Recipe of the Week from the Pembroke Farmers Market: Sautéed Lion’s Mane Mushrooms with Garlic, Ginger, and Scallion Sauce

Recipes from market president and co-founder, Meghan Watts

I love mushrooms: they have a wonderful, chewy texture, they add an earthy flavor to dishes, and they have some health benefits that people might not be aware of. Mushrooms actually contain fiber, which is important for our digestive health and they also can contain vitamin D depending on their growing conditions, which is hard to find in food.

There are many varieties of mushrooms, but one of my favorites is Lion’s Mane. It is a larger mushroom, which makes it easier to wash off and chop up than its smaller counterparts like Button Mushrooms. It also has a firm texture, making it ideal as a stand-in (or addition to) meat in dishes such as this Sautéed Lions’ Mane Mushrooms with Garlic, Ginger, and Scallions.

This recipe is a simple and quick way to prepare the mushrooms (mine were ready in 15 minutes including prep time!) You can find Lion’s Mane and other mushrooms from Baystate Mushroom Company throughout the season, and you can add whatever vegetables you’d like to this dish to bulk it up, so be sure to check out the offerings from our local farmers!

Photo credit: Baystate Mushroom & Christina Hickey - https://bit.ly/3HRox8V

Ingredients:

• 2 Tbsp sesame oil or neutral oil such as canola, plus an additional 1 Tbsp

• 2 Lion’s Mane mushrooms, cut into pieces that are about 1/2-inch thick and 1”x1” around

• Salt

• 1 scallion, sliced (white and green parts included)

• 1-inch piece of ginger, peeled and minced 

• 1-2 garlic cloves, minced

• 1 Tbsp soy sauce (you can use Tamari sauce if you need a gluten-free option, but make sure to check the bottle since not all Tamari is gluten-free)

• Rice cooked according to package directions for serving

Directions:

1. Heat 2 Tbsp oil in a large sauté pan over medium-high heat. Once it’s heated through, put the mushrooms in the pan in a single layer. Sprinkle a bit of salt to evenly season everything. You can add pepper, too, for a bit of spice. 

2. Let sauté for few minutes without turning until browned, then turn over using tongs. Sauté the other sides until they are also brown and crispy. These mushrooms will brown quickly, so be sure to watch them closely!

3. Once done, add the soy sauce, additional 1 Tbsp oil, garlic, scallions, and ginger to the pan to heat through for a minute or so while stirring everything continuously. Serve over cooked rice, and enjoy!