Hericium Erinaceus: The Ultimate Mushroom Guide
About The Hericium Erinaceus Mushroom
Hericium Erinaceus is a mushroom that grows on trunks of hardwood trees.
These wood-loving mushrooms are easily identified to genus by their drooping spines, which hang like little icicles. They have no caps; some of the species hang their spines from branched structures, while one species simply forms a large clump of spines.
Prefers growing on hardwoods during summer and can, therefore, be easily confused with another Hericium species. Among the hardwoods, it likes the American beech tree best.
The species is widely distributed in the Northern Hemisphere. It is rather common in North and Central America (USA, Mexico, Costa Rica), in Colombia, and is widespread in Eurasia. In Canada, its presence has not been confirmed - all Canadian cultures labelled H. Erinaceus were reassigned to H. Americanum (Ginns 1985). In Europe, it is known from the majority of countries, although the number of localities varies greatly with maximum occurrence in France, then Great Britain, Germany, the Netherlands, and Spain. In the remaining countries, it is rare or very rare (Dahlberg and Croneborg, 2003). In Asia, the species occurs at widely scattered localities from the Caucasus through Central Asia to the Russian Far East, China, Korea, Japan, India, Borneo, and Australia
This mushroom is known by many other names, including:
Old Man’s Beard
It has been used in traditional Chinese and Japanese medicine throughout history. It is also commonly consumed in many other Asian countries such as Korea and India. Apart from vitamins and minerals, Lion’s Mane also contains some specific compounds such as hericerins, erinacines, erinaceolactones, and specific glycoproteins and polysaccharides.
Hericium Erinaceus Health Benefits
Hericium Erinaceus contains many healing compounds found within the mushroom and mycelium. Two promising compounds found: hericenones from the mushroom and erinacines from the mycelia of the fungi. Both compounds reported having a neurotrophic effect, with neuroprotective properties from the erinacines group.
Hericium Erinaceus may improve the development and function of nerves. It might also protect nerves from becoming damaged. This might help prevent conditions such as anxiety, memory loss, Alzheimer's disease, or Parkinson's disease. Hericium Erinaceus also seems to help protect the mucous membrane layer of the stomach. This might help improve symptoms related to long-term swelling of the stomach lining (gastritis) or stomach ulcers.
People have particularly embraced this mushroom due to its tendencies to fight various cancers. The cancers include intestinal and pancreatic cancers and stomach cancers. The mushroom also fights esophageal cancer. When a person takes Hericium Erinaceus in the course of chemotherapy, it has been observed to significantly reduce the sometimes horrible side effects associated with chemotherapy. This makes it bearable for the patient to undergo complete chemotherapy without feeling fatigued, sick or nauseous.
The mushroom is also recommended for people who are interested in shedding weight or to keep their weight in check especially since it lacks saturated fats. As the mushroom wades off infection, it strengthens the person’s immunity and promotes overall bodily health.
Supporting Memory and Cognition
In laboratory experiments, Lion’s Mane was seen to prevent damage to short-term and visual recognition memory.
Short-term memory is our ability to keep a small amount of information in our minds in an active, readily available state for a short period of time. Visual recognition memory is our ability to recognize previously encountered events, objects, or people, to “remember” them.
Both of these types of memories are specifically lost in people with Alzheimer’s disease and other dementias. These results suggest that with further research Lion’s Mane may be used to slow down – and perhaps even prevent – these memory deficits from happening at all.
Indeed, in a double-blind, parallel-group, placebo-controlled trial, Lion’s Mane consumption was seen to improve brain power scores in elderly Japanese men and women who had been diagnosed with mild cognitive impairment (MCI).
MCI can involve problems with memory, language, thinking, and judgment. It is considered to be an intermediate stage between the normal mental decline seen with aging and the more serious brain function deficits seen in dementias, such as Alzheimer’s disease.
Good for Diabetes
High blood sugar levels in Diabetes may results in atherosclerosis, heart attack, stroke, eye or retina damage, renal or kidney impairment, etc. Extracts of Hericium Erinaceus or lions mane mushroom have shown benefits for the reduction of high blood sugar levels.
In addition to controlling high blood sugar levels, their extracts also increased the insulin levels in the animal studies. They also exerted significant hypolipidemic and antioxidant effects.
