The lion’s mane mushroom has drawn the attention of researchers for its notable nerve-regenerative properties and are increasingly studied for their neuro protective effects.
When cooked is has a wonderfully chewy texture and taste slightly reminiscent of seafood (shrimp/lobster flavour when cooked in butter) and cooked aubergine. As a dry powder it can be slightly bitter with suggestions of artichoke.
100gr fresh shiitake caps
25g peeled fresh ginger
Slice shiitakes caps in thick slices, cut the ginger in very thin matchsticks and add those to cold water and bring to a boil. Simmer for 30 minutes.
Add 80g of porridge oats, with 250g of seaweed broth to the pan above and cook for another 10 min.
Optional but beneficial: add 2-4g (1-2 tsp) of lion’s mane extract and dilute in the seaweed broth before cooking.
Serve with a poached eggs on top, and flaked nori