Hericium erinaceus, Lion's Mane, is a bubbly, white, and toothed mushroom from the tooth fungus family. The name "Lion's Mane" refers to how the fungus grows toothlike projections that drape down, like the mane of a Lion, when exposed to high oxygen growing conditions. Since these teeth are fragile, breaking in the drying and handling process, we grow the mushroom without long teeth production.
Why do we grow this mushroom? Lion’s Mane mushrooms can have beneficial effects on the brain, heart and gut. Most importantly, and why we got into Lion's Mane production, is the brain and nervous system benefits. This is the cognitive health mushroom.
Research has found that lion’s mane may protect against dementia, reduce mild symptoms of anxiety and depression and help repair nerve damage. It also has strong anti-inflammatory, antioxidant and immune-boosting abilities and been shown to lower the risk of heart disease, cancer, ulcers and diabetes in animals. For a super breakdown of all the benefits, visit the link below!
Lion’s Mane, like other fungi are low in calories and fat, with a sizable helping of antioxidants and minerals, such as iron and potassium. The nutrition label here is for 100 grams of fresh Lion's Mane, which would be the same as 10 grams of dried Lion's Mane or Lion's Mane Powder.
The benefits of Lion's Mane come from it containing many vitamins (like thiamine, riboflavin, and niacin), antioxidants, and chemicals like hericenones and erinacines (two chemicals that help accelerate the growth of nervous tissue).
Taste and Cooking
When cooked, Lion's Mane has a seafood-like texture and taste. In our experience, it can feel like scallop or crab meat, with a crab/lobster undertone taste. Since mushrooms are super soakers when it comes to the seasonings and sauces you throw into the pan (like Tofu), the flavor of your dish can be whatever you please.