Soak the mushrooms in warm water for 15 minutes and drain (alternatively in brandy or another drink for 30 minutes).
Sauté in olive oil or butter for 1-2 minutes.
Deglaze with dry white wine (alternatively, with the drink we soaked the mushrooms in).
Serve with a little salt and pepper.
We can add the sautéed mushrooms to soups, omelettes, sauces and casserole dishes.
TIP:
The liquid after draining is a delicious broth for soups and sauces (strain with cheesecloth or a thin towel).
Grams: 50gr.
Soak the Lion's Mane mushrooms in warm water for 30 minutes.
Carefully slice into 0.5cm slices.
Sauté over low heat with fresh butter or olive oil for 1 minute on each side, or until golden brown.
Deg laze with dry white wine or a little lemon.
They have a firm texture and a flavor reminiscent of crab meat.
They go particularly well with chives, fennel, citrus zest and garlic.
