• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

FORAGER | CHEF

Award-winning chef, author and forager Alan Bergo. Food is all around you.

  • Home
  • About
  • Mushrooms
    • Mushroom Archive
    • Posts by Species
      • Other Mushrooms
        • Lobster Mushrooms
        • Huitlacoche
        • Shrimp of the Woods
        • Truffles
        • Morels
        • Shaggy Mane
        • Hericium
        • Puffball
      • Polypores
        • Hen of the Woods
        • Dryad Saddle
        • Chicken of The Woods
        • Cauliflowers
        • Ischnoderma
        • Beefsteak
      • Chanterelles
        • Black Trumpet
        • Hedgehogs
        • Yellowfeet
      • Gilled
        • Matsutake
        • Honey Mushrooms
        • Russula / Lactarius
          • Candy Caps
          • Saffron Milkcap
          • Indigo Milkcap
      • Boletes
        • Porcini
        • Leccinum
        • Slippery Jacks
    • Recipes
      • Fresh
      • Dried
      • Preserves
    • The Basics
  • Plants
    • Plant Archive
    • Leafy Green Recipes
      • Leafy Green Plant Varieties
    • Ramps and Onions
    • Wild Herbs and Spices
      • Spruce and Conifers
      • Pollen
      • Prickly Ash
      • Bergamot / Wild Oregano
      • Spicebush
      • Golpar / Cow Parsnip
      • Wild Carraway
    • Wild Fruit
      • Wild Plums
      • Highbush Cranberry
      • Wild Grapes
      • Rowanberries
      • Wild Cherries
      • Aronia
      • Nannyberry
      • Wild Blueberries
    • From The Garden
    • Nuts, Roots, Tubers and Grains
    • Stalks and Shoots
  • Meat
    • Four-Legged Animals
      • Venison
      • Small Game
    • Poultry
    • Fish/Seafood
    • Offal and Organ Meat Recipes
    • Charcuterie
  • Recipes
    • Pickles, Preserves, Etc
    • Fermentation
    • Condiments
    • Appetizers
    • Soup
    • Salad
    • Side Dishes
    • Entrees
    • Baking
    • Sweets
  • Video
    • Field, Forest Feast (The Wild Harvest)
    • Foraging Videos
    • Lamb and Goat Series
    • YouTube Tutorials
  • Press
    • Podcasts / Interviews
  • Work
    • Public Speaking
    • Charity and Private Dinners
    • Forays / Classes / Demos

Hericium Mushrooms

Hericium mushrooms or Hericium coralloides

Hericiums are a strange, striking mushroom, like an alien life-form.

Habitat

These like to come up in the late fall in the Midwest, when the leaves start to drop from the trees, but they’re choosy as to where they grow, and to me it seems like each mushroom eating the decomposing tree can have their own internal clock when it decides to fruit, similar to chicken of the woods, although this could easily be due to difference in the host tree species, I’m speculating a bit here.

I do know for sure that to find them you need to be in a place that has decomposing wood, not just old fallen trees, fallen trees that are well on their way to the next world, those sinking into the ground, and often in my spots, covered with moss. As a little tip too, if you’re in the Midwest like me, I generally look for woods with old maple trees, which they seem to like.

If you get lucky you might come across one. Honestly I never really go out and say I’m “hunting Hericiums” like you might hen of the woods, or chanterelles. But during the fall, I usually have a tree or two in a hen patch that I know I should check.

You can hunt for these casually: just look around for blobs of white on black dead trees while you’re looking for other fall mushrooms, since these are at their best, unpredictable. There are a number of different species too, and you might even see these in high end grocery stores since they can be cultivated.

Three Hericium Species I Pick and Eat 

I know of three different species of Hericium to pick and enjoy, and they’re really easy to tell apart. Here’s the skinny:

Hericium erinaceaus 

Edible Hericium erinaceaus mushroom

The most easy to ID Hericium: it’s a giant ball of teeth. These are what you might find at a specialty grocer.

