In the event you’re extra into wordplay than antioxidants, you most likely know them for the furry-looking exterior that earned them their title (together with bearded hedgehog, bearded tooth fungus, monkey beard, pom pom — three cheers for mushrooms! — and extra).
Get the recipe: Lion’s Mane Fried Rice
And in case you’d moderately eat them than any method of animal merchandise, you may know them for what their look and texture resemble after they’re shredded: lump crab.
The latter is what I used to be drawn to once I began desirous about how a lot I used to like Thai crab fried rice – and the way well-suited the lion’s manes can be to creating a seafood-free model of it. I had already used them to make tasty ringers for crab muffins, binding them, pan-frying and dipping them right into a remoulade. This was even easier, as a result of the recipe I began with got here from the fantastic weblog The Woks of Life, and it goes as rapidly as stir-fries are inclined to.
The unique recipe doesn’t require any actual cooking of the titular ingredient, as a result of lump crab comes already steamed, so I began off by searing the lion’s mane shreds, then reserved them on a plate earlier than including them again in because the dish finishes.
Recent lion’s manes are getting simpler to seek out, because of such firms as Smallhold, which has introduced specialty mushrooms to Complete Meals and different markets from their three-partner farms on the 2 coasts and Texas. And so they’re typically at farmers markets.
However even in case you can’t discover them, don’t skip this dish: It’s simply as scrumptious with nearly any type of mushroom, if not fairly as enjoyable to make, eat — or title.
Get the recipe: Lion’s Mane Fried Rice