Gourmet and medicinal
Lion's Mane
genus
Hericium Erinaceus
Common names
Lion's mane, Old man's beard, Monkey's head, Pom pom,
Yamabushitake (Japan), Hou Tou Gu (Chinese).
Taste
Soft texture along with a slightly sweet flavour that evokes shellfish such as scallops, crab, or lobster.
When cooked, it’s juicy, delicate, tender, and meaty.
Cooking
Substitute for seafood like vegan crab cake or cook it in a stir fry.
Roasted and sautéed possible too.
Size & texture
10-75 cm wide and tall - Round - White to light brown
Health benefits
Numerous healthy plant compounds can be found in lion's mane mushrooms. According to research, these substances may support gut, heart, and stimuilate the immune system, help the growth of new brain cells, as well as alleviate depression and anxiety.
History and culture
Lion’s mane has been used traditionally for hundreds of years in China and Japan as a general health tonic. According to Traditional Chinese Medicine, it is nourishing for the liver, spleen, lung, heart, and kidney. In the past, Hou Tou Gu, as it is known in China, was used to strengthen the spleen, nourish the gut, and even fight cancer. The mushroom is praised for treating a lack of Qi, also known as “life force,” in the body.
When practising meditation, Buddhist monks have been known to use powdered lion’s mane to sharpen their focus. Locals in Japan refer to it as Yamabushitake, which means “those who sleep in the mountains,” after a sect of Buddhist monks. According to legend, the Yamabushi mountain monks dress in a neckpiece made of long fur strands to resemble the Lion’s Mane mushroom.
Advances cultivation methods in the last two decades have made it more available for research and consumption.
Growing infos.
Incubation & fruiting temperature
Incubation at 20-24°C - Fruiting at 15-21 °C
Preffered substrate
Hardwood sawdust, supplemented with bran. Sterilised you substrate.
Innoculation to fruiting time
3 to 4 weeks.
Yield & number of flushes
Fair yield, 2 - 3 Flushes are possible.
Difficulty
Fairly easy