Yakitori, to me, is being lost down a Japanese alleyway at 1 a.m. while the streets roll with charcoal smoke. Traditionally, yakitori is made with chicken, but this version gives lion’s mane mushrooms the spotlight.
Lion’s mane is one of my favorite mushrooms to cook with because it has an incredibly meaty texture. When torn into chunks instead of sliced, all of those little edges soak up the tare sauce and get beautifully charred on the grill. I’m not interested in making vegetables pretend to be meat. I want to show just how exciting plants and fungi can be on their own.
Why I Love Lion’s Mane Mushrooms 🍄
- Incredible meaty texture – thick, tender, and satisfying.
- Soaks up flavor – marinades, sauces, and glazes get into all those little nooks and crannies.
- Gets crispy but stays meaty – especially when grilled, seared, or roasted at high heat.
- Naturally substantial – it makes a plant-based dish feel hearty without needing processed meat substitutes.
- Super versatile – I use it for skewers, steaks, tacos, sandwiches, stir-fries- there is nothing they can’t do. Even clam chowder!
- Lets the mushroom be the star – I love showing that vegan cooking doesn’t have to be about recreating meat. Sometimes plants and mushrooms are more exciting exactly as they are.
- They are just really frickin cool – big, weird, fluffy pillows. These mushrooms will always have my heart.
