⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown ⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown

Recipe · Mushroom 101

Lion's Mane "Lobster" Roll

Vegan swaps inside

Cubed Lion's Mane tossed in butter + lemon and piled into a buttered split-top bun. Tastes shockingly close to the real thing — sweet, briny (via celery + Old Bay), and rich without being heavy.

10min Prep
12min Cook
22min Total
Makes 2 rolls Yield
Easy Difficulty
Lion's Mane "Lobster" Roll

    Steps

  1. 1

    Heat 2 Tbsp butter in a skillet over medium-high until foaming. Add Lion's Mane chunks in a single layer, sprinkle with kosher salt + Old Bay.

  2. 2

    Sear 3 minutes undisturbed, then toss and cook 4-5 more minutes until edges are golden and chunks feel just tender.

  3. 3

    Off heat, stir in lemon juice, celery, chives, and mayo (if using). Taste — adjust salt.

  4. 4

    Meanwhile, melt the remaining 1 Tbsp butter in a clean pan over medium. Toast the bun sides 1 minute each until golden and crisp.

  5. 5

    Pile the warm Lion's Mane filling into the toasted buns. Finish with flaky salt + extra chives.

  6. 6

    Eat immediately, with chips or a pickle.

Lion's Mane fuels LMJ's Lost Souls - Alzheimer's Fund . 10% of every pound goes to the partner non-profit. Cook well, give well.

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The dish that wins skeptics. Slice into rounds, salt to draw moisture, sear hot in butter. The texture comes out remarkably scallop-like, with the same sweetness. Restaurant move at home.

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Lion's Mane "Crab" Cakes with Old Bay Aioli

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