Name: Lion's Mane Pan-Seared "Scallops" with Lemon-Caper Butter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 2
Cuisine: Gourmet mushroom
Ingredients: 1 lb Lion's Mane mushrooms; 1 1/2 tsp kosher salt; 3 Tbsp unsalted butter, divided; 1 Tbsp olive oil; 2 cloves garlic, thinly sliced; 1/4 cup dry white wine; 2 Tbsp capers, rinsed; 2 Tbsp fresh lemon juice; 1/4 cup fresh parsley, roughly chopped; Flaky sea salt, to finish; Cracked black pepper, to finish; Crusty bread, for serving

⌖ 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

Lion's Mane Pan-Seared "Scallops" with Lemon-Caper Butter

Vegan swaps inside

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.

15min Prep

15min Cook

30min Total

Serves 2 Yield

Easy Difficulty

Ingredients

Make it vegan

Swap dairy butter for a quality vegan butter (Miyoko's European-style or Earth Balance) for the lemon-caper finish. Everything else in the dish is already plant-based.

MotorSpores test kitchen

Steps

Tear or slice the Lion's Mane into 1-inch-thick rounds. Lay them on a paper-towel-lined plate, sprinkle with the kosher salt, and let sit 10 minutes to draw out moisture.

Press the rounds gently between two paper towels to dry. They should feel firm and only slightly tacky — not wet.

Heat 2 Tbsp butter and the olive oil in a heavy skillet (cast iron is ideal) over medium-high heat until the butter foam subsides.

Add the Lion's Mane rounds in a single uncrowded layer. Sear undisturbed for 3-4 minutes until deeply golden.

Flip, sear 3 more minutes on the second side. Move to a warm plate, season with flaky salt and pepper.

Drop the heat to medium, add the remaining 1 Tbsp butter and the sliced garlic. Cook 30 seconds until fragrant.

Pour in the white wine and scrape up the browned bits. Reduce by half, about 1 minute.

Off heat, stir in capers, lemon juice, and parsley. Pour the pan sauce over the seared Lion's Mane.

Serve immediately with crusty bread to mop the sauce.

Lion's Mane Pan-Seared "Scallops" with Lemon-Caper Butter

Steps

Other ways to cook Lion's Mane

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

Lion's Mane "Lobster" Roll