Lion's mane mushroom recipe

Clean off any dirt from your mushrooms using a mushroom brush (or a damp piece of kitchen roll). This shouldn't be too tricky as most lion's mane mushroom is grown in controlled environments.

Cut the large thick stems from under the mushrooms. If they are hard to cut off then slice each mushroom in half first and then you should be able to cut out the stems on each half using a v-shaped cut.

Finely slice the mushroom about 3-4ml in depth.

Peel two cloves of garlic and crush them hard under your knife.

Put your frying pan onto a medium-high heat and start melting your butter. If you are using oil, heat it up in the pan.

Drop the 2 crushed garlic cloves into the melted butter and fry for 1 minute, allowing the garlic juices to infuse.

Add your slices of lion's mane into the pan and fry on one side for 2 minutes, or until golden brown. If the pan drys out then add in a teaspoon of extra vegan butter.

Turn over the mushroom slices and repeat on the other side.

Once the mushroom slices are golden brown all over, remove them onto a plate and discard of the garlic cloves.

Season them with a pinch of salt and black pepper. Alternatively, you can coat them in a tamari and maple syrup mix to add a balanced salty-sweetness to them.

Serve them with your favourite dish (see my serving suggestions below) or eat them on their own with some sauce.