Treats Peptic or Gastric Ulcers
Peptic ulcers or gastric ulcers are really troublesome. They may lead to acidity, indigestion, burning sensation and pain below the ribs, pain behind the breastbone or sternum, etc. Extracts of lions mane mushroom have shown to treat peptic ulcers as per a research study.
The polysaccharide component of Hericium Erinaceus decreased the size of the peptic ulcers. Lions mane mushroom also protects the gastric mucosa by preventing the reduction of antioxidant enzymes that protect the gastric mucosa.
Boosts the Immune System
Compounds found in Lion’s Mane improve immune function by enhancing both cell-mediated and humoral immunity. This mushroom activates macrophages and NK cells.
Lion’s Mane polysaccharides increase T cells and macrophage levels in mice.
Lion’s Mane also induces the maturation of human dendritic cells (antigen-presenting immune cells), which might reinforce the host innate immune system. Maturation of dendritic cells is an important process in the initiation and regulation of immune responses.
Lion’s Mane possesses anti-oxidative properties that prevent oxidative stress-related diseases. Consumption of the boiled mushroom can eliminate peroxides and remove harmful iron ions.
The extracts of Hericium Erinaceus have also shown anti-tumor effects against certain cancers like liver cancer, gastric cancer, and colon cancer. Another study shows that the extracts of this mushroom, when used in combination with chemotherapy drugs like doxorubicin, can effectively treat liver cancer or hepatocellular cancer which is resistant to the treatment with drugs alone.
Reduces Depression and Anxiety
In today’s competitive world, we are subjected to constant stress. We are unable to combat the stress levels and we tend to develop depression and anxiety. Many people throughout the world are becoming victims of these disorders.
Lions Mane mushroom tend to lower the levels of depression, anxiety, and irritation in the people taking its supplements than the people who don’t take it. The benefits of lions mane mushroom for relieving depression and anxiety are mainly due to its action on stimulating nerve growth factor or NGF.
Hericium Erinaceus Side Effects
There are a few potential side-effects of taking Hericium Erinaceus. The most commonly reported side-effect is itchy skin. This is usually just a sign from the body of the existence of increased levels of NGF in the body. It is simply the body’s way of saying that there has been some change in that.
Those who experience itchy skin along with any of the following symptoms should consult with a doctor to see if something else may be going on: swollen glands; hives; allergy reaction of any kind.
Those are all potential signs that something else has caused the itchy skin. The patient will want to have this checked out as soon as possible to avoid any extra discomfort.
Hericium Erinaceus is POSSIBLY SAFE
When taken by mouth as a medicine for up to 16 weeks. Side effects are mild and may include stomach discomfort. There isn't enough reliable information to know if Hericium Erinaceus is safe when used for longer than 16 weeks.
Most studies on Lion's mMne mushrooms have used animals, but it appears to be safe to eat the mushrooms in moderate quantities, as people do in many countries in Asia.
The safety and effectiveness of Lion's Mane supplements are less apparent because dietary supplements do not have the same regulations as food and drug products.
However, in the animal studies, even high doses did not produce adverse effects in the rodents.
Special Precautions & Warnings
Pregnancy and breast-feeding
Not enough is known about the use of Hericium Erinaceus in medicinal amounts during pregnancy and breast-feeding. Stay on the safe side and avoid using it.
Hericium Erinaceus might slow blood clotting. This might increase the chances of bruising and bleeding in people with bleeding conditions. However, there are no reports of this occurring in humans.
Hericium Erinaceus might lower blood sugar. Watch for signs of low blood sugar (hypoglycemia) and monitor your blood sugar carefully if you have diabetes and use Hericium Erinaceus.
Hericium Erinaceus might slow blood clotting. This might cause extra bleeding during and after surgery. Stop using Hericium Erinaceus at least 2 weeks before a scheduled surgery.
Hericium Erinaceus Extract
Two Japanese patents exist relating to Hericium Erinaceus extracts; one from the 1990's for an extraction process of these compounds yielding an extract known as "Nerve Growth Stimulant Factor." A more recent one from 2004 is for a water extract of Hericium Erinaceus, also used for its nerve regenerating properties.
Lion's Mane extract is made from a dual extraction process. The first step is a hot water extraction. This is the most common and the least expensive and where many companies stop. When you find "cheap" mushroom supplements, they are either simply dried powders or are water extracted only. To get the full benefit of medicinal mushrooms, the second (and much more costly) alcohol extraction step is required.
