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Lion's Mane Mushrooms are more what most of us would call a fungus rather than a mushroom, as they don't look anything like our typical idea of a mushroom. They don't have a stem, and they look a bit like white pom-poms. Instead of growing gills or pores like other mushrooms, which produce the mushroom's spores, these mushrooms grow hanging soft "spines" or tendrils in a single clump that produce the spores.
In the wild, they appear in the late autumn on scars on trees or on falling logs. It prefers maple, oak, sycamore and walnut trees. Though the "spines" are very soft, the base that is attached to the tree is very tough, and needs to be cut off with a knife.
They grow well in the wild throughout North America. In the UK, they are classed as an endangered species, so collection from the wild is not advised.
Commercially, they are now cultivated on hardwood chips and logs, and on sawdust. They grow very quickly in commercial cultivation and are ready to harvest in a week.
They are white and firm when young, but yellow and softer as they age. When fully-grown, they will be 4 to 8 inches wide (10 to 20 cm). Unlike many other mushrooms which improve in taste as they mature, this one turns sour-tasting as it matures so it must be eaten very young.
They have a mild taste and rubbery flesh, like calamari.
Buy ones that still have the tips of their spines quite white. If they are yellow, the taste is starting to go.
Cooking Tips
Must be cooked before eating. Not for eating raw, owing to the texture. Cooks up firm and chewy.
Storage
Bruises easily.
Also called:  Bear's Head Mushroom
Bearded Tooth Mushroom
Monkey's Head Mushroom
Pom Pom Mushroom
Satyr's Beard Mushroom
Spiny Hedgehog Mushroom Hericium erinaceum, Hericium erinaceus (Scientific Name)
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Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Herbed Vinegars, Horseradish Tree, Hoshi Shiitake, Leafy Vegetables, Lotus, Mixed Vegetables, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables
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