Mushroom hunters command my utmost respect. Their observational skills are keen, and their patience, especially during unproductive spells, is remarkable. My own forays into mushroom hunting have yielded little success. However, when a friend arrives at my door with a basket overflowing with fungi, my excitement is undeniable!
Every autumn, I used to look forward to a visit from a forager friend. One memorable year, he presented me with an unfamiliar, white, shaggy, fist-sized specimen: a lion’s mane mushroom.
Lion’s mane mushrooms, or Hericium erinaceus, are known for their distinct appearance and delicate flavor. Their shaggy, hair-like exterior is often compared to pom-poms or, fittingly, a lion’s mane. Unlike many other mushrooms, they have a firmer, stringier texture. Their subtly sweet and woody taste is frequently likened to seafood, while their consistency is more akin to chicken breast than the softness of a typical button mushroom.
Naturally growing on decomposing hardwood trees and stumps, commercial cultivation of lion’s mane began around 1988. This has led to their increased availability in farmers markets and grocery stores today.
Lion’s mane mushrooms, long used in traditional Chinese medicine, are recognized for their potential health benefits, particularly for brain health. Compounds such as hericenones and erinacines may stimulate nerve growth and protect against neurodegenerative diseases. These fungi may also boost immunity, reduce inflammation, and improve digestion due to their antioxidant and prebiotic properties.
Since lion’s mane mushrooms are very porous, it is best to avoid rinsing or soaking them. Instead, wipe them clean with a damp paper towel. They should be cooked over high heat, and the pan should never be crowded. This will prevent them from becoming soggy and allow them to brown properly, given their high moisture content.
A straightforward approach to preparing lion’s mane mushrooms involves sautéing them. Cut the mushrooms into bite-sized portions and cook them in a preheated pan with butter or olive oil. Season with salt and pepper, then continue cooking until they achieve a golden brown and crispy texture.
Simple sautéed lion’s mane mushrooms
Ingredients:
2 cups lion’s mane mushrooms
2 tablespoons butter or olive oil
2 garlic cloves, minced
¼ teaspoon kosher salt, plus more to taste
Black pepper, to taste
Preparation:
Gently wipe any excess dirt from the lion’s mane mushrooms with a slightly damp paper towel.
Shred or slice the mushrooms into small pieces using your hands or a knife.
Melt butter or heat olive oil in a large skillet over medium-high heat. Add mushrooms and garlic, stirring to coat, then sprinkle with salt. Sauté for 3-5 minutes, stirring occasionally, until golden-brown.
Remove the pan from the heat and season with black pepper and additional salt to taste.
Transfer the lion’s mane mushrooms to a serving bowl and serve immediately.
Lion’s Mane mushrooms are a very versatile ingredient. While they are delicious simply sautéed and browned, their texture and flavor are remarkably similar to crab meat, which makes them ideal for “crab cakes.” Their distinctive fibrous texture and subtle, mildly sweet, shellfish-like flavor make them a highly adaptable plant-based substitute for individuals who desire to enjoy this classic dish without the inclusion of animal products. Like crab meat, lion’s mane mushrooms are not inexpensive, but they make a very luxurious indulgence. I recently paid $24 for a pound. One pound of fresh lion’s mane will make 4 to 6 crab cakes.
Lion’s mane mushroom “crab cakes”
To prevent soggy “crab cakes,” thoroughly squeeze out as much moisture as possible after sweating the mushrooms. For an ideal shape and a firm, meaty texture, compact the mixture in a ring mold using the back of a spoon.
Ingredients:
For the mushrooms:
1 pound lion’s mane mushrooms
¼ cup water
¼ teaspoon salt
For the “crab cakes:”
¼ cup mayonnaise
1 large egg
1 tablespoon Worcestershire sauce
¼ cup finely chopped scallion
¼ cup minced red bell pepper
2 tablespoons finely chopped flat-leaf parsley (plus more for garnish)
1 teaspoon Old Bay seasoning
½ cup Panko breadcrumbs
Kosher salt to taste
All-purpose flour for dredging
Neutral-flavored cooking oil
For the tartar sauce:
⅓ cup mayonnaise
3 tablespoons roughly chopped cornichons
2 tablespoons roughly chopped capers
1 tablespoon finely chopped fresh dill
1 tablespoon fresh-squeezed lemon juice
Preparation:
Shred the lion’s mane mushrooms into pieces resembling crab meat. Place them in a pan with ¼ cup of water and ¼ teaspoon of salt. Stir until the mushrooms start to release their liquid. Cover and bring to a simmer. Stir, cover again and cook for several minutes until the mushrooms are wilted and have released all of their liquid. Allow them to cool in a strainer or colander. Wrap them in a clean towel and squeeze out as much liquid as possible. This step is vital for preventing soggy “crab cakes.”
Prepare the crab cake mixture: In a large bowl, combine mayonnaise, egg, Worcestershire sauce, scallion, bell pepper, parsley and Old Bay seasoning. Mix until well combined. Gently fold in the prepared mushrooms and panko breadcrumbs. Taste the mixture and adjust salt as needed. Let the mixture rest for at least 15 minutes, or ideally overnight, to allow the Panko to fully hydrate, which will help in forming the cakes.
To make the tartar sauce, combine all the ingredients in a small bowl.
Using a 3 ½-inch ring mold, form the crab cake mixture into 4-ounce patties. Pack the mixture firmly into the mold using the back of a spoon. While these will be delicate, the egg will set during cooking. Alternatively, form them by hand.
Preheat your oven to 350 degrees F. Heat a few tablespoons of cooking oil in an oven-safe skillet. Lightly dredge the crab cakes in flour on both sides, tapping off any excess. Gently brown the crab cakes on medium heat until golden brown on one side. Flip them and transfer the skillet to the preheated oven. Cook for approximately 10 minutes, or until the mixture is thoroughly heated through.
To serve, place crab cakes on a plate directly from the oven. Garnish each with a dollop of tartar sauce and garnish with fresh parsley. Serve with a side of slaw or herb salad.
Peter Glatz will be teaching this and other recipes in his class “Cooking With Mushrooms” at Common Ground Food Co-Operative in Urbana from 1 to 3 p.m., Sunday, Oct. 12. Details can be found at commonground.coop/cooking-with-mushrooms
This article appears in October 2-8, 2025.