Ethanol (or sometimes methanol) extraction isolates the water-insoluble components.
The alcohol extraction process is in general used as a second step after hot-water extraction. Also since alcohol alone will not break down chitin effectively, heat must be added.
Without this second step of alcohol extraction, many of the additional beneficial ingredients simply cannot be extracted.
With long-term use, Hericium Erinaceus Extract may improve memory function and lead to an increase in basal intelligence.
According to the chemical analysis, every 100 grams of dried fungus contain:
26.3 grams protein
4.2 grams fat
44.9 grams carbohydrate
6.4 grams thin fibre
10.2 grams water
18 mg Fe
2 mg Ca
0.89 mg VB1
1.89 mg VB2
0.01 mg carotene
16 kinds of amino acids including 7 kinds of essential amino acids
Hericium Erinaceus Medicinal Properties
Hericium Erinaceus is an important mushroom with edible values and medicinal properties. Both the mycelium and the fruiting bodies contain many bioactive compounds with drug efficacy. Emerging pieces of evidence have shown that different active molecules in H. Erinaceus have different functions on different organs in different diseases via different mechanisms.
It is also taken by mouth for swelling (inflammation) of the stomach (gastritis), stomach ulcers, H. pylori infection, diabetes, cancer, high cholesterol, and weight loss.
Hericium Erinaceus may improve the development and function of nerves. It might also protect nerves from becoming damaged. This might help prevent conditions such as anxiety, memory loss, Alzheimer's disease, or Parkinson's disease.
Hericium Erinaceus also seems to help protect the mucous membrane layer of the stomach. This might help improve symptoms related to long-term swelling of the stomach lining (gastritis) or stomach ulcers.
Lions Mane mushroom also is antibacterial, anti-candida, anti-tumor, anti-inflammatory, has potent anti-tumor properties and is found to be a nerve tonic. Furthermore, it is effective against specific cancers such as gastric/stomach and liver cancer.
Hericium Erinaceus Classification
When French botanist-mycologist Jean Baptiste Francois (Pierre) Bulliard described Bearded Tooth fungus in 1780 he gave it the binomial scientific name Hydnum Erinaceus. It was Christiaan Hendrik Persoon who in 1797 transferred this species to its present genus, whereupon its scientific name became Hericium Erinaceus, which still stands today.
Classification note: Although DNA analysis has confirmed that many tooth fungi are properly - Classified in the order Canthellales, the Tiered Tooth is now included in the order Russulales.
Hericium, the generic name, means pertaining to a hedgehog, and is a reference to the spiny fertile surfaces of fungi within this grouping. The specific epithet cirrhatum means "having tendrils" - another reference to the dangly spines.
Hericium Erinaceus Polysaccharides
Polysaccharides possess various promising bioactivities, including antitumor and immunomodulation, anti-gastric ulcer, neuroprotection and neuroregeneration, anti-oxidation and hepatoprotection, anti-hyperlipidemia, anti-hyperglycemia, anti-fatigue, and anti-aging.
Fungal polysaccharides are found mainly in cell walls and are present in large quantities in both fruiting bodies and cultured mycelium.
Hericium Erinaceus fruiting bodies (HEFB) contain immunoactive β-glucan polysaccharides, as well as α-glucans and glucan-protein complexes. A total of more than 35 H. Erinaceus polysaccharides (HEP) have been extracted to date from cultured, wild-growing, or fermentative mycelia and fresh/dried fruiting bodies. Of these β-glucans represent the main polysaccharides.
HEP are composed of xylose (7.8%), ribose (2.7%), glucose (68.4%), arabinose (11.3%), galactose (2.5%), and mannose (5.2%). Four different polysaccharides isolated from the H. Erinaceus sporocarp show antitumor activity: xylans, glucoxylans, heteroxyloglucans, and galactoxyloglucans.
Chemical analysis shows that the total content of HEP found in fruiting bodies is higher than that in the mycelium.
Studies of the polysaccharides found in H. Erinaceus reveal a number of activities. For example, extracellular and intracellular polysaccharides showed a protective effect on oxidative hepatotoxicity in mice. Neuroprotective effects of HEPs were observed in an in vitro model of cells that were toxic from amyloid β plaque formation. In this model, HEPs decreased the production of reactive oxygen species from 80% to 58% in a dose-dependent manner, and increased the efficacy of free radical scavenging.
