Lion’s Mane stands out as an important medicinal mushroom whose healing properties are just starting to be realized by the scientific community. It is one of the few mushrooms that really stands out in both the medicinal and the culinary fields. With a great texture, and a mild flavor, this mushroom is easily enjoyed with some garlic, lemon, and a pad of butter.
How to identify Lion’s mane mushroom
Here in the Green Mountains I usually start noticing Lion’s Mane making its first appearance come September or October. It is an autumn mushroom, and often underlooked. I use the word underlooked specifically because this fungus usually will be found growing above head, attached to the trunk of a hardwood tree. Although it should be noted that it can also be found on the ground attached to a log.
The mushroom is white, and composed of a base that attaches to a tree, and a body of fleshy spines that hang downwards. These tentacle like protrusions (which may be branched or unbranched), start to turn yellow as the mushroom ages, which signify the near onset of rot.
There are no poisonous look-a-likes out there, and although there are many different species and variations of the lion’s mane, they are all safe to eat. The most common species that I find in the woods in the Stowe, Vermont area, is Hericium americanum. Lion’s mane is also commonly known by the names Bear’s Head, Monkey Head, and pom-pom mushroom.
Medicinal uses for lion’s mane mushroom
There is currently new, exciting research being done on the healing powers of the lion’s mane. Research has shown that the fungus has strong antioxidant, anti-inflammatory, and immune boosting abilities. After being tested in animals the mushroom has been shown to lower the risk of heart disease, cancer, ulcers, and diabetes.
Other research has shown the mushroom to protect against dementia, help ease anxiety and depression, and stimulate nerve growth. This area of nerve growth has tremendous potential in a variety of ways, including brain function. One study https://pubmed.ncbi.nlm.nih.gov/24266378/ showed a chemical isolated from Lion’s Mane mushroom to have a significant, positive effect on nerve growth.
How to cook lion’s mane mushroom
Eating lion’s mane is often compared to eating crab meat. Personally I only think it tastes just a little crabby, but it is impossible to deny the similarities of texture. This chewy, firm and tender texture is what makes lion’s mane a culinary choice mushroom.
I believe you could get away preparing the mushroom just about anyway you would eat crabmeat. As with most mushrooms, it can be hard to beat the ol’ toss it in the pan with plenty of butter and garlic preparation method. However this particular mushroom really shines in this manner when a fresh lemon is squeezed over it. Mmm crabmeat.
One last note on preparation, lion’s mane can sometimes have a bitter note to it. If the bitterness is too strong for you to enjoy the mushroom, you can parboil it for just a minute or two to help improve the flavor before you cook it.
