This mushroom Swiss burger is unlike anything you’ve had before – Lion’s Mane mushrooms make a great base for whatever you want to put on your sandwich!
Now before you freak out about a vegetarian burger…you should take a bite first. Seriously. I know they say that mushrooms are meaty, but this one, especially when cooked in butter, truly is. It’s actually almost reminiscent of a seafood, in a delicious sort of way. Justin said it was so good that we needed to make them again ASAP. With bread in the freezer and a new mushroom in the fridge, we’re ready to roll this week!
I’ve got a great embarrassing story about my purchase of this pictured mushroom…I was chatting with the Victus folks and trying to pick which mushroom I wanted while eating my strawberry Jared’s ProPop…and I…Dripped. On. A. Mushroom. There was a little bright red blotch on the bed of puffy whiteness. And I felt sooooooo bad. I was like, “Oh my gosh, this is so embarrassing, I’ll just buy this one!” Not a great look for a first impression. But it all ended well – no strawberry taste to speak of in my burger.
Lion’s Mane mushrooms are super interesting and may be hard to find in your area. They are said to have some awesome medical properties, and be good for your brain, memory and concentration. I’m not an expert, so here’s the wiki on it. Naturally, I fed this to Justin the night before his Board exam. Hopefully it worked (we don’t find out what he got for like a month)!
Local Spotlight: Victus Mushroom Farm came to the farmers market with their gorgeous oyster and lion’s mane mushrooms! Also, the pictured bread is from Farrell Bread, another local business!
Let me know if you find Lion’s Mane, either through Victus and our farmers market, or wherever you live! I promise this is a great way to cook it up!
Lion's Mane Mushroom Swiss Burger
- Your favorite bun or bread roll
- 1 medium Lion's Mane mushroom
- 2 slices of Swiss cheese
- 1 Vidalia onion
- 3 T. butter
Slice onion into thin strips.
Saute onions in a pan with 1 T. olive oil and 1 T. butter on medium heat until they reach your desired caramelization level. (About 10-15 minutes in, you can start the rest of the process)
Slice the mushroom into 1/2 inch steaks from heat to foot (like broccoli).
Arrange mushrooms in a dry non-stick skillet on medium heat.
Cook mushrooms for 5 minutes and flip when browned. Cook for 5 more minutes on the second side. Salt and pepper each side.
Add in 1 T. of butter, and make sure it gets onto each mushroom.
Fry until golden on each side. Remove from pan.
Toast the bread in the mushroom pan, and add up 1 T. more butter, if desired.
Place a slice of Swiss cheese on the bread, cover the pan to melt the cheese.
Pile your sandwich with onions and mushrooms.