Easy Lion’s Mane Mushroom Recipe: Pasta with Parm, Fresh Herbs, & Peas [Video]
This lion’s mane mushroom recipe is your excuse to introduce this brain-supporting shroom to your kitchen — and it's easier than you think. Chef Laura Klein walks you through creating this satisfying pasta with peas, fresh herbs, parm, and lion’s mane mushrooms — watch the video!
This lion’s mane mushroom recipe takes the scaries out of working with a new (and kinda funky) ingredient. I’ll show you just how easy it is to cook up this brain-supporting shroom and combine it with savory and satisfying pasta with fresh spring peas, and umami-rich parmesan, brightened up with the addition of cilantro and mint.
Watch the video to see how to cook lion’s mane mushrooms, and read on to understand the health benefits and why you should may want to add it to your pasta rotation.
Clamoring for more recipe videos? Whip this chocolate mint smoothie with collagen up in your blender, too, watch the video here. And here’s another incredibly simple dinner idea that’s delicious as it is stunning — sheet pan chicken with smashed potatoes and rainbow carrots, watch the video!
A Lion’s Mane Recipe That Anyone Can Make [Watch the Video]
This pasta recipe combines the delicate flavor of the lion’s mane mushroom with young sweet peas and fresh cilantro and mint. Once you know how to cook lion’s mane mushrooms (it’s shockingly easy!), you’ll find ways to add them to your rotation.
I finish the dish with fresh parmesan to up the umami flavor, and a drizzle of a high quality finishing extra virgin olive oil. If you cook with a finishing olive oil, the heat will ruin its high antioxidant profile (gasp!), so only use it as a finishing drizzle.
Also, because I have gluten digestion issues, I use Jovial’s Egg Tagliatelle in this recipe. However, you can use any pasta you like for this lion’s mane recipe.
How to Make This Recipe Vegan or Plant Based
Recipe notes: this recipe is for everyone — If you are plant-based or vegan, use nutritional yeast in place of parmesan cheese and the recipe calls for ghee, swap it for your favorite vegan butter or cooking olive oil. The main stars, peas and lion’s mane mushroom will still shine and you can add this to your repertoire of plant based recipes.
What’s the Flavor and Texture Profile of Lion’s Mane Mushrooms?
Lion’s mane mushrooms, depending on where you live and the season, can be found at your local farmers markets, grocery store, or can be ordered online. You can even grow them yourself.
Their color and texture is pretty different from other mushrooms you find in the store. The lion’s mane mushroom is white, with a shaggy texture (hence, Lion’s Mane) and has a soft spongy interior. That sponginess allows it to soak up the flavors of anything you put on them, so it’s easy to up the flavor profile of these delicious cooked mushrooms. This quality makes the lion’s mane mushroom one of the most versatile of all the mushrooms in the culinary world!
The sky’s the limit as the what lion’s mane mushroom recipes you could make. As a matter of fact, lion’s mane mushroom is often used as a seafood or crab meat substitute. Try sauteeing them over medium heat for a “seafood” stir fry or using them in “crab” cakes. Cook them to a golden brown and serve the “crab cakes” with aioli.
When cooking with lion’s mane mushrooms I like to cut the lion’s mane mushrooms into half-inch rounds. I don’t like cutting them too thin, as opposed to some other sliced mushrooms, because they lose their spongy texture quickly when overcooked.
The Health Benefits of Lion’s Mane Mushrooms
And let’s not forget to talk about mushrooms in general! The mighty mushroom has so many health benefits and can be powerful medicinal healers when they are consistently added to any diet. In fact, they have been used in traditional Chinese medicine for thousands of years (learn more in our guide to healing medicinal mushrooms).
Brain Health
Lion’s mane mushrooms, also called a hedgehog mushroom, in particular are famous in the western world for their nootropic effects on the brain. They are rich in B-glucan polysaccharides and contain two unique compounds; hericenones and erinacines; that help stimulate the growth of brain cells, also known as NGF (nerve growth factor).1
While more studies are needed to help understand how lion’s mane plays a role in supporting brain health and protection against memory loss, the neuroprotective properties of this mushroom are promising.2 If learning how to cook lion’s mane mushrooms (and eating them) can help me remember where I put my car keys — then consider me a convert.
