4clovesgarlicfinely minced or smashed whole (see note below)
8 ½ounces(241g)lion's mane mushrooms
Instructions
Take a lion's mane mushroom and gently begin to split it in half by pulling it apart with your fingertips. Pull the mushrooms into several smaller pieces.
Begin by sautéing 2 tablespoons (28g) butter, 1 tablespoon avocado oil, garlic, and thyme sprigs on low heat in a cast iron skillet. Continually move around the thyme and garlic to prevent burning. Sauté this for about 5 minutes then remove the thyme sprigs. Using a slotted spoon, you may remove the garlic if you feel that they're on the verge of burning.
Add the mushrooms to the skillet, taking care to not overcrowd the skillet. You may have to cook in three separate batches like I did. Let the mushroom sit on one side for 3-4 minutes so it gets nice and crispy brown then flip and repeat. Repeat until all mushrooms have been cooked. You'll need to add more butter and oil with each batch.
Notes
Minced garlic tends to burn over high heat and this is why this recipe calls for sautéing everything then removing it from the skillet. If you prefer, you can take garlic cloves and smash them and cook them whole to prevent burning. Alternatively, use garlic powder.