Poached Lion’s Mane Mushroom

Lions Mane Mushroom on Black Rice with Brussels Sprouts

I’ve been experimenting with growing mushrooms for the last several weeks and writing about it on my garden blog: Everyday Urban Gardener. Our Lion’s Mane mushroom kit has finally fruited! We have been excitedly watching it grow for the last two weeks. I’d read it is supposed to taste like lobster.

I wasn’t sure how to cook lobster, so I opened up a browser and read some recipes. One theme that kept coming back was to cook slowly. Ok. I can do that, so I decided to poach it in some veggie broth.

Neither of us thought it tasted like lobster, but it definitely had a chewy texture that my wife really enjoyed. The left-overs were slightly less chewy, and had an improvement in flavor. The mushrooms are like little sponges soaking up all the flavor from the broth.

I paired it up with a 50/50 mix of brown and black rice with a large scoop of maple glazed Brussels sprouts on the side. Yum. The combo of slightly sweet and savory was delicious.

Lions Mane Mushroom

Above: A cross section of a Lion’s Mane mushroom.


  • 3 Lion’s Mane Mushrooms
  • 3 cups vegetable broth
  • 3 cloves garlic


  • Cut the mushrooms into 1/4 – 1/2 inch slices.
  • Mince the garlic and heat in the broth for a few minutes on medium heat.
  • Put the mushrooms into the broth and let cook on medium-low heat for 20-30 minutes.
  • Serve and enjoy!

Makes 4 servings.

Lions Mane Mushroom on Black Rice with Brussels Sprouts


  1. That's one funny looking mushroom. Can't even imagine how it tastes like. Somehow growing mushrooms has always sounded somehow weird and pedantic, but perhaps we should give it a try as well.

    1. Give it a try. It's easier than I thought it would be. You're right it is a unique mushroom. I couldn't imagine the flavor or texture before trying it myself.