HEPs also promoted cell viability and protected cells against apoptosis induced by amyloid β plaque formation.13 HEPs decreased blood lactic acid, serum urea nitrogen, tissue glycogen, and malondialdehyde, further supporting the beneficial role of HEPs on oxidative stress.
Hericium Erinaceus Cultivation
Both of the Hericium species we carry can be cultivated on natural logs using a process very similar to Shiitake cultivation. Hericium is a slower growing, less aggressive fungus, so doubling the inoculation rate will speed up the colonization and subsequent fruiting.
Red Oak has traditionally been the preferred log species for sawdust or plug spawn inoculation, but many other hardwoods are preferable, particularly Beech and Sugar Maple. Alternatively, the totem method of inoculation using sawdust spawn has proven to be very successful when using hardwood rounds.
Hericium Erinaceus Mycelium
The mushroom and mycelium have bioactive compounds. Some compounds are only found in the mushroom or only in the mycelium.
Mycelium is the main body and feeding membrane of a mushroom. It grows underground or within the host plant. While it might not look like much, the mycelium acts much like a complex network that can communicate with and adapt to its surrounding environment.
Think of it like the roots of the mushrooms. The mycelium is responsible for taking in nutrients by breaking down decaying matter using various enzymes. These nutrients are absorbed and transferred through hyphae to feed and support not just the fungus itself but whole ecosystems.
Hericium Erinaceus Growing
Sterilizing the substrate
Lion’s mane mushrooms are difficult to grow when the substrate is not sterilized. To do this, fill the bucket with a substrate. Soak it with water for at least 2 hours. After 2 hours, drain all the excess water. Leave it again for another half an hour and then drain the excess water.
Note that any excess water will cause contamination. This will hinder the growth of mushrooms. Let the substrate cool for about 6 hours.
Transferring the substrate to small jars/plastic bags
Transfer the substrate to jars or plastic bags. Make sure not to overfill. Also, ensure that you have a clean working area to avoid contaminating the substrate. During this process, the jar cover must be loosely fitted. If using plastic bags, the tops should be loosely folded over.
After the hissing starts, you can continue sterilizing the substrate for up to 2 hours.
Planting the spawn
After sterilizing the substrate, turn off the heat. Let the substrate cool for 6 hours inside the pressure cooker. While waiting for the substrate to cool, prepare your working area. Make sure that it is thoroughly clean. Also, without opening your spawn pack, gently crush and separate spawn. This will make it easier for you to mix the spawn with the substrate later.
When your substrate is ready, wash your hands and prepare for planting. Remove the substrate from the pressure cooker and add the spawn to the substrate. As soon as you are finished, seal the jar or plastic bag.
Shake the jar or bag to mix the substrate and spawn.
Leave the jar or plastic bag in a room that is not directly exposed to the sun for about 3 weeks. The temperature in the room should be between 18 to 25 degrees Celsius. After 3 weeks, the substrate should already be fully colonized. This happens when the substrate is covered with whitest fungi.
When the substrate is fully colonized, you should transfer the jars to an airy location with traces of light. Make tiny holes in the jar cover or the plastic bag. The holes should be about 5 mm in diameter. The mushrooms will grow through these tiny holes.
High humidity is essential for growing Lion’s Mane mushroom. To increase humidity, you can put the jars or plastic bags inside a water proof container. Just partially cover the top. Spray water on the substrate twice a day. Make sure just to make the substrate moist but not wet.
In a few weeks, you should see Lion’s Mane mushrooms growing through the holes. Make sure to harvest the mushrooms before they start turning pink.
When harvesting, cut the “snowball” close to the bag using a sharp knife. Be careful not to damage the spine. It is said that this mushroom will store longer in the fridge when handled properly. Subsequent flushes will occur. The fruits will normally develop at the sites of previous fruits.
|Incubation Temperature:||70-75 ° F (21-24 ° C)|
|C02:||> 5,000-40,000 ppm.|
|Fresh Air Exchanges:||0-1 per hour.|
|Initiation Temperature:||50-60 ° F (10-15.6 ° C)|
|Fresh Air Exchanges:||5-8 per hour|
|Light Requirements:||500-1,000 lux|
|Temperature:||65-75 ° F. (18-24 ° C.)|
|Relative Humidity:||(85) 90-95%|
|Fresh Air Exchanges:||5-8 per hour|
|Light Requirements:||500-1,000 lux|
14 days apart.
