Lion’s Mane Mushrooms with Pea Shoots & Mango Sauce  

butterfly Serves: 2

Written By Eydie Desser


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I discovered Lion’s Mane mushrooms at the Santa Monica Farmers Market.  The farmer explained that the mushrooms, roasted, taste like lobster!  I used to love lobster when I was eating that way.  Nature brings us all the flavors we need without the deleterious effects of foods that don’t come from the garden!  They  are a beautiful snow white color and look like poms poms with a soft feathery feel.  It’s tremendously medicinal. Traditional Chinese medicine has prescribed it for stomach problems.  It’s antibacterial and anti-inflammatory and is said to help with memory as well! What I love about them is their meaty, almost lobster-like taste and texture.  There are so many ways to use them to create very special plant-based dishes.  We wanted to showcase the mushroom’s taste, so we kept the application simple.   If you can find these delightful and healthful mushrooms, get them! 


  • ½ pound Lion’s Mane Mushrooms
  • ¾ cup medium diced mango
  • 3 tablespoons lime juice
  • 1 small garlic clove, minced (¼ teaspoon)
  • 2 small handfuls pea shoots


Preheat oven to 450℉

Bake the Mushrooms:
  1. Cut the Lion’s Mane mushrooms into 1-inch pieces, like the size of small scallops.
  2. Place on a parchment lined sheet pan and bake in the oven for 9-12 minutes, depending on the oven,  and the size of the mushroom pieces. The mushrooms are cooked when they become golden brown and are cooked all the way through.  To test, take out a piece after about 9 minutes and taste to see if it is cooked all the way through and not too chewy.  The consistency will be a lot like lobster!
  3. Remove from the oven.
Make the Mango Sauce:

While the mushrooms bake,  place mango, lime juice and garlic in a small blender and process until smooth.

To Serve:

Place pea shoots in the middle of the plate.  Add lion’s mane “scallops” on top and dress with the mango dressing.

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