Lionβs Mane
Variety: Lionβs Mane
Uniquely Regal
Lion’s mane mushrooms are easily identified by their white color and unique shaggy outer texture that resembles, well, a lion’s mane.
A simple yet stunning go-to cooking technique for this variety is to dry sautΓ© in a hot skillet until water releases and edges brown, then add butter and seasonings.Β Medium to large in size, these strange and wonderful mushrooms are seafood-like in their flavor and texture, similar to crab or lobster.
Common Names:
Lion's Mane, Mountain-Priest Mushroom, Bearded Tooth, Pom Pom Mushrooms
Botanical Names:
Hericium erinaceus
Flavor and texture
Lionβs mane mushrooms offer a mildly sweet flavor and a tender texture that mimics shellfish like scallops, crab, or lobster. For that reason, they are often turned to as an accompaniment or alternative to seafood. Try lionβs mane in a mock Crab Louie salad or as a pan seared βsteakβ in your next surf and turf.
Usage
Grill
Roast
Saute
Sear
Handling
At the grocery store, select lion’s mane mushrooms that are bright white and firm a shaggy outer surface. The surface of the mushroom should be dry, but not dried out, and appear plump or even ‘fluffy.’ Store mushrooms in original packaging or in a porous paper bag for prolonged shelf life. Some mushrooms may keep for up to a week in the refrigerator. Fresh mushrooms should never be frozen, but frozen sautΓ©ed mushrooms will keep for up to one month. To clean lion’s mane, brush off any debris from mushrooms with fingers, a soft mushroom brush, or a damp paper towel, or rinse briefly under running water and pat dry with a paper towel. Do not submerge lion’s mane mushrooms in water as they are very absorbent and water could impact the texture of the mushroom.
