Start by gently wiping the lion’s mane mushrooms with a damp cloth or paper towel to remove any dirt. Then, slice the mushrooms into bite-sized pieces, aiming for uniformity to ensure they cook evenly.

Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the minced garlic and sauté for 1-2 minutes, or until it becomes fragrant. Be careful not to burn the garlic, as it can become bitter.

Add the sliced lion’s mane mushrooms to the skillet. Let them cook for 5-7 minutes, stirring occasionally. You’ll notice the mushrooms releasing their moisture and beginning to brown. This is when the magic happens, as the mushrooms develop a rich, savory flavor.

Once the mushrooms have cooked down and browned, pour in the vegetable broth. Stir to coat the mushrooms and let the broth simmer for another 3-4 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

For a fresh pop of flavor, stir in some chopped fresh herbs like thyme or parsley. A squeeze of lemon juice can also brighten up the dish and balance the richness of the mushrooms.