Lion’s Mane Mushrooms are a white, shaggy specialty mushroom, found in specialty stores along with Oyster and Shiitake. Prominent in Eastern Asia, they are used in Traditional Chinese medicine for insomnia.
We love this side dish with mayo meals, such as Port Basted Rotisserie Chicken and Rotisserie Prime Rib.
Lion’s Mane Mushrooms
We prefer the meatier and flavourful specialty mushrooms to the household white.
There are very little Carbs in mushrooms. Lion’s Mane has 7 CHO /100 Grams, which is a substantial amount of mushrooms, once the stems is removed.
The mushrooms pick up the flavors they are cooked in. We much prefer Tamari compared to Soy Sauce. Tamari is less salty with a richer umami flavor while Soy is sharper with more of a bite.
Ingredients
- 100 gr Lion’s Mane mushrooms 7 CHO
- 2 TBSP butter 0 CHO
- 1 TBSP olive oil 0 CHO
- Salt and pepper 0 CHO
- Garlic minced (optional) 0 CHO
- 1 tsp. rosemary chopped 0 CHO
- 2 TBSP Gluten Free Tamari 2 CHO
TOTAL CHO 9 CHO
2 SERVINGS = 4.5 CHO PER SERVING
Instructions
- Cut the heavier, bulkier stem from the mushroom and gently tear the manes or leaves off.
- In a medium skillet heat the butter and olive oil (minced garlic, if using) until sizzling.
- Add mushrooms, sprinkle of salt and pepper and sauté for about 4 minutes.
Add chopped fresh rosemary and Tamari. Stir to incorporate and serve immediately.
