How to Prepare Lion’s Mane Mushrooms: Cleaning, Prepping, and Cooking

Lion’s mane mushrooms are an odd-looking species with a taste remarkably like crab or lobster. The lion’s mane is white and shaggy, like a pom-pom, and has a dense texture and mild seafood-like flavor. Lion’s mane is widely available; you don’t have to be a forager to gather this mushroom. Home growing kits are super popular, and many commercial mushroom growers produce lion’s mane for food co-ops, farmer’s markets, and even larger grocery stores.

In addition to their meaty, hearty, and chewy texture, lion’s mane mushrooms also offer a range of health benefits. The mushrooms help improve brain function, relieve anxiety, and regulate blood pressure.

You can find these fluffy white mushrooms at local farmer’s markets or grocery stores throughout the year. Or, if you’re lucky, while out in the woods for a hike. They make delicious “crab cakes,” hearty soups, and satisfying sandwich fillings.

What Are Lion’s Mane Mushrooms

Lion’s mane mushrooms (Hericium erinaceus) are beautiful mushrooms that got their name from looking just like a majestic lion’s mane, except all white. Some people also call them bear’s head, goat’s beard, or pom pom mushrooms.

These mushrooms don’t have the typical cap and stem. They grow as large, irregular bulbous balls or branches that measure between 2 to 15 inches across. They are covered in dense white, vertical spines that can reach up to 2 inches long.

The young mushrooms often are pure white with short spines that resemble a hedgehog or a large marshmallow on tree bark. The spines grow longer as they mature. The mushrooms look a lot like many icicles hanging from a central mass. The flesh of the lion’s mane is bright white, and it stays dense even after you cook it.

There are actually four Hericium species in North America. All four are edible and widely valued.

• Hericium erinaceus: This is the type species. It is rounded, ball or pom-pom like, white, and is covered in dense, white icicle-like spines. It fruits across North America.
• Hericium americanum: This species is commonly known as Bear’s Head Tooth. The main body is branched and it is covered in dense, vertical white icicle-like spines. It’s shape is like a frozen white waterfall. It fruits widely east of the Great Plains.
• Hericium corralloides: This species is commonly known as Coral Tooth or Comb Tooth. It has many branches and many of them are thin and delicate. The spines on this species are also white and shorter than on Hericium americanum. The overall appearance is like snowflakes or ocean coral. This mushroom grows across North America.
• Hericium abietis: This mushroom is known as the Coral Hedgehog. It has many branches with long icicle-like spines. It’s branches aren’t as prolific and thin as Hericium corralloides but it has more branching than Hericium americanum. This species fruits on the west coast, from California up to Alaska. It also fruits on conifer trees, which is different from all the other species which fruit on hardwoods.

This preparation and cooking guide is for all four species. They taste pretty similar but not exactly the same. You can use them interchangeably in any recipe.

Foraging Lion’s Mane

Lion’s mane mushrooms grow across the country primarily on dead or dying hardwood trees. These mushrooms love oak, beech, and maple trees especially. They might fruit from other hardwood trees, though.

The growing season for lion’s mane and its relatives changes by region. You can find them across North America during these times:

• October to February in the the West
• July to October in the Mountain states
• September to January in the Eastern states

Lion’s mane mushrooms can’t grow through intact bark; they pop up from tree wounds, hollows, or lightning scars and can grow anywhere from ground level to 40 feet up the trunk. Don’t forget to look up!

They prefer cool, slightly damp conditions. The mushroom’s distinctive snowball-like shape on hardwood trees makes them easy to identify. Their bright white color really stands out against bare branches or dark tree trunks, especially when trees lose their leaves in fall.

For an in-depth guide to foraging lion’s mane mushrooms and their Hericium relatives, check out our guide: Lion’s Mane Mushroom: Identification, Foraging, and Recipes.

Growing Lion’s Mane Mushrooms

Growing lion’s mane mushrooms at home is relatively simple with the right setup. You can set up your own grow system, or you can buy an easy grow kit. Both are great choices and just depend on how involved you want to be in the process, as well as your time and financial resources.

Indoor DIY cultivation of lion’s mane requires some space, minimal supplies, and the ability to monitor regularly. Lion’s mane matures pretty quickly, and you’ll usually be able to harvest the mushroom in 6-8 weeks from the start. You can grow lion’s mane in specially designed growing bags or in containers. To learn more about growing lion’s mane indoors, check out our guide, How To Grow Lion’s Mane Mushroom In Your Kitchen.

