Almond Satay Lion’s Mane Mushrooms
Almond Satay Lion’s Mane Mushrooms
Lion’s mane mushrooms are renowned for their brain-boosting properties, thanks to unique compounds called hericenones and erinacines. These compounds stimulate nerve growth factor, a protein vital for neuronal health and supporting brain plasticity, memory and overall cognitive function.
Servings
4
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- 450g fresh lion’s mane mushrooms
- 1 tbsp sesame oil
- 1½ tbsp tamari
- 1 tsp raw honey or pure maple syrup
- 1 tsp lemon or lime juice
- 1 clove garlic, minced
- 1 tsp cumin powder
- ½ tsp turmeric powder
- ½ tsp chilli flakes
- ½ tsp sea salt
- Sesame seeds, coriander & rice, to serve
- Almond Satay Sauce
- 3 tbsp almond butter
- 1–2 tbsp tamari or coconut aminos
- 1 tbsp pure maple syrup or raw honey
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp grated ginger
- 2–3 tbsp warm water or coconut milk
- ½ tsp chilli flakes
Method
- Gently brush mushrooms clean and remove any tough stems. Pull apart into bite-sized pieces.
- In a bowl, whisk together sesame oil, tamari, honey, lemon juice, garlic, cumin, turmeric, chilli flakes and sea salt. Toss mushrooms until coated. Set aside for 5–10 mins.
- In a small bowl combine almond satay sauce ingredients. If it’s too thick add more water or coconut milk.
- Heat some oil in a large frying pan over medium-low heat. Press mushrooms gently with a spatula to cook them evenly. Cook for 5 mins each side until golden.
- Place the mushrooms on skewers and drizzle on the almond satay sauce. Top with sesame seeds and coriander and serve with a side of rice.
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