A simple yet flavorful recipe showcasing the unique textures and earthy flavors of Lion’s Mane, Oyster, and King Oyster mushrooms, perfect as a vegan side or appetizer.
Discover Unique Fungi & Bakery Delights
A simple yet flavorful recipe showcasing the unique textures and earthy flavors of Lion's Mane, Oyster, and King Oyster mushrooms, perfect as a vegan side or appetizer.
Ingredients
- 200 g Lion's Mane mushrooms cleaned and shredded
- 200 g Oyster mushrooms cleaned and torn
- 200 g King Oyster mushrooms cleaned and sliced into rounds
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 1/2 tsp thyme dried or 1 tsp fresh
Instructions
- Clean mushrooms thoroughly, ensuring no dirt remains. For Lion's Mane, gently shred into bite-sized pieces. Tear Oyster mushrooms and slice King Oyster mushrooms into thick rounds.
- Heat olive oil in a large skillet or pan over medium-high heat.
- Add the King Oyster mushroom slices first and cook for 3-4 minutes per side until golden brown. Then add the Lion's Mane and Oyster mushrooms to the pan along with the minced garlic.
- Sauté all mushrooms, stirring occasionally, until they are tender and have released their liquid, about 7-10 minutes. Season generously with salt, pepper, and thyme.
- Stir in the fresh chopped parsley and cook for another minute. Taste and adjust seasoning as needed. Serve hot.
Notes
For extra crispiness, avoid overcrowding the pan and cook in batches. Feel free to add a splash of white wine or balsamic vinegar at the end for an extra layer of flavor. Serve immediately as a side dish, on toast, or mixed into pasta.
