What Is Lion's Mane? A Beginner's Guide to the Mushroom and How to Enjoy It

Lion's mane has gone from a little-known forest mushroom to a fixture in wellness shops and cafés. If you're new to it, this guide covers the basics: what it is, what it tastes like, what makes it unique, and how to enjoy it.

What Is Lion's Mane?

Lion's mane (Hericium erinaceus) is an edible mushroom that grows on dead or dying hardwood trees such as beech and oak, typically in autumn. Instead of a cap and stem, it forms a white cluster of soft, hanging spines, which is where the English name comes from. In Japan it is called yamabushitake, after the pom-pom ornaments worn by mountain monks (yamabushi), and in China it is known as houtougu ("monkey head mushroom"), a prized ingredient in traditional cuisine. Most lion's mane sold today is cultivated indoors on sawdust blocks.

What Does It Taste Like?

Lion's mane is mild and slightly sweet. When torn and cooked, its texture is often compared to crab or lobster, which makes it popular in vegetarian "crab cakes" and as a seafood substitute. It soaks up butter, broth and sauces well.

What Makes It Unique?

Lion's mane contains compounds that are rarely found in other mushrooms. Hericenones are found mainly in the fruiting body (the part you see), while erinacines are found mainly in the mycelium (the root-like network). These compounds are being studied by researchers, mostly in cell and animal studies; human research so far is small-scale, so no firm conclusions can be drawn about their effects as a food.

How to Enjoy Lion's Mane

• Pan-seared: Tear into pieces and sear in butter until golden, then finish with salt and lemon.
• In soups: Add to miso soup or broth; the mushroom absorbs the flavor of the stock.
• "Crab" cakes: Shred cooked lion's mane and mix with egg, breadcrumbs and herbs.
• Dried: Rehydrate in warm water and use the soaking liquid in soups or rice dishes.