Suggested Agar Culture Media:
MYPA, PDYA, DFA, MEA.
STERILIZED Sawdust supplemented with wheat bran for indoors.
Hardwood and Douglas Fir logs for outdoors.
Hericium Erinaceus Taste
Also called the “lobster of Mushrooms”. It has an indistinct taste but it's fantastic at soaking up any flavor. Some say it has the texture of crab or lobster and resembles cauliflower.
Lion’s Mane mushrooms are best suited for cooked applications such as baking, frying, roasting, and sautéing. Their meaty texture is often used as a substitute for meat and can be served as a replacement for seafood, lamb, and pork. They are also commonly sautéed and served in pasta, stir-fries, soups, surf and turf, burgers, and salads.
The lion’s mane mushroom contains eight amino acids as well as zinc, iron, selenium and organic germanium. In addition to high potassium content, it is also low in sodium. This medicinal mushroom is highly valued due to its many polysaccharides and polypeptides.
Hericium Erinaceus Nutrition Facts
This mushroom comprises of 32 different bioactive compounds and is a rich source of minerals such as selenium, zinc, iron, and potassium.
In addition, it contains mainly amino acids (20 percent) and various polypeptides and polysaccharides. And like seafood, Yamabushitake is a viable plant-based source of vitamin B12.
This mushroom contains only 12 calories per 100 g.
It has an indistinct taste but it's fantastic at soaking up any flavor. Some say it has the texture of crab or lobster and resembles cauliflower.
Recipe: Hericium Erinaceus in Cherry Tomato Sauce
1 large clump of lion’s mane mushroom
1/3 cup olive oil
3-5 cloves of garlic, minced
1 medium-sized shallot, diced
2 pints cherry or grape tomatoes, quartered
Basil, for garnish
Salt and pepper, to taste
Slice the lion’s mane mushroom into steak-like pieces, ½-1 inch thick. Heat the oil in a large skillet, add the lion’s mane (in two batches, if necessary), and cover. Cook for about 3 minutes (until golden-brown) before flipping, and cooking until it is golden brown. Transfer the mushrooms onto a plate lined with a paper towel and set aside.
Add the garlic and shallots to the skillet, and sauté for about a minute until the garlic is fragrant. Add the tomatoes, and sauté on medium-low heat for around 10 minutes, mashing the tomatoes a little with your spatula or a fork.
After around 10 minutes you should have a fairly thick, chunky sauce. Season generously with salt and pepper, remove from the heat and top with fresh, torn basil. Serve the sauce with the cooked lion’s mane, and enjoy!
Recipe: Lion's Mane for Pasta or Crackers
The butter and cream are a little heavy, but you can substitute olive oil and milk for a lighter mushroom recipe.
This cooks down to gravy, although you can omit all the liquids if you like and still have a delicious topping for pasta, tofu, or another dish.
1/2 lb lion's mane mushrooms, cleaned and thinly sliced
3 tablespoons butter
2 cups light cream
1/2 yellow onion, chopped
2 cloves garlic, chopped
3 tablespoons flour
Melt one tablespoon of butter in a skillet over medium-high heat. Add the mushrooms and cook until they seem to have given off most of their liquid.
Throw in the onions and garlic and cook until the onions have softened and the mushrooms are brown.
Add the flour and the remainder of the butter. Cook several more minutes, stirring frequently to mix the melting butter with everything else.
Slowly pour in the cream. Turn down the heat and allow the mixture to simmer until it has reached your desired consistency.
Serve on top of pasta, rice, or crackers. Delicious!
Recipe: Pan-Fried Lion’s Mane Mushrooms
1/2 lb Lion’s Mane mushrooms
1 tbsp of olive oil
1 tbsp of butter
salt and pepper
Prepare the Lion’s Mane mushrooms by gently brushing off the dirt or washing if necessary. Slice or tear into bite-size pieces.
Heat oil in a large pan over medium to high heat.
Add mushrooms and cover, cook until mushrooms begin to dry out.
Add butter, season and continue to sauté for 2-3 mins until brown.
Recipe: Hericium Erinaceus Mushroom Tacos
2 Lion's Mane mushrooms, cut into chunks
Olive oil, for frying
Cabbage, Chipotle Mayo, Sriracha
For the breading:
1/2 cup cornmeal
1/2 tsp garlic powder
a pinch dried oregano
1/2 tsp smoked paprika
Salt and pepper
A pinch cumin
For the milk mixture:
1/2 cup almond milk
2 tsp cornstarch
2 tbsp flour
Heat the oil in a skillet over medium heat.
