Cooking Tips from SC Fungi: DO NOT WASH lion's mane. If the base of your lion’s mane has substrate (sawdust) cut or pull it off. In our experience, the best way to get a buttery crispy texture from lion's mane mushrooms is to slice it into thin strips about a quarter to one-eighth thickness. Some may prefer larger pieces (or follow if a recipe calls for it), however, we've found that it cooks the fastest and gets the most crispy when you slice it into very thin strips. Cook them with a sprinkle of salt in a dry pan over low heat until most of their moisture is gone and they begin to golden (about 10-15 minutes). Add fat of choice (butter, oil, or ghee) along with chopped garlic, rosemary, thyme, and oregano and turn the heat up to medium. Then you're ready to fry them to crispy golden perfection!