Sides Vegetarian

Panfried Lion’s Mane Mushrooms with Sriracha Mayo

If you haven’t entered the amazing world of exotic and gourmet mushrooms, what’s holding you back? There are so many types of glorious mushrooms readily available in grocery stores now. Back in the day, it was button mushrooms or nothing – but my, how times have changed. I’m a HUGE fan of mushrooms of all types, shapes, and sizes. I have even started foraging for them recently, and what an amazing world full of mushrooms we live in! 

So naturally, when I was at the store last week, I saw some locally-grown lion’s mane mushrooms and jumped at the chance to buy them because they are so, so delicious. If you have never tried them, they taste like really stellar mushrooms with a crab-like texture (lion’s mane cake recipe to come soon).  I whipped up this appetizer version of lion’s mane mushrooms served with a side of sriracha mayo, and what a match made in heaven! 


½ lb. fresh lion’s mane mushrooms

2 Tbsp. butter

1 tsp. garlic powder

Salt and pepper

Sriracha Mayo 

3 Tbsp. mayonnaise

1 Tbsp. sriracha sauce

1 Tbsp. lemon

Cut the bottoms off of the mushrooms and then slice them thinly into strips. 

Mix the ingredients for the sriracha mayo in a small bowl and set aside. 

Heat the butter in a skillet over medium high heat. Add the mushrooms and cook for about 2 minutes, or until browned and crispy on one side. Season with salt, pepper, and garlic powder while they are cooking. Flip the mushrooms over with tongs and cook for another 2 minutes, or until both sides are browned and crispy. Note that if the mushrooms aren’t crispy on both sides, they can be bitter, so it’s important to get that crispiness!

Remove and place on a plate. Season with additional salt and pepper, if desired. 

Serve as an appetizer with sriracha mayo, or on a baguette for a yummy sandwich!

Leave a Reply