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Clean your lion’s mane mushrooms. I simply clean mine my wiping using a paper or kitchen towel.
You can also quickly rinse the mushrooms and pat dry with a towel. Don’t submerge the mushrooms in water since they quickly absorb liquids.
Heat a medium sized skillet or cast iron pan over medium high heat. Once hot, place the lions mane mushrooms and place a smaller heavy skillet or any weighted surface on top to help compress and flatten the mushrooms.
Leave the mushrooms to sear over medium heat for 3-4 minutes on each side or until golden brown. Flip over and repeat for the remaining side.
When both sides of the mushrooms have a good sear, add the vegan butter. Once the butter has melted. Add the minced garlic and cook for 1-2 minutes.
Add the teriyaki sauce and scoop over the mushrooms to coat well. The sauce will thicken to a glaze from the sugars.
Once the sauce has reduced, feel free to taste the mushrooms and add more teriyaki sauce to taste, if needed.
Turn off the heat. Serve with a side of sautéed bell peppers or vegetables. You can also enjoy this with rice or noodles, or enjoy with a salad or in a wrap.