Start by gently cleaning the Lion’s Mane mushrooms with a damp cloth or paper towel. Avoid soaking them in water, as they tend to absorb moisture. Once clean, slice them into bite-sized pieces. They have a delicate texture, so you want to keep the pieces chunky but manageable.

In a large skillet or sauté pan, heat the olive oil over medium heat. Allow the oil to warm up but not smoke.

Add the minced garlic to the pan and sauté for 1-2 minutes, stirring constantly. You want the garlic to become fragrant but not browned—this will help infuse the oil with that rich garlic flavor.

Add the sliced Lion’s Mane mushrooms to the pan and stir to coat them in the garlic-infused oil. Sauté the mushrooms for about 5-7 minutes, or until they begin to soften and turn golden brown. Stir occasionally to ensure they cook evenly.

Once the mushrooms are nicely browned, pour in the vegetable broth. Stir in the salt and pepper to taste. Allow the mushrooms to simmer in the broth for another 5 minutes, letting the flavors meld together.

If you’re using herbs like thyme or rosemary, or adding a splash of lemon juice or nutritional yeast, now is the time! Stir them in and let the dish simmer for a few more minutes until everything is well-combined.

Once the mushrooms are tender and the broth has reduced slightly, remove the pan from heat. Taste and adjust the seasoning as needed. Your Lion’s Mane mushrooms are now ready to serve!