These are the most commonly cultivated species, often called lions mane. Asian markets often sell them dried, which I don’t really care for unless you’re making stock and discarding them.

Hericium coralloides

Hericium Mushrooms

A great fruit of coralloides, there’s enough here to make crab cakes. Note the irregular, asymetrical coral form, easily distinguishable from erinaceaus above.

The coral tooth hericium. These are the most common that I see in the Midwest, and are great eaters. Note how the fingers branch unevenly like coral.

Hericium americanum 

Edible Hericium americanum mushrooms

H. americanum, a very small one. Note the drooping, slightly longer teeth than coralloides.

Another great eater, you can tell these apart from the other two as they are loosely clustered tufts of drooping teeth.

Cultivated Hericium

Cultivated hericium (I have only seen hericium erinaceaus cultivated and sold whole-sale so far) are a great idea, and will taste fantastic grown on a log in your back 40.

But, the ones I’ve tasted grown from mushroom socks and cultivating kits suffer the same problem as cultivated hen of the woods: they taste like their subtrate, which is a nice way of saying they usually taste near identical to white button mushrooms, just in a different form.

Hericium mushrooms or Hericium coralloides

Another corralloides, see how it branches out irregularly like coral?

Cleaning

Choose hericiums that are bouncy, snow-white, and fresh looking, brown and/or wet spots can mean they’re past-prime. If you’re lucky, your Hericriums will be relatively clean and you can just throw them into the pan with butter.

If you’ve been out after a rain, you may have some work ahead of you. All of the little teeth and crevices can really hold debris, just like coral mushrooms. To clean especially dirty mushrooms, I like to swish pieces around in a sink of very cold water quickly, then remove them and put them on a clean towel to weep water.

If you wash the mushrooms a couple times and you’re still getting grit in them, you can always pickle them and shake them around in the jar afterward to remove excess grit, although that’s a bit of work to do for a dirty mushroom.

Cooking

In the kitchen these are great. The flavor is slightly mushroomy, but with a hint of a shellfish quality Their flavor and texture have been compared to crab meat, and texture wise, that’s right on. I’ve seen people make Hericium crab cakes, mock fish stew, all sorts of things. They are sweet, mild, and delicious. Substituting them for clams or fish in a recipe is very fun to do.

Preservation

I’ll be honest, these don’t often last long in my kitchen. But if you want to preserve them, one great way is in a conserve, something halfway between a pickle and a marinade. I’ve posted a recipe for that below-it’s my favorite.

Recipes

Recipes I’ve made specifically for hericiums, or where they can be substituted

  • Steamed Hericium with Drawn Butter and Fried Herbs 
  • Hericiums With King Crab and Seared Tenderloins
  • Wild Mushroom Conserve
  • Wild Mushrooms With Garlic and Parsley
  • Wild Mushrooms With Garlic, Chili and Breadcrumbs
  • Wild Mushroom Gratin With Leeks

Related

Previous Post: « Candy Cap Caramel Sauce
Next Post: Pickled Saffron Milk Cap Mushrooms »

Reader Interactions

Comments

  1. Danae Bruning

    September 23, 2013 at 12:13 pm

    Sorry about the teaser, Mr. Farmer sent this morning. I guess I need to read your blog more. They sure were pretty. Still are, as they are still attached to the tree.

    Reply
    • Alan Bergo

      September 24, 2013 at 7:07 pm

      Danae, these are rare treats indeed. I haven’t seen a hericium yet this year so good for you. Once upon a time these were a prize for me to show off to specialty chef’s tables since they typically don’t get so huge like hens. Maybe someday again…. You’ll remember next time, I bet.

      Reply
  2. Domi

    September 16, 2014 at 3:54 pm

    I have found several kilos of this mushroom on a large dead log in a forest near Budapest, on one of the Pilis hills. They had different sizes and two exemplars had a diameter around 40 cm. It was really a great and lucky catch. It was on the north-east side of the hill, no sun and very humid, calcareous soil (i know that should not make any difference since they live in dead trees). These days has been raining quite a lot and was relatively warm (over 20 degrees Celsius).

