Butter Poached Lion’s Mane Mushrooms

This week’s Share is Lion’s Mane. This mushroom has spines that cascade down towards the ground. It is a beautiful white mushroom, but bruises brown very easily. It is still fine to eat if bruised; it is best chopped into 1/4 inch slices or torn into bite size pieces. It is being studied for its impact on nerves and their growth, potentially showing the capability to stimulate nerve growth.

Butter Poached Lions Mane Mushrooms
serves: 4

1 Lions Mane mushroom*, cut into 1/4″ slices
1/2 cup clarified butter
1/4 cup dry white wine
1/4 cup chicken stock
1 large clove garlic, coarsely chopped
1/8th tsp kosher salt
1/8th tsp black pepper
1 tsp fresh parsley, finely minced

1. Place all of the poaching ingredients except the mushroom and parsley in a small pot and bring temperature to 160 f over med-low to low heat.
2. Add the mushroom and allow to poach for 30 minutes.
3. Add the parsley and poach another five minutes.
4. Serve over grilled steaks.

Recipe from Nibble Me This