Lion’s mane mushrooms can also be grown outdoors. This method takes longer, sometimes up to 6-12 months from initial cultivation. To grow lion’s mane outdoors, you’ll need good hardwood logs measuring 3 to 10 inches in diameter. You’ll need to get plug spawn from a reputable dealer and insert the spawn into drilled holes in the logs.

For the easiest, simplest, beginner method, start with a ready-to-fruit kit. These kits are already inoculated and produce mushrooms in about three weeks. And it’s often possible to get more than one flush out of one fruiting block. To Learn More About Ready Made Kits, please check out our article: Mushroom Grow Kits: The Ultimate Guide.

How to Choose Fresh Lion’s Mane

Lion’s mane mushrooms need a careful inspection of their visual and textural qualities. Even if choosing at the grocery store or farmer’s market, look over the mushrooms carefully because they do go bad, and there are pretty clear signs.

The best lion’s mane mushrooms have a fluffy, pristine look with a white or very pale yellow color. They should feel dry to the touch and remain firm throughout. Lion’s mane mushrooms usually have a slight scent – just a subtle, earthy mushroom aroma that shows freshness.

The mushrooms should feel dense and show no bruising. A bit of dirt on the surface won’t affect their quality. Look for well-formed, intact spines that create that distinctive cascading pattern.

As they age, lion’s mane mushrooms go from pristine white to slightly yellowish to tan to brown. Any that are tan or brown are past prime and aren’t going to taste very good. They’re also more likely to be infested with bugs.

Stay away from ones with:

• Dark spots or major color changes (anything more than slightly yellowish is not good)
• Slimy or sticky surfaces
• Wrinkled or shriveled appearance (this means the mushroom is parched, which means the flesh inside will be parched and not great)
• Fuzzy growths or mold
• Unpleasant or sour odors

How To Store Fresh Lion’s Mane Mushrooms

The proper storage methods will extend your mushrooms’ shelf life substantially. Whether you’re bringing the mushroom home from the store or the woods, the storage guidelines are the same.

Put your mushrooms in a paper bag or container. DO NOT wash them first. Washing them before storing them shortens their shelf life. Wash the mushrooms right before you prepare them.

If the mushrooms seem dry, add in a damp paper towel lining. If the mushroom is soggy (collected after a rainfall or during a rain storm!), add several dry paper towels to the paper bag. This setup helps absorb extra moisture and keeps air flowing. Do not use plastic bags – they trap humidity and will cause your mushroom to turn bad quickly.

You can put them in the main compartment of your fridge or in the crisper drawer. We prefer storing them in the crisper. Fresh lion’s mane mushrooms stay good for up to seven days in these conditions.

These extra storage tips will help:

• Wait to wash them until you’re ready to cook – moisture speeds up spoilage
• Keep them away from foods with strong smells since mushrooms absorb odors easily

Lion’s Mane Mushroom Preparation Guide

Thankfully, lion’s mane mushrooms aren’t usually that dirty. The other Hericium species tend to be dirtier, with embedding leaves or forest debris. During the cleaning process, you’ll notice a lot of the spiny bristles coming off – don’t worry about it; this is normal.

Use a soft-bristled brush or dry paper towel to clean dirt and debris off lion’s mane mushrooms. If there are any tough, stuck-on bits, cut them off with a sharp paring knife. You should avoid washing them under running water because they are very literally like sponges. That is unless you intend to dry sauté them. Then, it’s fine to wash them under water. The mushroom absorbs moisture quickly, and this can change its texture and cooking properties.

If the mushroom is really dirty, you might need to do a quick rinse in cold water but try to keep it to a minimum. You can also plan in time to let the mushrooms sit and dry out a bit before cooking. It’s also a good idea to squeeze out extra moisture (gently!) and let them dry on a clean towel.

Look at your lion’s mane mushroom and cut off the tough bottom part where it was attached to the tree. This part looks like a cauliflower stalk.

Lion’s mane mushrooms can be cut into the desired size pieces or shredded. It pulls apart easily by hand and is the perfect texture for pulled “pork” recipes or crabcakes because of this.

Tearing is the best one for the other Hericium species since they’re not usually as robust and rounded as a lion’s mane. Their shape lends itself naturally to tearing.