Mix the almond milk, flour, and cornstarch in a bowl and whisk to combine.
Mix the garlic powder, cornmeal, paprika, salt, pepper and cumin in a separate bowl.
Put the mushroom pieces into the milk mixture to coat completely, then place it into the dry mix and coat evenly on all sides.
Place the breaded mushrooms into the pan and cook until tender and just brown. Reduce the heat to medium-low.
Divide the mix between the tortillas.
Top with cabbage, and chipotle mayo. Drizzle with sriracha.
Recipe: Stir-Fried Hericium Erinaceus Mushrooms
2 tbsp butter
3 carrots, sliced thinly
1 white onion, diced
Parsley, to garnish
Salt and pepper
Hericium Erinaceus (Lion’s Mane) mushrooms, sliced into chunks
Heat a skillet on medium heat, add the butter and onion, cook until browned.
Add the mushrooms and season with salt and pepper.
Stir in the carrots and sauté for around 5-7 minutes.
Serve with parsley.
Recipe: Lion’s Mane Steaks
One large piece of lion’s mane mushroom (think 1 fist-size piece per person)
1 Tbsp ghee
Salt + pepper to taste
Sprinkle of garlic powder
Wipe lion’s mane down with a damp paper towel or cloth to remove any remaining dirt.
Slice lion’s mane width-wise into ½” “steaks”.
Heat ghee in a pan on medium heat. Add lion’s mane and saute on either side until tender.
Season with salt, pepper, and garlic powder.
Recipe: Roasted Lion's Mane Mushrooms with Sherried Shallots
2 tablespoons extra-virgin olive oil, divided
4 cups vertically sliced shallots (about 6 large)
1 tablespoon fresh thyme leaves
1/2 teaspoon kosher salt, divided
1/3 cup dry sherry
1 tablespoon sherry vinegar
1/4 teaspoon freshly ground black pepper
12 silver dollar-sized lion's mane mushrooms (about 12 ounces)
1 tablespoon butter, cut into 12 pieces
1 tablespoon sliced fresh chives
Preheat oven to 425°.
Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots, thyme, and 1/4 teaspoon salt; sauté 4 minutes, stirring frequently. Add sherry; cover, reduce heat, and simmer 10 minutes or until very tender. Stir in vinegar and black pepper. Remove from heat; keep warm.
Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add mushrooms, fuzzy side down; cook 4 minutes or until browned. Turn mushrooms over; top each with 1 butter piece. Place pan in oven; bake mushrooms at 425° for 5 minutes or until tender.
Remove from oven; sprinkle with remaining 1/4 teaspoon salt. Spoon about 1/2 cup shallot mixture onto each of 4 plates; top each serving with 3 mushrooms. Drizzle any pan juices over servings. Sprinkle evenly with chives.
Recipe: Lion's Mane "Crab" Cakes
1/2 pound (2 pints) Lion's Mane Mushroom
2 tbs Extra Virgin Olive Oil
2 cloves garlic
2 tbs Greek yogurt (organic mayonnaise can be used as a substitute)
1 tsp soy sauce
1 cup organic bread crumbs
1/4 cup diced onion
1 egg (you can easily make this recipe vegan by replacing this with a "flaxseed" egg)
splash of white or red wine vinegar
2-3 tbs fresh chopped parsley
1 tsp smoked paprika
lemon juice from 1/4 lemon
3-4 tbs coconut oil (or alternative) for cooking the cakes
Salt and Pepper to taste
1/4 cup non or low-fat organic Greek yogurt
2 tbs Dijon mustard (I used Trader Joe's Garlic Aioli Mustard)
1 tsp smoked paprika
Juice of 1/4 lemon
Dice Lion's Mane mushroom into large pieces. Toss in olive oil and roast in the oven, with garlic at 350 degrees for 30-40 mins. Turn halfway through. The mushroom will shrink substantially as the water cooks out.
When ready, put mushroom and garlic mixture in the food processor and pulse 4-5 times until mix is broken down in smaller chunks.
In a separate bowl mix together the egg, soy sauce, Greek yogurt, lemon, chopped parsley, salt, and pepper. Use a whisk to evenly mix the wet ingredients. Add breadcrumbs, onions* and pulsed mushroom mixture.