Mood Support
Lion’s mane mushrooms may also have mood-supporting anti-inflammatory and antidepressant effects, which we could all benefit from. Although more studies are needed to further understand its effects, the early studies on mice and humans are promising. 3, 4
Peas are a Nutritional Superstar Too
Peas are a Legume
Technically speaking, peas are not considered a vegetable, as they are a legume. Those of us who were raised to believe that peas are a green vegetable and that we must eat them (thanks mom!) are shocked right now, I’m sure. To make it even more confusing, peas are sold as a green vegetable when they’re in the shell, so how do we know what to believe anymore?! Other examples of legumes include lentils, chickpeas, beans, and peanuts—all plants that produce seed pods.
Peas are High in Fiber, Antioxidants, Vitamin C and Protein
One of the reasons peas have a rich nutritional profile is that they are high in fiber and rich in polyphenol antioxidants, which are responsible for many of their health benefits.5 They are also rich in vitamin C.
They are high in starch, and low in calories. A half a cup of peas is about 62 calories.6 Carbs make up about 70% of the calories, and the rest comes in in the form of protein and fat. Pea protein, like most legumes and vegetables, is not a complete protein. If you are a vegetarian or vegan, you should try pairing peas with another protein source to round out your amino acid intake.
It’s also important to know that some people may have a sensitivity to peas (although rare) and have trouble with bloating or digestion. Peas contain anti-nutrients, plant compounds that can reduce the body’s ability to assimilate nutrients, interfering with digestion and mineral absorption.7 These anti-nutritents are higher in raw peas than cooked peas, so cooking them should help reduce digestive discomfort.8
Tools to Make this Lion’s Mane Mushroom Pasta
Here’s a list of the tools I used for this recipe: Nakiri Knife, Demeyere 11” Fry Pan, Paddle Grater. If you’re interested in learning more about some of our favorite clean cookware tools, read our guide to the best non toxic cookware, baking tools, and ceramic cookware sets (including ceramic coated non-stick and all ceramic cookware).
For some mega deep dives on the most impressive non-toxic cookware and bakeware, we’re talking heavily researched and tested, read our most-read guides. See our brand profiles breaking down the beautiful Caraway Home bakeware line, and this review of Xtrema cookware, where we interview the founder.
Lion’s Mane Mushroom Recipe – The Method
Ingredients
Pasta
Garnish
Preparation
Cook egg tagliatelle pasta (I use Jovial’s Egg Tagliatelle, it’s GF) according to package directions. I start checking the pasta for doneness one to two minutes before the package says it is done, to check for al dente doneness. One minute before the pasta is done, pull one cup of pasta water aside, and reserve for making the sauce.
Meanwhile, in a medium skillet, I used stainless steel, but cast iron or carbon steel would also be great, over medium high heat, add ½ – 1 tablespoon of ghee (here’s why we love ghee). Add the lion’s mane mushrooms to the pan and cook the mushrooms for about 1-2 minutes on each side until golden brown and tender. Salt and pepper to taste. Remove from the pan and set aside.
After cooking lion’s mane mushrooms, in a large saute pan over medium heat, add ½ – 1 tablespoon of ghee. Add onions and garlic cloves. Salt and pepper to taste. Saute until translucent. Add peas to the pan. Add ¼ cup – ½ cup of pasta water to the pan (depending on the size of your pan), or just enough liquid to heat the peas through without overcooking them, which will ruin their natural sweetness. Continue adding pasta water, 1 tablespoon at a time, tasting the peas for doneness as you go.
Once the peas are tender and the liquid has evaporated, add the lion’s mane mushrooms, lemon juice, mint, and cilantro. Using tongs, add the pasta to the pan and quickly toss to combine in the pan. Taste for seasoning and adjust if necessary.
Finish with fresh grated parmesan (or nutritional yeast) and a tablespoon or two of high quality finishing extra virgin olive oil, flaky sea salt, and freshly cracked pepper.
Serve immediately.
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Sources:
- https://pubmed.ncbi.nlm.nih.gov/24266378/
- https://ommushrooms.com/blogs/blog/how-does-lions-main-mushroom-help-the-brain
- https://pubmed.ncbi.nlm.nih.gov/26150007/
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6982118/
- https://pubmed.ncbi.nlm.nih.gov/22916813/
- https://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2526/2
- https://www.healthline.com/nutrition/how-to-reduce-antinutrients#TOC_TITLE_HDR_2
- https://www.healthline.com/nutrition/green-peas-are-healthy#TOC_TITLE_HDR_
