Whole roasted Pink Queen lion's mane, sage brown butter and celeriac purée

Pink Queen is a rare lion's mane with pink hues, and it deserves to be shown whole. Roasted until its spines caramelise, it is carved at the table. Celeriac and brown butter make it a true vegetarian centrepiece.

Serves 4 · Prep 15 min · Cook 30 min

Ingredients

• 2 heads of Pink Queen lion's mane (about 500 g)
• 60 g butter
• 8 sage leaves
• 1 lemon
• Flaky salt, pepper
• Purée: 1 celeriac (about 800 g), 30 cl milk, 40 g butter, 1 pinch of nutmeg

Method

1. Peel the celeriac, cut into cubes and simmer for 20 minutes in the milk topped up with water. Drain, keeping a little liquid, and blend with the butter and nutmeg until smooth. Season.
2. Preheat the oven to 200 °C. Place the Pink Queen heads on a tray, brush with 20 g melted butter, salt lightly.
3. Roast for 20 to 25 minutes, until the spines are golden and crisp.
4. Meanwhile, heat the remaining butter with the sage until it turns golden brown and smells of toasted hazelnuts.
5. Spoon the purée onto a platter, add the whole heads, pour over the brown butter, add a squeeze of lemon and flaky salt. Carve at the table.

Chef's tip

The pink colour softens in the oven: to keep it visible, add a few thin raw or barely seared slices on top. If you cannot find Pink Queen, the recipe works perfectly with classic lion's mane.

Where to find this mushroom in Geneva

Mycotopia will grow Pink Queen lion's mane in Geneva from autumn 2027, harvested to order for restaurants and home cooks. Discover Pink Queen lion's mane. Are you a chef or restaurant owner? Visit our page for professionals. To hear when we open, join the waiting list at the bottom of the page.

More recipes: all our mushroom recipes.