Lion’s Mane, Hericeum erinaceus, are a delicious edible mushroom in the shape of a white pom pom. Within weeks you will enjoy your first crop of mushrooms grown indoors on your counter top. Kits may also be grown outdoors during the spring and fall.
A humid environment is important to mushroom formation, and can be created by misting water from a spray bottle into a humidity tent.
All natural ingredients. Your kit contains a pure mushroom culture grown on hardwood sawdust and Canadian wheat bran. No chemical fertilizers, nor pesticides, used.
Fruiting instructions can be found here.
Kit size ~2kg (4lbs+)
Visit our Learn to Grow page to learn how to expand your mushroom kit into buckets of sawdust or used to inoculate logs!
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.
