Lion's Mane / Hericium Recipes
Lions mane mushrooms (various types of Hericium species) are a group of edible wild mushrooms commonly found on decomposing hardwood trees and stumps. They're easy to identify, and widely available. I have plenty of fun things you can cook with them.
If you're new to them, please read my introductory guide to: Hericium Mushrooms
General Cooking and Tips
- Make the crabcakes first.
- There's many individual varieties across North America. All of them are interchangeable in cooking.
- Don't ever freeze lion's manes raw, doing so will ruin them. To freeze them, cook them first, then pat dry and vacuum seal.
- If you get a large cluster, they're great cooked in a whole piece like I do with Oyster Mushroom Steaks.
- Lion's mane you buy in a store will be inferior in flavor to wild as they're grown on a commodity substrate like button mushrooms.
- They have a texture (not flavor) similar to crab, which makes them a fun mock-seafood.