10 More Divine Lion's Mane Mushroom Recipes: From Savory Delights to Sweet Treats

1. Lion's Mane Mushroom Ramen

Ingredients:

• 200g dried Lion's Mane mushroom 
• 4 cups vegetable broth
• 2 packs ramen noodles
• 2 soft-boiled eggs
• 2 green onions, sliced
• Soy sauce, to taste
• Salt and pepper, to taste
• Sesame seeds, for garnish
• Nori sheets, for garnish

Instructions:

1. Rehydrate Lion's Mane mushroom in warm water for 15 minutes, drain.
2. In a large pot, bring vegetable broth to a boil.
3. Add rehydrated Lion's Mane mushroom to the broth and simmer for 10 minutes.
4. Cook ramen noodles according to package instructions.
5. Divide cooked noodles into serving bowls and pour the hot broth over them.
6. Top each bowl with a soft-boiled egg, sliced green onions, soy sauce, salt, pepper, sesame seeds, and torn nori sheets.
7. Serve hot and enjoy!

2. Lion's Mane Mushroom Crostini

Ingredients:

• 200g dried Lion's Mane mushroom
• 1 French baguette, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• ¼ cup grated Parmesan cheese
• Balsamic glaze, for drizzling

Instructions:

1. Rehydrate Lion's Mane mushroom in warm water for 15 minutes, drain.
2. Preheat oven to 375°F (190°C).
3. Place baguette slices on a baking sheet and brush with olive oil.
4. In a skillet, sauté minced garlic and rehydrated Lion's Mane mushroom pieces in olive oil until golden brown. Season with thyme leaves, salt, and pepper.
5. Top each baguette slice with the sautéed mushroom mixture and sprinkle with grated Parmesan cheese.
6. Bake in the preheated oven for 10-12 minutes, or until the crostini are golden and crispy.
7. Drizzle with balsamic glaze before serving.

3. Lion's Mane Mushroom Quiche

Ingredients:

• 200g dried Lion's Mane mushroom pieces
• 1 pie crust (store-bought or homemade)
• 1 onion, thinly sliced
• 4 eggs
• 1 cup heavy cream
• 1 cup Gruyère cheese, grated
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste
• Pinch of nutmeg

Instructions:

1. Rehydrate Lion's Mane mushroom in warm water for 15 minutes, drain.
2. Preheat oven to 375°F (190°C).
3. Press the pie crust into a 9-inch pie dish and trim any excess dough.
4. In a skillet, sauté sliced onion and rehydrated Lion's Mane mushroom until softened.
5. In a mixing bowl, whisk together eggs, heavy cream, grated Gruyère cheese, chopped parsley, salt, pepper, and nutmeg.
6. Spread the sautéed mushroom mixture evenly over the bottom of the pie crust.
7. Pour the egg mixture over the mushrooms and onions.
8. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and golden brown.
9. Allow to cool slightly before slicing and serving.

4. Lion's Mane Mushroom Fritters

Ingredients:

• 200g dried Lion's Mane mushroom
• 1 zucchini, grated
• 2 eggs, beaten
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Olive oil, for frying

Instructions:

1. Rehydrate Lion's Mane mushroom in warm water for 15 minutes, drain.
2. In a large mixing bowl, combine grated zucchini, beaten eggs, breadcrumbs, grated Parmesan cheese, chopped parsley, garlic powder, salt, and pepper.
3. Add the rehydrated Lion's Mane mushroom to the mixture and stir until well combined.
4. Heat olive oil in a skillet over medium heat.
5. Drop spoonfuls of the mushroom mixture into the skillet and flatten slightly with the back of a spoon.
6. Cook for 3-4 minutes on each side, or until the fritters are golden brown and crispy.
7. Transfer to a paper towel-lined plate to drain excess oil.
8. Serve hot with your favorite dipping sauce.

5. Lion's Mane Mushroom Curry

Ingredients:

• 200g dried Lion's Mane mushroom
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 can (14 oz) coconut milk
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 cup diced tomatoes
• 2 cups baby spinach leaves
• Salt and pepper, to taste
• Cooked basmati rice, for serving
• Fresh cilantro, for garnish

Instructions:

1. Rehydrate Lion's Mane mushroom in warm water for 15 minutes, drain.
2. In a large skillet, sauté diced onion and minced garlic until softened.
3. Add curry powder and cook for 1 minute, stirring constantly.
4. Add rehydrated Lion's Mane mushroom, coconut milk, chickpeas, and diced tomatoes to the skillet. Stir to combine.
5. Simmer for 10-15 minutes, or until the curry has thickened slightly.
6. Stir in baby spinach leaves and cook until wilted.
7. Season with salt and pepper to taste.
8. Serve hot over cooked basmati rice, garnished with fresh cilantro.

6. Lion's Mane Mushroom Salad

Ingredients:

• 200g dried Lion's Mane mushroom
• 6 cups mixed salad greens
• 1 cup roasted beets, diced
• ½ cup toasted walnuts, chopped
• ¼ cup crumbled goat cheese
• Balsamic vinaigrette dressing

Instructions:

1. Rehydrate Lion's Mane mushroom in warm water for 15 minutes, drain.
2. In a large bowl, combine mixed salad greens, diced roasted beets, and chopped toasted walnuts.
3. In a skillet, sauté rehydrated Lion's Mane mushroom until golden brown.
4. Add sautéed mushroom to the salad bowl and toss to combine.
5. Divide the salad among serving plates and top each with crumbled goat cheese.
6. Drizzle with balsamic vinaigrette dressing before serving.

7. Lion's Mane Mushroom Gnocchi

Ingredients:

• 200g dried Lion's Mane mushroom
• 1 lb potato gnocchi
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 cups fresh spinach leaves
• ¼ cup sun-dried tomatoes, chopped
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Rehydrate Lion's Mane mushroom in warm water for 15 minutes, drain.
2. Cook potato gnocchi according to package instructions, drain and set aside.
3. In a large skillet, melt butter over medium heat.
4. Add minced garlic and sauté until fragrant.
5. Add rehydrated Lion's Mane mushroom and cook until golden brown.
6. Stir in fresh spinach leaves and chopped sun-dried tomatoes until wilted.
7. Add cooked gnocchi to the skillet and toss to combine.
8. Sprinkle with grated Parmesan cheese, salt, and pepper before serving.

8. Lion's Mane Mushroom Tofu Stir-Fry

Ingredients:

• 200g dried Lion's Mane mushroom
• 1 block firm tofu, cubed
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• ¼ cup soy sauce
• 1 tablespoon sesame oil
• Cooked jasmine rice, for serving

Instructions:

1. Rehydrate Lion's Mane mushroom in warm water for 15 minutes, drain.
2. In a large skillet or wok, heat sesame oil over medium-high heat.
3. Add cubed tofu to the skillet and cook until golden brown on all sides.
4. Add sliced red bell pepper, snap peas, broccoli florets, minced garlic, and grated ginger to the skillet. Cook until vegetables are tender-crisp.
5. Stir in rehydrated Lion's Mane mushroom pieces and cook for an additional 2-3 minutes.
6. Pour soy sauce over the stir-fry and toss to coat evenly.
7. Serve hot over cooked jasmine rice