Lion's Mane

We're all starting to learn about the magic that is the Lion's Mane Mushroom, but don't take my word for it; find the countless articles on the nootropic benefits of this wonder. It actually makes you smarter. For real. And this has been determined in the realm of science, not just lore.

What's perhaps underrated about this phenom is how unique and delicious it is. If you cook it in butter, it actually tastes a bit like crab or lobster. It's pretty subtle, but it's there.

Like the Black Pearl, this one also absorbs flavours at the next level, so it ends up very much embodying whatever you cook it in (with that slight seafood signature). As such, it works great in sauces and stir fry. My only caution is that more so than any of the others, this one acts like a bit of a sponge, so you want to be cautious of how much oil you start off with. Keep it light and let it cook down a bit before you douse it in your oils, lest you want a 900 calorie bite of oily mushroom.

If you want to do something really fun though, look into the lion's mane steak. If you love mushrooms, this one is such a treat. Basically, you season a large slice of the lions mane like you would a steak: steak spice, salt, pepper, garlic powder, worchestershire...find your favorite (I've done it with smoked paprika and trust me when I say it was a good time). Anyways, you want the seasoned slice to be something burger to steak size, and you add it to the hot pan with a little bit of oil.

Take a spatula or something flat and compress it best you can - the objective is to push out most of the liquid out, and it will simultaneously give it a nice gold color. Monitor the oil, adding little bits as it gets absorbed, and basically cook it like a steak trying to achieve a beautiful gold color.

In closing, this one will take you places you didn't know you could go. Don't be intimidated by it, you can also just use it the same way you would use any mushroom - just go a bit easier on the oil!