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September 06, 2010
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Sautéed Lion’s Mane Mushrooms
with Baby Spinach and Shallots
by Carol Ann Kates
Serves 4

If the ends of the stems of Lion’s Mane Mushrooms seem tough, snip them off.

Mushrooms:
2 tablespoons olive oil
1 shallot, minced
1 pound Lion’s Mane mushrooms,
     brushed clean and cut into ¼-inch slices
Sea salt to taste
Freshly ground black pepper to taste

In a large skillet, heat 2 tablespoons olive oil over medium high heat. When olive oil shimmers, add shallot and sauté until tender, about 2 minutes. Add mushrooms and continue sautéing until mushrooms are tender and most of the liquid has been absorbed, about 5 minutes. Season to taste with sea salt and freshly ground black pepper. Transfer to a serving bowl.

Spinach:
2 tablespoons olive oil
16 ounces baby spinach, washed and dried
Sea salt to taste
Freshly ground black pepper to taste

Using the same skillet, heat additional 2 tablespoons olive oil over medium high heat. Add spinach in batches and sauté quickly just until spinach wilts and turns a deep vibrant green. Season to taste with salt and pepper and toss with the mushroom/shallot mixture.