The "fur" on these mushrooms is what makes them stand out — both visually and in the way they taste. That's because the shaggy strands provide literally thousands more edges to brown, giving the lion's mane an especially deep, caramelized flavor when hard seared or roasted. Use a little more oil than you normally would — it will help frizzle and crisp up the mushroom's numerous edges. I like these with softly scrambled eggs, whose creaminess showcases the mushroom's rich flavor.
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