Lions Mane Fritters
5-6 oz. Lions Mane mushroom
Light flavored high temperature oil
Pat of butter
Lions Mane is best enjoyed in its purest form; you don’t want to disguise the flavor of this mushroom by cooking it in a complex meal.
Tear the whole mushroom into golf ball sized wedges by separating it like a head of cauliflower.
Heat large skillet with only a light coating of oil or dry sauté the mushroom pieces until all the water boils away and the edges begin to brown.
While sautéing, press down on pieces with a spatula or bacon press. Add pat of butter to the skillet, enough to coat the mushrooms, and cook until golden brown.
Dash the cooked mushrooms with a pinch of sea salt and eat them while they’re hot.
Garlic and/or shallots are a great flavor compliment to this preparation.