Lion’s Mane Mushroom Steaks

Like with our Herbed Grits Stuffed Morels side dish, this entree was made possible by Mainly Mushrooms in Stockton Market (NJ) and their incredible array of wild mushrooms. We were trying to decide what to do with our Lion’s Mane, and when we held it, it reminded us of the texture of a Vase Shaped Puffball (a soft, smooth flesh), so we decided to cut it into “steaks” and pan fry. It worked really well and ended up with a crispy exterior, soft interior, and lots of colour and flavour! Our only regret was not buying more when we had the chance! That said, we are now determined to keep an eye out for this mushroom on future hikes, and we are already pondering other ways to cook this mushroom!

We served our steaks over seasoned long grain wild rice with the aforementioned morels as a side along with steamed broccoli.

Time: 15 Minutes


  • Lion’s Mane Mushroom. We also believe this would work well with any of the larger edible Puffballs like Giant Puffball or Purple Spored Puffball.
  • Salt
  • Pepper


  • Rinse, and pat your mushroom dry with a paper towel.
  • Slice your mushroom into cross-sections, and sprinkle a little salt and pepper atop each steak.
  • Heat some olive oil in a heavy bottomed pan (we like cast iron for this).
  • When your oil is hot, add in your mushroom steaks.
  • Cook for a few minutes on the first side until it’s a glorious golden brown.
  • Flip, and cook on the second side the same way.
  • Plate, devour, and enjoy!


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