Recipe ~ Lion’s Mane Mushroom with Miso and Honey
Something a little bit different on the Journal today; a recipe with fresh Lion’s Mane mushroom!
The flavour of fresh Lion's Mane is savoury and meaty with a slightly sweet undertone. Once it's cooked its texture is often compared to seafood like crab or lobster. With its umami flavour Lion's Mane is a delicious addition to vegetarian or vegan dishes as a substitute for meat.
This Lion's Mane with Miso and Honey recipe is one we often whip up for a quick lunch. It’s bursting with flavour and so, so incredibly easy!
The benefits of fresh Lion’s Mane Mushroom versus a Lion’s Mane extract.
We know and love Lion’s Mane for its cognitive enhancing benefits, and while eating fresh Lion’s Mane mushroom is a great source of protein, fibre, potassium, iron and amino acids, many of the active compounds remain locked away in the cell wall of the mushroom.
The cells of medicinal mushrooms are made of a tough fibre called chitin. Chitin acts as a barrier that surrounds and embeds the beneficial active compounds within mushrooms. The process of extraction allows the compounds within the cell walls to become bioavailable, unlocking their healing potential.
If you're interested in finding out more, you can dive into the science behind this on our Journal Medicinal Mushroom Extracts vs Whole Powders.
While eating fresh Lion’s Mane mushroom isn’t the optimal way to access its brain boosting benefits, never fear, we've added some Lion's Mane mushroom extract into the marinade and it doesn’t stop this shaggy shroom from being incredibly delicious and fun to work with in the kitchen!
Let’s get back to this delectable recipe!
2 palm-sized Lion’s Mane mushrooms
1/3 cup organic Shiro miso paste
1 1/2 tbsp organic honey
1/4 tsp Inner Atlas Lion's Mane extract
1 tsp organic apple cider vinegar
2 tbsp unsalted grass-fed or vegan butter
1 cup of organic basmati rice
Optional to Serve
Rinse rice and boil for 10 minutes. Once complete drain and set aside to cool.
Cut a palm-sized mushroom into quarters or thirds. Set aside.
To a small mixing add the miso paste, honey, and apple cider vinegar. Stir to combine until the paste is glossy and smooth.
Heat butter in a pan on a stovetop over medium heat. Dip the Lion’s Mane pieces in the small bowl coating them fully in the miso mixture and place them in the pan.
Once all the Lion’s Mane pieces are in the pan flatten them with an egg flip or spatula to allow them to cook evenly.
Cook on each side for roughly two minutes until golden brown and remove from the pan.
Portion rice and Lion’s Mane mushroom into bowls.
Garnish with sesame seeds and coriander.
Add a serving of salad to each bowl if desired.
Inner Atlas Lion's Mane Mushroom Powdered Extract
We've worked hard to bring you the most potent and pure medicinal mushroom extracts available in Australia, so that you can access the incredible benefits they possess.
Our Lion's Mane extract is:
- Semi-wild crafted, grown on hardwood in natural environmental conditions - rather than being grown indoors on rice or grain.
- Certified USDA & EU Organic.
- Grown Di Tao – sourced from the traditional, pristine and remote Gutian County growing region in China.
- Fruiting body only – 100% real mushrooms with no added fillers or mycelium.
- Lab-tested for purity.
- Highly potent, containing greater than 30% beta-D-glucans.