Lions Mane Mushroom Stew
Yield Serves 3
- 3 tablespoons toasted sesame oil or olive oil
- 1 pound lions mane mushrooms
- 2 onions sliced
- 1 red or yellow or green peper
- 1 large clove garlic
- 1-2 cups of chicken broth
- 2 teaspoons toasted sesame seeds for garnish
- 1/4 cup low sodium soy sauce
- 2 spoons sesame sause
- 2 spoos teriyaki sause
Recipe notes
It can be used with rice, noodles, mashed or baked potatoes.
Refrigerate leftover in an airtight container for up to 3 days.
Cut the mushrooms: use a sharp knife to cut the lion's mane in pieces of 1/2 inch. Use everything, even the small cutted hairy pieces.
Cook the ingrediens: heat the oil over medium-high heat in a large non-stick skillet or wok. Stir-fry the sliced onions first for about 5 minutes, or until golden brown. Add the peper cutted in small pieces, garlic cutted small and the mushrooms. Fry all for 5 minutes. Then add 1-2 cups of chicken broth (we are using the one with less salt) and cook for another10-15 min or until the mushrooms are softer. If you like spicy, you can add a little bit of sriracha.
- This dish is a healthy alternative to takeout. The meaty mushrooms, combined with a delicious, slightly sweet, and spicy sauce, will leave you wanting more.
- Fry pieces of tofu can be added.
- Lion's mane mushrooms are ideal meat substitute in vegan dishes. They are slightly chewy in texture, and easily absorb the flavors from sauces and marinades. All the parts of a mushroom is edible.