    Reply
  3. david daniel

    September 21, 2016 at 4:15 pm

    How about a Hericium Ceviche recipe? I think it might be a good fit.

    Reply
  4. Michele

    October 31, 2016 at 10:10 pm

    I have a couple of dead poplar or alder trees deposited in my back “40”. There are 3 north pointing ends that are growing hericium. If I harvest will they come back next year? I live in north central Oregon. No rain from mid July to mid Sept but then it rains or snows until May/June. Can I leave the logs where they are? Should I harvest before the first freeze.
    Thank you for your wonderful website
    Michele

    Reply
    • Alan Bergo

      November 3, 2016 at 3:40 pm

      Hi Michele, by all means harvest as many of the Hericium as you like, the sooner the better. You’re not harming the mushroom by taking it, it’s more like taking an apple from a tree to use an analogy. Thank you, too.

      Reply
    • Tyler

      October 9, 2021 at 7:32 pm

      Yes. They are a perennial mycelium. [email protected] . Im in Hood River

      Reply
  5. Rodger K. HAmilton

    July 30, 2017 at 7:10 pm

    Here in Vermont Hericium varieties are found in September and October. They can be reliably sought after if you know a woods with old beech trees, specifically big dead beech logs.
    If I have a goodly harvest, I dehydrate them and then powder them in my coffee grinder. Store in a glass jar, and use in sauces. Another way to enjoy them is to dip in tempura batter and deep fry. They also make a respectable faux crab cake – or mix them right into the crab cake mixture!
    Happy hunting, and bon apetit!
    Rodger

    Reply
  6. Ella

    September 20, 2018 at 7:27 pm

    Any suggestions on baking time prior to preserving/freezing?

    Reply
    • Alan Bergo

      September 25, 2018 at 10:04 am

      I would not reccomend baking them. Dry heat of the oven will dry them out too much. I would sweat in butter, poach or blanch on top of the stove, then freeze. Cook time is relative to the size of the mushroom, a couple minutes for clusters the size of a nickel.

      Reply
      • Rodger K. HAmilton

        September 26, 2018 at 8:31 am

        I have had great success dehydrating and powdering hericeum, storing in glass jars and using in sauces and soups. I also smoked them over cherry wood, which makes them tasty and preserves them dry and crumbly, but obscures the lovely natural flavor.

        Reply
  7. TomMeg

    September 27, 2019 at 8:52 am

    Just wanted to share my recent discovery that a Water Pik does a pretty good job of getting grit out of Hericium sp. (and onto the bathroom counter and mirror).

    Reply
  8. Keith cross

    September 12, 2020 at 9:44 pm

    Any advice on the best way to store uncooked Hericum Corrolloides? My son found one today in our yard.

    Reply
  9. Keith Martin

    November 3, 2021 at 5:22 pm

    Hello. Love your advise. I do go hunting for the Tooth’s and am moving from the cave country region of Kentucky (I lived next to Mammoth Cave National Park for 16 years) to western Kentucky. Just back from 6 weeks of camping and learned a tiny fraction of Land Between The Lakes area and found it is going to be a wonderful place to forage. I called Lions Mane a Bear Tooth…will recheck my Audubon guide. And 2 out 3 we’re on live and healthy white shaggy oaks. One on a dead log. Been shrooming 7 years and had a mentor in the park. Look forward to following you, and hopefully you have a restaurant.

    Reply
    • Alan Bergo

      November 6, 2021 at 10:34 am

      Hey Thanks Keith. Fortunately for me, and unfortunately for diners, my last restaurant closed in 2018, and I couldn’t be happier. Instead of working for a corporation or another master, I now work completely for myself and get to share 10x the information on here with readers that I was previously. That being said, if you’re in the Midwest I do dinners and events on occasion and have a few coming up in the winter.

      Reply
      • Keith Martin

        November 6, 2021 at 2:30 pm

        I humbly correct myself that the ones I found are the Bearded Tooth also known as a Hedgehog. I hope to meet you and we can see about one of those dinners. Thanks again, I will now attempt crab cakes.

