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Lions Mane prep and cooking


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#1 scott_1971_h

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Posted 02 April 2021 - 08:43 AM

How do you prepare and cook your LM? I have had 2 outcomes for LM: Either fantastic, or horrifically bitter. Nothing in between.

So how do you all do yours?

Scott

 

ed: What part do you use? Just up the spiny end, or the base as well?


Edited by scott_1971_h, 02 April 2021 - 08:54 AM.


#2 rockyfungus

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Posted 02 April 2021 - 04:45 PM

I guess I'll take a stab at it...

The big thing with LM seems to be you need to dry fry it. Before you add oil or butter, you want to dry the mushroom by frying it in a dry pan. After it's seared a bit/dehydrated now you're good to go about about seasoning and adding fat.

The stalk/base is typically too tough and I eat only the spines. I believe there's something to it like steak where you want to cut it with the grain...



#3 Auhron

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Posted 02 April 2021 - 07:27 PM

I heat a tiny bit of olive oil in a pan ( no more than one fl. oz. ), I then fry it until it's brown, past the "golden brown" you would typically sauté something to. then I add garlic, fry until it has turned golden brown (keeping my mushrooms moving while that happens) then I deglaze with wine, red if I'm eating pork or beef, white if I'm eating chicken, after that I'll hit it with one or two tbsp of butter. I've found the lions mane are magical little sponges and will soak up any liquid you try to add to the pan, so I avoid over doing it with the butter, a tiny pinch of salt at the garlic stage too, maybe some tarragon. 

I eat the whole thing, the toothy cuts are definitely the choice part, as the center can be tougher and more chewy. The central part can always be saved for making a stock/soup, as you can still get nice flavor from it, and it's not so tough once it's been simmering in a soup for a while.


Edited by Auhron, 02 April 2021 - 07:27 PM.

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