Teriyaki Lion's Mane Mushrooms

4 servings

Dry roasted in the oven, then tossed with teriyaki sauce and roasted again, this teriyaki Lion’s Mane pairs perfectly with steamed rice and roasted broccoli for a quick, delectable, healthy meal!



  • 1 pound Lion’s Mane mushrooms
  • 2 cups of your favorite homemade or store-bought teriyaki sauce
  • Serving suggestions: rice of choice, broccoli, sesame seeds, green onions, sriracha sauce


  • Preheat oven to 400 degrees. Trim off any substrate left on mushroom base, thinly slice mushrooms (about ¼” thick), then roughly chop the thin slices into bite-sized pieces.
  • Cover a large baking pan with parchment paper and arrange mushrooms on the paper in a single layer.
  • Roast dry until the mushrooms start to dry out, brown, and develop crisp edges. Depending on the size and thickness of your mushrooms, oven time will vary. Check at 10 minutes, then keep a close eye on them. 
  • While mushrooms are roasting, add the teriyaki sauce to a large bowl.
  • Remove mushrooms from the oven, toss in teriyaki sauce, and use a slotted spoon to scoop the mushrooms back onto the pan. 
  • Return to oven and roast for another 10+ minutes, until the mushrooms start to caramelize. 
  • Serving suggestion: while the Lion’s Mane cooks, roast broccoli in the same 400 degree oven, and steam your favorite rice simultaneously. Scoop a nice serving of rice into your bow, top it with a generous pile of Teriyaki Lion’s Mane, and lots of broccoli next to it. Top with a handful of sliced green onions and a sprinkle of sesame seeds over the whole thing. Add a little sriracha sauce if you like, and dinner’s ready in less than 30 minutes!
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