I heard about lion’s mane mushrooms for the first time while reading Joanne Lee Molinaro’s cookbook, ‘The Korean Vegan.’ Her description sounded enticing. “There were chunks of what I thought was meat in my soup, and I almost sent it back, before the waiter explained, “No, no that’s mushroom.” We were amazed.”
I immediately went on the search for these mysterious mushrooms. After searching on-line and in chinatown, I found them, quite by surprise, at my local farmer’s market! I had to ask for them but the man who sells me honey and varieties of farmed mushrooms said they also grew lion’s mane. I picked up three heads this morning. While expensive, they add a meaty, delicious centrepiece to a meal. They have a light, chewy consistency that absorbs the flavours they are cooked in.
Adapted from Joanne Lee Molinaro’s recipe, ‘Braised Lion’s Mane Mushrooms’ in “The Korean Vegan Cookbook,” I stayed true to the recipe with the exceptions of reducing the olive oil, substituting Redboat fish sauce for soy sauce and omitting the (light) soy sauce and mirin. I used 4 tbs fish sauce and next time I will reduce it to 3 and add an extra tbs of dashi to keep the same amount of liquid. Below includes all these amendments.
For anyone interested in new foods and looking for alternatives to meat, chicken or fish, lion’s mane mushrooms are for you!
Braised Lion’s Mane Mushrooms
Ingredients
3 good sized heads lion’s mane mushrooms (fresh)
1 tbs extra virgin olive oil (optional)
1 brown onion
7 cloves garlic
2 long, red chillies (optional)
1/2 tsp freshly ground pepper
3 tbs Redboat fish sauce
3 tbs pure maple syrup
3/4 cups +2 tbs dashi (water shiitake mushrooms soaked in) or vegetable soup stock (no salt or oil added)
wedge of fresh lime (for topping per bowl)
Method
Prepare the vegetables. Cut the mushrooms in to 1-2 inch chunks. Peel the onion, slice and finely chop. Peel the garlic and thinly slice. Trim the chilli stems and thickly slice diagonally.
Heat a wide skillet (with lid) to a medium heat. Add the olive oil (if using). Add the mushrooms and sear for 2-3 minutes on each side. Add the onion, garlic and chilli and saute for several minutes covered, stirring occasionally. Once the onions begin to soften, add the ground pepper and mix through.
Add the fish sauce, dashi and maple syrup and mix thoroughly. Cover and bring to a boil. Reduce the heat and simmer the mushrooms in the liquid for about 15-20 minutes until the mushrooms are cooked through. Stir every few minutes to ensure the mushrooms are evenly coated in the juice.
Serve in a bowl with a splash of fresh lime. Combine with other vegetable dishes, cauliflower rice or mashed potatoes! Store leftovers in an airtight container in the refrigerator.