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  • Writer's pictureBea

Butter fried Lion’s Mane with Smoked Salmon & Brie (Recipe no. 1 by Attila Fődi)

Updated: Jul 7, 2020

Butter fried Lion’s Mane with Smoked Salmon and Brie

I like really simple foods; this is one of them.

cultivated(!) Lion’s Mane*, if you like rinse and dry it (I never ever wash mushrooms), cut it to smaller chunks (preferably not thicker than 5-10 mm). Cut a small piece of butter, place it to a pan. Heat it to melt then add the Lion’s Mane chunks and butter fry it for 2-3 minutes.

If it is the first time you taste it, use a pinch of salt only to be able to taste its real taste. Trust me, it worth it!

All the rest is easy, as side dish, serve some smoked salmon and brie (if you have and like the strange combinations, you can add some quince jelly/cheese to it as well).


* Please do not forget that Lion’s Mane (Hericium erinaceus) is protected in many European countries, including the UK, so do not collect it from wild habitat!

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