Besides their general deliciousness, lion’s mane mushrooms are known for three things, depending on the eater.
If you’re particularly wellness-focused – you know what “adaptogenic” means, you go to a naturopath and/or you’re a little Goop-y – you probably know them for a range of supposed health benefits, not necessarily backed by evidence.
If you’re more into wordplay than antioxidants, you probably know them for the furry-looking exterior that earned them their name (along with bearded hedgehog, bearded tooth fungus, monkey beard, pom pom — three cheers for mushrooms! — and more).
And if you’d rather eat them than any manner of animal products, you might know them for what their appearance and texture resemble when they’re shredded: lump crab.
The latter is what I was drawn to when I started thinking about how much I used to love Thai crab fried rice – and how well-suited the lion’s manes would be to making a seafood-free version of it. I had already used them to make tasty ringers for crab cakes, binding them, pan-frying and dipping them into a remoulade. This was even simpler, because the recipe I started with came from the wonderful blog The Woks of Life, and it goes as quickly as stir-fries tend to.
The original recipe doesn’t require any real cooking of the titular ingredient, because lump crab comes already steamed, so I started off by searing the lion’s mane shreds, then reserved them on a plate before adding them back in as the dish finishes.
Fresh lion’s manes are getting easier to find, thanks to such companies as Smallhold, which has brought specialty mushrooms to Whole Foods and other markets from their three-partner farms on the two coasts and Texas. And they’re often at farmers markets.
But even if you can’t find them, don’t skip this dish: It is just as delicious with virtually any kind of mushroom, if not quite as fun to make, eat — or name.
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January 01, 2024 at 01:00AM
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Lion’s mane mushrooms can play the part of crab in plant-based dishes - The Washington Post
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