Provenance of Dish
I wanted to eat Lions Mane rather than take a tincture so I adopted this simple recipe.
Lion’s Mane mushroom
1-2 Tbs high quality butter (we use salted Kerry Gold)
Cast iron skillet (preferably cast iron but any skillet will work)
Heat skillet on medium for two minutes
While the pan is heating, slice mushroom in quarter inch slices
Lay slices in unbuttered, dry, heated pan
Cook slices until they begin to sweat, about a minute or two.
Flip slices and cook the other side for another minute or two.
Add butter and swirl it around until each piece is touched by the butter
Take mushroom pieces out of the pan and put them on a plate.
Pour melted butter from the pan over the slices
Eat and enjoy!