Wood dowels inoculated with lion’s mane mycelium for log cultivation.
Lion’s Mane grows wild on hardwood stumps and logs throughout in North America, and can also be intentionally cultivated. After fall rains, this fungus produces a creamy-white edible mushroom that looks like a pompom emerging from the dead wood. The mushrooms are delicious to eat, and sought after for their ability to stimulate nerve cell regeneration and improve cognitive functioning.
Drill holes about 25mm (1″) deep into freshly harvested hardwood log using 8mm (5/16″) drill bit and depth stop. If you are drilling holes many logs, consider our specialized high speed mushroom drill bit and angle grinder adapter to make the task faster and easier.
Tap plug spawn into holes with hammer, then cover with melted wax using a dauber. For detailed instructions on how to inoculate your log, click here.
Store logs in full shade outdoors where they will receive rain. For optimal growth, you may with to rehydrate your log during extended dry periods by submerging overnight in water.
After 6 months to 2 years your log will be ready to start producing mushrooms. Typically heavy rains in the spring and fall will stimulate your log to make mushrooms. Sometimes nature doesn’t provide enough rain. To ensure your log is well hydrated, soak in water overnight then water frequently for 10 days to maintain high humidity while mushrooms form.
100 plugs will plant ~2 logs* (~100g of wax will seal 100 plugs)
500 plugs will plant ~10 logs* (~454g of wax will seal 500 plugs)
*Based on an average log size of 40 inches long by 4 inches in diameter.
For peak viability we recommend using your mushroom products within weeks, and storing in a cool location until use. Refrigeration between 2-4C is ideal for the longest shelf-life. Even when refrigerated, the fungal mycelium continues to grow, and eventually mushrooms burst out one way or another.
After harvesting you should store the mushrooms in a paper bag, which allows them to breathe. Leave them in the main part of the refrigerator to get good airflow, not the produce drawer. They will keep for a couple of days when stored in a paper bag in the refrigerator. They can also be cooked and then frozen for a couple of months.
Lion’s Mane mushrooms are tender and chewy with a mild, sweet, seafood flavor reminiscent of scallops, lobster, or crab.
Lion’s Mane mushrooms are best suited for baking, frying, roasting, and sautéing. Their meaty texture is often used as a substitute for meat and can be served as a replacement for seafood, lamb, and pork. They are also commonly sautéed and served in pasta, stir-fries, soups, surf and turf, burgers, and salads. This mild mushroom easily picks up the flavors of the accompanying ingredients and can be a part of both side and main dishes. When prepping, the mushroom should be thoroughly washed or brushed clean and then squeezed out like a sponge to remove excess water. The mushroom is very absorbent and too much water will ruin the flavor and texture of the dish. Lion’s Mane mushrooms pair well with apples, ginger, garlic, shallots, onions, butter, chiles, paprika, thyme, parsley, rosemary, sage, saffron, white pepper, kohlrabi, spinach, leeks, lemon, carrots, potatoes, pine nuts, meats such as beef and poultry, cashews, dry white wine, pesto, and chicken stock.
Roasted Carrots, Lion’s Mane Mushrooms and Spring Onions Topped with Fresh Pesto
Lion’s Mane and Oyster Mushroom Pasta
Lion’s Mane mushrooms contain zinc, potassium, calcium, and beta-glucan polysaccharides which can help protect the overall health of the human body. In China and Japan, the Lion’s Mane mushroom is used in supplement form or consumed fresh to help improve the memory, reduce anxiety, fight inflammation, and to boost the immune system. These mushrooms are also applied to wounds on the skin to help speed up the healing process. In addition to fresh form, Lion’s Mane mushrooms can be dried and sometimes combined with Lingzhi mushrooms to make a tonic for gastric ulcers and for treating poor digestion.
