(Serves 3–4 as a side)

Ingredients

• 1/2 lb lion’s mane mushrooms, torn into 1–2 inch chunks
• 1 tbsp neutral oil (avocado or grapeseed)
• 1.5 tbsp unsalted butter (or vegan butter)
• 1 large garlic clove, minced
• Zest of 1/4 lemon + 1–2 tsp lemon juice
• 1/4 tsp kosher salt, fresh black pepper
• Optional: 1 tbsp chopped parsley, a splash of dry white wine

Method

1. Pre-dry sauté: Heat a heavy skillet over medium-high. Add mushrooms (no oil) and cook 2–3 minutes to steam off moisture, stirring once. Transfer to a bowl.
2. Sear: Add oil to the hot pan. Return mushrooms in a single layer; season with salt and pepper. Let them sit undisturbed 2–3 minutes per side until deeply golden.
3. Butter + aromatics: Add butter. Once melted and foaming, add garlic and cook 30 seconds. Optional: deglaze with a splash of white wine.
4. Finish: Off heat, add lemon zest and juice. Toss, taste, and adjust salt/acid. Sprinkle parsley.

Serve ideas for sharing

• Toothpick bites on a platter with extra lemon wedges.
• Over whipped ricotta or polenta as a composed appetizer.
• On crostini: spread aioli, top with mushrooms, finish with parsley.
• With a quick dip: mix 2 tbsp mayo + 1 tsp lemon juice + pinch paprika.

Tips for best texture

• Tear, don’t slice, for meaty edges.
• Don’t crowd the pan; work in two batches if needed.
• If mushrooms are very wet, extend the dry sauté by 1–2 minutes.

Dietary swaps

• Dairy-free/vegan: Use olive oil + vegan butter; substitute nutritional yeast for a cheesy note.
• Low-sodium: Reduce added salt; finish with extra lemon for brightness.
• Gluten-free: Naturally GF; serve on GF crostini if using toast.

Scaling up

• For 1 lb, double everything and sear in batches to keep the crust crisp.

Bloom Hearty Store