Pan-Seared Lion's Mane & Black Pearl King Oyster with Za'atar
Simple pan-seared Lion's Mane and Black Pearl King oyster mushrooms with za'atar, oil, and butter — dry-seared in a cast iron skillet for a meaty, savory bite.
Ingredients
- 1 large Lion's Mane mushroom, sliced into thick slabs
- 1 large Black Pearl King oyster mushroom, sliced into thick slabs
- 1 tbsp za'atar
- 1 tbsp olive oil
- 1 tbsp butter
Instructions
- Slice the Lion's Mane into ½-inch (about 1.25 cm) slabs, and the Black Pearl King into slightly thicker ¾-inch (about 2 cm) slabs, since its dense texture holds up well at that thickness.
- Heat a cast iron skillet over medium heat, no oil.
- Place the mushroom slices in the dry skillet. Set a smaller cast iron pan or lid directly on top of the mushrooms and press down firmly — this keeps the dense slices in full contact with the hot surface for an even sear.
- Dry-sear 3-4 minutes per side, covered.
- Sprinkle za'atar over the mushrooms.
- Drizzle with olive oil and add a pat of butter to each piece.
- Press again with the smaller pan or lid and cook 1-2 more minutes per side, letting the butter and herbs soak in.
- Serve warm alongside your favorite protein, or on its own.
Notes
A smaller cast iron pan or lid set directly on the mushrooms works like a press — it's especially helpful for dense varieties like Black Pearl King, keeping them flat against the heat for a more even sear.