• Make the garlic herb butter: In a small bowl, combine the softened butter, garlic, thyme, rosemary, and parsley/oregano. Stir until fully combined and set aside.

To cook whole:

• Trim any dark or dry spots off the base of each mushroom, then gently brush off any dirt with a dry paper towel or soft brush (avoid rinsing with water - lion's mane soaks it up like a sponge).
• Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once melted and sizzling, add the whole mushrooms. Press down gently with a spatula (or set a smaller pan/lid on top to weigh them down) to help them make full contact with the skillet. Sear for 4-5 minutes until deeply golden on the first side.
• Flip the mushrooms, then immediately drizzle the soy sauce over the top and around the pan. Let it sizzle and caramelize for another 4-5 minutes, spooning any pan juices back over the mushrooms as they cook. Season with salt and pepper.

To cook sliced into rounds:

• Trim the base and slice the mushroom crosswise into 1-inch thick rounds.
• Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the mushroom rounds in a single layer, without overcrowding. Sear for 3-4 minutes until golden on the first side.
• Flip the rounds, then drizzle the soy sauce over the top and around the pan. Cook for another 3-4 minutes, spooning the pan juices back over the top as they caramelize. Season with pepper (go easy on the salt - the soy sauce brings plenty).
• Remove the skillet from the heat and immediately top the hot mushrooms with the garlic herb butter, letting it melt over them. Spoon any melted butter from the pan back over the top before serving.