Crispy Lion’s Mane Mushrooms with Chimichurri Sauce
By Sammi Brondo — September 28, 2026
Easy crispy lion’s mane mushrooms with chimichurri sauce: floured, pan-seared, and basted in garlic butter. Ready in 25 minutes for a flavorful veggie side.
I’m partnering with the Mushroom Council to highlight Mushroom Monday. This versatile fungi comes in so many different varieties and is full of nutrients and flavor.
Mushrooms can be eaten any day, but Mushroom Monday was created in order to celebrate mushrooms on a given day each week. It’s a day where we can all enjoy mushrooms together.
Have you heard of lion’s mane mushrooms?
They’re definitely one of the more unique mushroom varieties!
Lion’s mane mushrooms are big, white, and almost fuzzy looking. When you cook them, they easily adapt and pick up the flavor of anything you’re cooking.
They’re often used in seafood dishes, as their flavor and texture is similar to crab or lobster.
Lion’s mane contains potassium (9%)* which helps regulate your cardiovascular system and to offset some of sodium’s effects on blood pressure. These mushrooms are also a great way to get important B vitamins like niacin and thiamin. These vitamins ensure that our bodies are functioning well and help to maintain a healthy nervous system and immune system.
*Daily Value
I love this crispy version. It totally transforms the mushroom into golden brown deliciousness.
I went with my almost 4-year-old to buy lion’s mane mushrooms. She was so interested in them!
Then, after I cooked them, I asked her what vegetable she thought it was (she hadn’t seen me cook). She had no clue!
I just love a food that can transform itself like that.
When cooked this way, the mushroom gets perfectly crisp and golden. It absorbs the flavor of the oil, butter, garlic, and herbs and together, you get the most amazing umami flavor.
These crispy mushrooms are then topped with a fresh chimichurri sauce.
This sauce is made of a mix of oil, vinegar, garlic, and herbs. It’s so refreshing and delicious on roasted vegetables or meats.
Make these Crispy Lion’s Mane Mushrooms as a side dish for any meal. Because it has so much flavor on its own, it will pair deliciously with any simple protein, like a grilled chicken or seared salmon.
Want to learn more about the Mushroom Council® Mushroom Monday and get more mushroom ideas? Head to their website here.
Why You’ll Love This Crispy Lion’s Mane Mushroom
If you’re looking for new, creative ways to add more vegetables to your diet, this recipe fits the bill.
This simple veggie-focused recipe is easy to make but so delicious. It’s full of nutrients and makes an amazing veggie side dish.
It’s also a great option to serve to guests! Many people haven’t heard of this type of mushroom – it’s unique and a total show stopper.
Plus, the chimichurri sauce it’s paired with is amazing. Use it on grain bowls, protein, or with any other roasted vegetables.
How to Make Crispy Lion’s Mane Mushrooms
Slice mushrooms
Slice your Lion’s Mane Mushrooms mushrooms into 1/2-inch pieces.
Toss mushrooms in flour
Add to a large bowl and toss with flour, salt, and pepper. Set aside.
Cook the mushrooms
Add olive oil to a large pan over high heat. Once the oil is hot, place the mushrooms on the pan (avoid overcrowding the pan – you may need to sauté the mushrooms in two batches). Cook the mushrooms for a few minutes until golden brown, then flip and cook for a few minutes on the other side.
Add butter & garlic
Turn the heat down to medium. Add the butter, garlic, and parsley and let melt.
Prepare chimichurri
Prepare the chimichurri sauce: add all ingredients in a small bowl and mix until combined.
Remove mushrooms from heat
Spoon butter mixture over the Lion’s Mane Mushrooms and remove from the heat.
Spoon sauce & save for dipping
Spoon the chimichurri sauce over the sautéed Lion’s Mane Mushrooms. Reserve any extra on the side for dipping
If You Like These Crispy Lion’s Mane Mushrooms, Try These
- Roasted Mushroom Flatbread with Arugula and Balsamic Glaze
- Mushroom Farro Salad with Garlic & Herb Vinaigrette
- Crispy Parmesan Smashed Brussels Sprouts
- Crispy Carrot Fries
Ingredients You’ll Need
- Lion’s mane mushrooms: These mushrooms are big, white, and almost fuzzy looking. When you cook them, they easily adapt and pick up the flavor of anything you’re cooking
- All-purpose flour: You’ll use a little flour to coat the mushrooms.
- Olive oil: Olive oil is the cooking oil here and used in the chimichurri. You can also use avocado oil if preferred.
- Butter: You’ll brush a little butter over the mushrooms, along with garlic and parsley.
- Garlic: I love this easy garlic press to quickly mince garlic.
- Parsley: Fresh parsley is used both to brush the mushrooms and to go in the chimichurri sauce.
- Balsamic vinegar: White balsamic vinegar is used for the sauce. If you can’t find any, you can use regular balsamic vinegar.
- Oregano: You’ll need just a teaspoon of dried oregano.
- Smoked paprika: If you can’t find smoked paprika, you can use regular paprika.
Crispy Lion’s Mane Mushrooms with Chimichurri Sauce Tips and Tricks
- Start with dry mushrooms: Any excess moisture can prevent the lion’s mane from developing that crispy, golden-brown exterior.
- Cooking tips: Give them plenty of space. Cook the mushrooms in batches if necessary so they sear rather than steam.
- Change up the herbs: Cilantro can replace some of the parsley in the chimichurri for a slightly different flavor.
- Add a little heat: Add red pepper flakes or a finely chopped chili to the chimichurri for a spicy version.
- Finish with something fresh: A squeeze of fresh lemon juice over the crispy mushrooms just before serving adds brightness and balances the rich butter and olive oil.
Frequently Asked Questions
Ingredients
- 3 medium lion’s mane mushrooms
- 2 teaspoons all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 clove garlic minced
- 1 tablespoon fresh parsley finely chopped
- Salt
- Pepper
Chimichurri sauce:
- 1/4 cup olive oil
- 2 tablespoons white balsamic vinegar
- 1 clove garlic minced
- 1/2 cup fresh parsley finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt
Instructions
- Slice mushrooms into 1/2-inch pieces. Add to a large bowl and toss with flour, salt, and pepper. Set aside.
- Add olive oil to a large pan over high heat. Once the oil is hot, place the mushrooms on the pan (avoid overcrowding the pan – you may need to sauté the mushrooms in two batches). Cook the mushrooms for a few minutes until golden brown, then flip and cook for a few minutes on the other side.
- Turn the heat down to medium. Add the butter, garlic, and parsley and let melt. Spoon butter mixture over the mushrooms and remove from the heat.
- Prepare the chimichurri sauce: add all ingredients in a small bowl and mix until combined.
- Spoon the chimichurri sauce over the sautéed mushrooms. Reserve any extra on the side for dipping
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