Lion’s Mane seems to be the newest mushroom on the block. It has a somewhat chewy texture and reminiscent of seafood. Current research indicates this mushroom helps reduce inflammation, lower cancer risk and may improve brain function and heart health. Use as you would any mushroom: Sauté, use in soups, casseroles or gravy.
Lion’s Mushroom Gravy
1/2 cup Lion’s Mane Mushroom, sliced
1/2 onion, sliced or diced
1-2 tbs Kuzu
soy sauce (to taste)
2 pinches sea salt
water to cover
Place mushroom and onion in small pot and cover with water and add a few pinches of sea salt. Bring to a boil, lower flame and cover. Simmer for 10 minutes and then add soy sauce (you want a slightly salty taste for gravy). Continue to simmer for 10 more minutes. Add Kuzu to a small bowl and mix in enough water to blend. Pour Kuzu mixture into pot and stir until consistency is thick enough. Cook for 1-2 minutes more and shut off flame. Serve over grains, pasta or vegetables.