Can you eat raw lion’s mane mushrooms?

You can eat them raw, but it is unsafe for some reason. First, they contain chitin (a tough fiber that is difficult to digest) and secondly, they grow in an environment with spores, debris, and dust so cooking makes them safe to eat. Moreover, they become more nutritious if cooked.

How long does it take to cook a lion's mane mushroom?

Lion mane doesn't take much time to cook. Searing it for 4-5 minutes on each side makes it brown and tender. Avoid cooking for a longer time, as it may make it a little rubbery.

What is the best way to eat lion's mane?

Pan-searing is the best method for cooking the lion's mane. It is best when you want to serve it as a main dish. It is a meat substitute for many dishes, such as stir fries, steaks, pasta, or even crab cakes.

The Best Lion's Mane Mushroom Recipe Tastes Like Steak November 6, 2025

Description

Is there anything better than a mushroom steak? This lion’s mane mushroom recipe is one of the best sautéed mushrooms I’ve ever tried. The mushrooms are first marinated in balsamic vinegar, soy sauce, herbs, olive oil, and garlic, then pan-seared in butter. The effort transforms the shaggy and spongy mushroom into a tender, meaty fine steak that can be piled onto crusty bread, layered into a hearty sandwich, or tossed in a salad.

Whenever my friend group holds a backyard BBQ party at my home, line’s mane mushroom steak is a must for one of my friends, Sophie, as she prefers vegan steak. Camping in the woods has been a yearly shared hobby, and cooking this steak over the campfire is the perfect way to enjoy my favorite time of the year. This recipe is close to my heart because it reminds me of all the whimsical memories of the forest, the smell of pine, the humid air of the woods, the warm campfire against the cold air, and the laughter of my closest friends. It is not just a recipe but a healing process and a way of connecting with nature.

At the start, I made the mushroom steak by compressing it with the bottom of a heavy pan. Since I found that the non-compressing technique is as effective, my life has been much easier. It means there is no need to pack those heavy bottom pans for compressing and putting in much effort. The easiest way is to cut the mushroom into horizontal slices, most accurately half-inch wide.

Ingredients

Scale

1 lb. line mane mushroom
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
3 tablespoons of olive oil
3 cloves of garlic, minced
1 ½ tbsp balsamic vinegar
2 tbsp soy sauce
2 tbsp butter, unsalted for sautéing

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Instructions

Clean the Mushroom: Brush off dirt or debris from the lion mane mushroom. Dip the tip of the brush in water and remove any particles of dirt without soaking the mushroom in water.
Cut the Mushroom: Remove any tough base attached to the log, wood, or growing kit, it was standing on. Place the pom-pom mushroom on a cutting board and cut it into ½-inch thick horizontal slices. Make sure that the slices are even so they cook nicely and brown on the outside while tender on the inside.
Prepare the Marinade: Mix olive oil, minced garlic cloves, balsamic vinegar, soy sauce, chopped thyme, and rosemary in a small bowl.
Marinate the Mushroom Slices: Pour the marinade over the lion mane mushroom slices and toss gently until they are fully coated. Cover with plastic cling wrap and marinate for at least 30 minutes in the refrigerator to let the flavors soak in.
Sear on Pan: Heat a skillet and butter in it without burning the butter on medium heat. Sear the marinated lion mushroom steak on it for 4-5 minutes on each side or until it becomes brown, tender, and glazed.
Cut and Serve: Once the steak is tender, cut it into thin strips or keep it whole. For a complete plant-based meal, serve with mashed potatoes, salad, or stir-fried vegetables.

Notes

Add two garlic cloves and a sprig of rosemary to the pan while searing because it will add that aroma to the butter, which is perfect for searing this vegan steak.
Don’t make the pan overcrowded with lion’s mushrooms; make it in batches.
Pour a spoonful of sizzling butter over the mushroom steak to make it extra glossy. Baste while searing to make it extra tender, brown, and glazed.
Don’t cut the steak immediately after cooking. Let it sit for 2-3 minutes to spread the juice and flavors evenly.
Make it more appetizing by presenting it like a chef. Cut it into thin strips and arrange it on a serving plate with side greens, salads, stir-fried veggies, or mashed potatoes. Don’t make the plate overcrowded; finish with a cooked rosemary sprig or garlic cloves you added while cooking.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Meals, Main Dish
Method: Pan-Searing / Marinating
Cuisine: American, Vegan-Friendly