I Made a Chicken & Lion’s Mane Mushroom Stir-Fry in Under 10 Minutes – It’s Now a Go-To Midweek Dinner
Hungry, tired, and not in the mood to wait around, I turned to a classic: stir-fry. Quick, forgiving, and packed with flavour – it’s everything you want in a weeknight meal. But this time, I levelled it up with one special ingredient I had in the cupboard: dried Lion’s Mane mushrooms.
They added a meaty, tender texture and absorbed all the garlic-soy flavour beautifully. Honestly? It turned out better than expected – and I’ll be making it again.
What I Used:
- 1 tbsp olive oil
- 1 garlic clove, chopped
- 2 chicken thighs, thinly sliced
- 15g dried Lion’s Mane mushrooms (rehydrated in warm water for 20 mins, then torn)
- 1 small courgette, sliced
- Handful of sugar snap peas
- Splash of soy sauce
- 100ml chicken stock
- Cooked egg noodles (1 nest)
- Spring onions, for topping
- Optional: fresh ginger or sesame oil for a kick
Here’s What I Did:
1. Rehydrate & prep – While the Lion’s Mane mushrooms soaked in hot water, I sliced up the chicken, courgette and sugar snaps. Egg noodles went on the boil.
2. Stir-fry time – In a hot wok with olive oil, I added the garlic, then the chicken. Once browned, I threw in the rehydrated Lion’s Mane mushrooms – they instantly started soaking up the flavour and turning golden.
3. Add the veg & sauce – Next came the courgette and sugar snaps, followed by a generous splash of soy sauce and chicken stock. Everything simmered together for a few minutes, thickening slightly.
4. Toss in the noodles – Once the sauce reduced a bit, in went the noodles. I tossed everything to coat, then served it up with a scattering of spring onions.
What I’d Try Next Time
I loved the Lion’s Mane mushrooms – they’ve got a texture almost like pulled chicken or scallops. Next time, I’d add a splash of sesame oil and a pinch of ginger for extra depth.
Elliot Webb, mushroom expert at Urban Farm-It, agrees:
“Dried Lion’s Mane is brilliant in quick dishes like this. It rehydrates with a naturally tender texture and really takes on whatever sauce or seasoning you use.
Final Thoughts
If you’ve got dried Lion’s Mane mushrooms in your cupboard, use them. This stir-fry was light, fast, and felt a bit fancier than your average midweek meal. Next time I’m skipping the chicken and doubling up on the mushrooms – they’re that good.
If you fancy growing your own Lion’s Mane at home, Urban Farm-It’s kits are surprisingly easy and a brilliant way to get ultra-fresh fungi on demand.
