Step 1

Cut lion’s mane into 3/4- 1-inch slices. (see notes for tearing into small bites)

Step 2

Heat olive oil over medium-high heat in a large skillet, cast iron works great here.

Step 3

Season the oil with a little salt and pepper.

Step 4

Add the lion’s mane slices to the hot pan, and sear until both sides are perfectly golden brown. Lower the heat to cook through. At this point you could very lightly spray or drizzle with soy sauce for extra umami flavor, add a little butter, or make the optional pan sauce.

Step 5

To make the pan sauce, set the mushrooms aside. To the same pan, add just enough olive oil to saute the shallots—saute shallots over medium heat until fragrant, golden, and tender. Add the broth (or wine or water) and simmer, scraping up any browned bits. Reduce by half. Whisk in the butter. Taste, season with salt and pepper if needed, and if you want a little acidity add a couple drops of vinegar ( if you used wine, you probably won’t need this). Spoon the pan sauce over the mushrooms.