Page 270 - The Forager’s Guide to Wild Foods

Lion’s Mane, Hericium

erinaceus (HERICIACEAE)

LION’S MANE fruits from the wounds of living hard- EDIBLE PARTS: fruiting body (though not the base)
woods or freshly cut logs. It favors but is not limited
KEY MEDICINAL USES: H. erinaceus is being inves-
to, oak. Widely distributed, though uncommon, this
tigated for its ability to improve cognition, increase
fungus most often grows alone and less frequently in
Nerve Growth Factor, and prevent conditions such as
pairs. It appears from late summer to fall in colder cli- dementia, Alzheimer’s, MS, and depression.
mates, persisting into spring in warmer regions.
HOW TO EAT: Fresh lion’s mane has a sweet and del-
FRUITING BODY: The fruiting body is rounded, un-
icate seafood-like taste. However, older specimens be-
branched, and anchored to its substrate by a tough,
come sour and unpalatable. Harvest this mushroom
solid base. A profusion of soft, lanky spines spills
before it starts to yellow. The extremely tough bases
downward to form a lush “lion’s mane” measuring
are inedible.
3-16 inches (8-40cm) across. Young, fresh mush-
LION’S MANE CRAB CAKES: Ingredients: 1 lb. (500g)
rooms are pristinely white. They discolor to yellowish
mushrooms (finely chopped), 1 large onion (minced),
or brownish in age. Their white flesh does not change
6 cloves garlic (minced), ¼ cup sweet red peppers
when sliced.
(diced), oil, ¾ cup bread crumbs, 2 large eggs (beat-
SPINES: The spines may range from 0.4-2 inches (1-
en), 3 tbsp. parsley (chopped), ¾ tbsp. salt, 2 tbsp.
5cm) long with pointed tips. Young spines are tender
butter (softened). Sauté mushrooms, onions, and pep-
and flexible.
pers on low for 15 min. Add garlic and cook for 5 min.
SPORES: 5-6.5 x 4-5.5 µm, globose, subglobose, or Let cool. In a bowl, combine sauté mix with all other
broadly elliptical; smooth to minutely roughened, ingredients. Pat into cakes. Fry on both sides in a but-
amyloid. Spore print: white tered skillet. Serve with lemon slices.
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