*If you choose, you can saute the onions instead of using raw onions (this is optional). To do so, cook in a saute pan on medium-low with coconut oil, slowly sweating the onions until translucent (about 5-7 minutes).
Use an ice cream scoop or tablespoon (depending on the desired size of the crab cakes) to measure equal portions of crab cakes. With your hands, form into cakes.
Heat coconut oil in a non-stick pan on medium heat and fry until lightly browned on both sides.
Finish with a touch of sea salt
For the remoulade: Using a whisk, mix yogurt, mustard, paprika, lemon juice, and salt and pepper.
Recipe: Lion's Mane Mushroom Stir-Fry With Ginger
300 g frozen Lion’s Mane Mushrooms
200 g Vegetarian Mock Liver
2 thumbs young ginger
2 tbsp toasted sesame oil
3 tsp sweet dark soy sauce
½ tsp white pepper
1 tsp light soy sauce
2 tbsp Chinese shao xing wine
1 sprig Chinese celery (aka Nan Ling)
1½ cup Thai basmati rice grains
Thaw Lion’s Mane mushrooms, soak them in a bowl of warm water to remove excess oil (if it comes marinated in a packet). Slice mushrooms and mock liver.
Use a spoon to scrap off ginger skin. Slice them and cut them in thin matchsticks.
Wash Chinese celery base thoroughly until soil bits are removed. Remove celery root and cut the rest in quarters.
Rinse rice grains thoroughly by rubbing them in one palm in a clockwise direction. Drain the murky rice water, rinse the grains twice to remove as much arsenic in them. *Arsenic (As) accumulation in rice grains is a threat to human health and the marketability of rice products, according to a scientific study.
To cook thin rice porridge, fill 9½ cups of filtered water in a stockpot. Pour washed basmati rice in and cook for 25-30 minutes over medium heat. The grains should be soft and slightly broken. There will be a layer of rice soup formed over porridge. Do not dispose of away.
While the porridge is cooking, heat the non-stick frying pan over medium-high heat. Pour toasted sesame oil and ginger over. Cook ginger for 3-4 minutes, until they are lightly browned.
Add Lion’s Mane mushrooms and mock the liver to the pan. Stir fry for 3 minutes.
Add dark soy sauce, pepper, light soy sauce and shaoxing wine to the mixture. Toss and combine for 2 minutes till all ingredients are coated evenly with the sauce. Add 1 cup water over the mixture, turn the heat down to low. Simmer, and let the mushrooms and liver absorb the sauce for 5 minutes.
Add Chinese Celery over the mixture, toss and mix for 2 minutes and serve with rice porridge.
The consistency of rice porridge is dependent on the volume of water. Start with 9½ cups of water first for medium consistency, as water evaporates over time while boiling. Then add an extra cup of boiling water to the porridge. Do not add room temperature water as it stops the boiling process.
Thick consistency: 1½ cup rice to 8½ cup water
Medium consistency: 1½ cup rice to 9½ cup water
Thin consistency: 1½ cup rice to 10½ cup water
Recipe: Ratatouille with Lion’s Mane Mushrooms
2-4 squash and/or eggplant
several tomatoes- roma or any meaty slicer
½ pound lion's mane mushrooms
½ cup freshly grated Parmesan
4 cloves garlic minced
1 Tbs finely chopped fresh parsley
1 Tbs chopped fresh basil
1 tsp chopped fresh oregano
1 fresh bay leaf (optional)
5Tbs olive oil
Cut thin slices of squash, eggplant and mushrooms and season with salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil and saute the squash, eggplant and lion's mane mushrooms in batches until lightly browned on both sides.
Slice tomatoes and season with salt and pepper, allow slices to absorb salt and surrender some of their liquid.
Combine garlic, parsley, thyme, oregano and half the Parmesan in a small bowl.
Discard excess tomato juice and sprinkle herb-garlic mixture over each tomato slice.
Spread 1T of olive oil in the bottom of a 10x10 inch or equivalent size baking dish. Place bay leaf in the center of the dish.
Arrange slices of prepared vegetables in rows or concentric circles alternating between squash, tomatoes, eggplant, and lion's mane. Sprinkle with remaining cheese.
Bake at 350ºF for an hour or until cheese is slightly browned.
Serve atop of bread, pasta, couscous or polenta - be sure to remove bay leaf.
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