Slice the Lion’s Mane mushroom perpendicular to the spines into thin slices or tear into bite sized pieces (tearing keeps the spines intact allowing them to crisp up nicely during cooking). Add a small amount of oil or butter to pan over medium heat; add Lion’s Mane, stir occasionally. Lion’s Mane is best slow cooked, allowing them to soften gently while releasing excess moisture. Cook until the mushrooms have given off most of their liquid. Add butter or oil and turn up heat slightly to sear the mushrooms until the spines are brown and desired crispiness is achieved. Onions or garlic complement Lion’s Mane wonderfully and can be added at this stage. From here the recipe can be taken in many directions, add more veggies to make a tasty stir fry, add to a cream sauce for a tasty topping for pasta, use as a filling for tacos or enchiladas, add to quiche or an omelet, use as a garnish for steak… use your culinary imagination.