Pan Seared Lion’s Mane Recipe

This pan-seared lion’s mane recipe pairs beautifully browned lion’s mane mushroom with a creamy sunflower seed sauce, roasted Brussels sprouts, carrots, baby potatoes, and shallots for a rich and satisfying plant-based main. Featured on VEGANnotvegan with hosts Maddie and Kiki Longo, this elegant dish layers garlic, thyme, vegan butter, white wine, lemon, and roasted vegetables into a restaurant-inspired plate with plenty of texture and savoury depth.

The Inspiration

Lion’s mane mushrooms have a naturally substantial texture that makes them especially well suited to searing, pressing, and butter-basting. This recipe from VEGANnotvegan, hosted by Maddie and Kiki Longo, makes the mushroom the centrepiece of the plate rather than treating it as a side or garnish.

Ingredients

For the Lion’s Mane

• 1 whole lion’s mane mushroom, cut in half lengthwise, from top to bottom
• 1/4 cup olive oil
• 4 tbsp vegan butter
• 3 cloves garlic, smashed
• 3 sprigs thyme
• Salt and pepper to taste
• 1 tbsp roasted sunflower seeds, for garnish
• 1 tsp chopped fresh parsley, for garnish

For the Sunflower Seed Sauce

• 1 cup raw sunflower seeds, soaked in hot water for 30 minutes
• 2 tbsp soy sauce
• Juice of 1/2 lemon
• 1/2 tsp salt
• Black pepper, to taste
• 1/4 cup white wine

For the Roasted Vegetables

• 1 cup Brussels sprouts, ends trimmed
• 1 medium carrot, cut into 1 inch pieces
• 1 cup baby potatoes, halved
• 2 shallots, halved
• ¼ cup olive oil
• 1 tsp chopped fresh thyme
• Salt and pepper to taste
• 1 tbsp chopped fresh parsley, for garnish

Method

Roast the Vegetables

• Preheat the oven to 425 F (218 C). Line a baking sheet with parchment paper.
• Add the Brussels sprouts, carrot, baby potatoes, and shallots to a large bowl along with the olive oil, thyme, and salt and pepper to taste.
• Toss to coat the vegetables with oil and seasonings and transfer to the baking sheet.
• Roast for 30 minutes, stirring halfway through.

Make the Sunflower Seed Sauce

• Soak sunflower seeds in boiled water for 30 minutes and drain.
• Add the sunflower seeds to a high powered blender along with the soy sauce, lemon juice, and 1.5 cups water and blend until smooth.
• Season with salt and pepper.

Cook the Lion’s Mane and Sauce

• Heat olive oil in a medium cast iron skillet over medium high heat. Season the oil generously with salt and pepper and add the lion’s mane to the pan. Place a smaller cast iron skillet or grill weight on top of the lion’s mane to weight it down and press out the water. Sear for 4-5 minutes, then flip over, and sear for another 4-5 minutes. No need for the weight on the 2nd part of cooking the mushroom.
• Add the vegan butter, garlic clove, and thyme sprig to the pan. Baste the lion’s mane with butter for 3-4 minutes, then transfer to a small tray. Pour the excess vegan butter from the pan over the mushroom, leaving the garlic and thyme in the pan.
• Deglaze the pan with white wine, and cook until until almost completely evaporated. Add the sunflower seed sauce. Cook, stirring to mix the sauce with the seasoning and oils in the pan, until it just starts to bubble. Once you reach a nice consistency, adjust the seasoning of the sauce, strain and reserve for plating.

Assemble the Dish

• Slice the lion’s mane into ¼ inch thick slices and shingle out on a plate. Top the mushroom with the sauce and garnish with parsley and roasted sunflower seeds.
• Plate the roasted vegetables next to the lion’s mane and garnish with parsley.

Serving Suggestions

This pan-seared lion’s mane recipe makes an impressive vegan main for dinner, date night, a special occasion, or any meal where you want a plant-based dish with a more refined presentation. Serve the lion’s mane sliced and shingled across the plate so the browned edges and tender interior remain visible, then spoon the creamy sunflower seed sauce over the top rather than completely covering the mushroom.

The roasted sunflower seeds add welcome crunch, while parsley gives the dish freshness and colour. Arrange the roasted Brussels sprouts, carrots, baby potatoes, and shallots alongside the mushroom so each serving gets a combination of earthy vegetables, creamy sauce, and rich pan-seared lion’s mane.

Final Thoughts

This pan-seared lion’s mane recipe highlights the mushroom’s substantial texture through one of the most effective cooking techniques for this ingredient: pressing and searing.

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