Lion's Mane / Hericium Recipes
About
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
Quick Links
| Lions Mane Crabcakes | Wild Mushroom Chowder | Wild Mushrooms Bordelaise (Bordeaux-Style) | Steamed Hericiums with Butter and Herbs |
Lion's mane from a store are usually H. erinaceous: a round, fluffy variety.
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.
H. coralloides. These love growing on downed hardwood logs.
- 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.
Steaks with marinated tomatoes and kale.
