat with minimal liquid results in the best texture (in my opinion). It worked really well as substitute for meat in this stir-fry dish.

I think a stir fry is a great way for to try your first lion’s mane mushroom because there are so many combinations of ingredients and spices to try to find the flavor combination that you like! This is also a great way to try the mushroom without centering the entire meal around it!

Ingredients for Lion’s Mane Stir Fry

• 8 oz rice noodles
• 1/4 cup olive oil
• 2 tbsp dried onion
• 2 cup broccoli florets – I used frozen because I had it on hand, but fresh would work too!
• 1 head lions mane mushroom, torn in pieces
• 4 tbsp low sodium soy sauce, divided
• 1 tsp sriracha sauce
• 1 tsp dried basil
• 1 tsp coriander
• 2 tsp garlic powder

How to Make Lion’s Mane Stir Fry

In a large pot, wok or dutch oven boil 4-6 quarts of water.

Fill a baking dish with cold water to rinse the rice noodles after cooking.

Add the noodles to the boiling water and boil for about 5 minutes (or until tender).

Transfer the cooked noodles to the cold water bath and drain the water out of the dutch oven. Add the olive oil and dried onions to the dutch oven.

While the oil heats, drain the cold water off of the rice noodles.

Combine 2 tbsp soy sauce, sriracha, basil, coriander and garlic powder. Add this seasoning mix and the broccoli to the heated dutch oven and sauté for 3-5 minutes.

Add the lion’s mane mushroom to the cooking vessel and sauté for another 3-5 minutes. Lion’s mane mushrooms can be fragile, so avoid agitating them too much. The mushrooms are cooked when they’ve gained a golden brown color.

Pour the contents of the cooking pan into the baking dish with the rice noodles and drizzle with the remaining 2 tbsp soy sauce. Toss with tongs and serve.

Suggestions

• Add a red or orange bell pepper to the sauté with the broccoli. It ads an amazing crunch and brightness to the final dish!
• Instead of rice noodles, stir in leftover rice to the dutch oven to make a yummy fried rice.
• You can add more sriracha, oyster sauce or sesame oil to add extra flavor.
• Don’t wash your lion’s mane mushroom because it will absorb the water like a sponge which affects its cooking time and final texture.

More Easy Vegetarian Recipes

• Sweet Potato Black Bean Soup
• Wild Rice Stuffed Acorn Squash
• Baked Spaghetti Squash

5.0 from 1 vote