        Reply

Trackbacks

  1. hegdgehog mushroom recipe for conserve says:
    January 27, 2014 at 6:37 pm

    […] could use a lot of different mushroom species for conserve, but know that hericium mushrooms, aborted entolomas and any species of puffball must be caramelized until lightly golden in oil […]

    Reply
  2. Coral mushroom woup with white lentils, milkweed leaves, poached duck egg and cured duck egg yolk says:
    July 4, 2014 at 2:06 pm

    […] flimsy, and don’t grow directly from the ground, they only fruit from decaying wood, like a hericium. I have mixed feelings about crown corals, they’re very pretty, and easily found, but […]

    Reply
  3. Hericium Mushroom Crabcakes says:
    January 2, 2021 at 6:37 pm

    […] I get asked for my go-to recipe for Hericium / Lions mane mushrooms, crabcakes are usually the answer. Don’t get me wrong, they’re perfectly good sautéed […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

2022 James Beard Nominee

beard award

Subscribe (It’s free)

ORDER THE BOOK

UPDATED OPTIONS FOR CA / EU / US the forager chefs book of flora by Chef Alan Bergo

Forager Chef

Forager Chef

Footer

Instagram

foragerchef

FORAGER | CHEF®
🍄🌱🍖
Author: The Forager Chef’s Book of Flora
2022 James Beard Nominee
Host: Field Forest Feast 👇
streaming on @tastemade

Alan Bergo
Morels: the only wild mushroom I count by the each Morels: the only wild mushroom I count by the each instead of the pound. 

Good day today, although my Twin Cities spots seem a full two weeks behind from the late spring. 2 hours south they were almost all mature. 

76 for me and 152 for the group. Check your spots, and good luck! 

#morels #murkels #mollymoochers #drylandfish #spongemushroom #theprecious
The first time I’ve seen fungal guttation-a natu The first time I’ve seen fungal guttation-a natural secretion of water I typically see with plants. 

I understand it as an indicator that the mushrooms are growing rapidly, and a byproduct of their metabolism speeding up. If you have some clarifications, chime in. 

Most people know it from Hydnellum 
peckii-another polypore. I’ve never seen it on pheasant backs before.

Morels are coming soon too. Mine were 1 inch tall yesterday in the Twin Cities. 

#guttation #mushroomhunting #cerioporussquamosus #pheasantback #naturesbeauty
Rain and heat turned the flood plain forest into a Rain and heat turned the flood plain forest into a grocery store. 

#groceryshopping #sochan #rudbeckialaciniata #foraging
Italian wild food traditions are some of my favori Italian wild food traditions are some of my favorite. 

Case in point: preboggion, a mixture of wild plants, that, depending on the reference, should be made with 5-23 individual plants. 

Here’s a few mixtures I’ve made this spring, along with a reference from the Oxford companion to Italian food. 

The mixture should include some bitter greens (typically assorted asters) but the most important plant is probably borage. 

Making your own version is a good excercise. Here they’re wilted with garlic and oil, but there’s a bunch of traditional recipes the mixture is used in. 

Can you believe this got cut from my book?!

#preboggion #preboggiun #foraging #traditionalfoods
Oh the things I get in the mail. This is my kind Oh the things I get in the mail. 

This is my kind of tip though: a handmade buckskin bag with a note and a handful of bleached snapping turtle claws. 😁😂 

Sent in by Leslie, a reader. 

Smells like woodsmoke and the cat quickly claimed it as her new bed. 

#buckskin #mailsurprise #turtleclaws #thisimylife #cathouse
Bluebell season. Destined for a Ligurian ravioli Bluebell season. 

Destined for a Ligurian ravioli as a replacement for the traditional borage greens. 

#mertensiavirginica #virginiabluebells #spring #foraging
Load More... Follow on Instagram

Privacy

  • Privacy Policy

Affiliate Disclosure

 I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchases help keep this website free and help with the many costs involved with this site as it has continued to grow over the years. 

Copyright © 2022 ·