How To Taste Test Mushrooms

If you’ve never had lion’s mane mushrooms before, you’ll want to be cautious. This isn’t because the mushroom is dangerous or toxic, but because some people are allergic to it. Whenever you’re trying a mushroom for the first time, just eat a little bit and see if you have any reactions. We know people who are allergic and break out into hives if they eat lion’s mane!

Simple Cooking Methods For Lion’s Mane Mushrooms

Lion’s mane mushrooms are approximately 92% water. Cooking will reduce both volume and weight drastically, and you might end up with nowhere near 8% of the original mass.

Pan Frying

Pan frying is a simple, tried, and true method for cooking lion’s mane mushrooms. It’s best if you can get a good sear on each side; the mushroom browns nicely.

Heat a heavy-based skillet over medium-high heat. Do not add oil or butter yet! Put your sliced mushrooms in a single layer in the hot pan and let them cook untouched. This is a great way to get out excess moisture. If your mushrooms are already on the dry side, this step will be short.

Once all the water is evaporated, add butter or oil to the pan and sprinkle the mushrooms with salt. Once one side turns golden brown, flip each piece carefully and repeat. At the end, add a splash of tamari or soy sauce to boost the flavor.

Roasting

Roasting is a great way to prepare lion’s mane mushrooms. Set the oven to 400F and lay the mushroom pieces on a parchment-lined baking sheet in one layer. Drizzle the mushrooms with olive oil and seasonings.

Roast for 15-20 minutes until they develop crispy edges and turn golden brown. This method keeps their natural texture while concentrating flavors.

Steaming

Steaming is a healthier option that preserves the mushroom’s delicate texture. Set up your pot with water and a steamer basket. Once the water boils, add the cleaned and trimmed mushrooms to the basket and cover with a lid.

Steam the mushrooms for 5-7 minutes or until they’re tender enough to pierce easily with a fork. This produces a tender, juicy texture similar to seafood.

Dry Sautéing

Dry sautéing is the best choice for a lion’s mane that is overly wet. Dry sautéing is cooking the mushrooms in a hot pan without oil. Once all the water is evaporated and concentrated back into the mushrooms, fats, and seasonings are added.

Heat a non-stick or cast iron pan on medium-high. Add the mushrooms in a single layer. Keep moving the mushrooms around to prevent sticking. Once the water is evaporated, add butter and seasonings and continue cooking. This technique creates a meatier texture.

Our Favorite Lion’s Mane Mushroom Recipes:

• Lion’s Mane Steak
• Korean Lions Mane Bulgogi
• Spicy Cumin Lion’s Mane Mushrooms
• Lion’s Mane Mushroom “Crab” Cakes
• Lion’s Mane Nuggets
• Lion’s Mane Tacos
• Lion’s Mane Mushroom Steaks with Balsamic Pan Sauce
• Maple Garlic Lion’s Mane Skrimpz
• LION’S MANE MUSHROOM CARNITAS
• Asian Fusion Marinated Lion’s Mane Recipe
• Lion’s Mane Mushroom Recipe Crispy Cajun Double Sandwich
• Lion’s Mane “Chicken” Marsala
• Maryland Lions Mane Mushroom Cakes
• Pan Fried Lion’s Mane Mushrooms

Common Mistakes When Cooking Lion’s Mane Mushrooms

Temperature

Low heat causes the mushrooms to simmer in their own liquid and creates a soggy texture. On the other hand, the mushrooms might burn before they’re fully cooked if the heat is too high.

The best results happen when you use consistent medium to medium-high heat. This temperature range lets moisture evaporate properly while developing a golden-brown exterior. The mushrooms should be spread in a single layer when added to your pan to ensure adequate space between pieces.

Overcooking

Overcooked lion’s mane turns rubbery and loses its natural moisture. Watch for these warning signs:

• Excessive shrinkage beyond half the original size
• Tough, leather-like texture
• Loss of subtle, delicate flavors
• Overly crispy or burnt edges

Long-Term Storage Options for Lion’s Mane Mushrooms

There are several effective methods to preserve lion’s mane mushrooms for both short and long-term use.

Do not store lion’s mane mushrooms on the counter or at room temperature for very long. As soon as they are picked, they start to deteriorate in texture and flavor. It’s best to store fresh lion’s mane in the refrigerator for the short them. Store unwashed mushrooms in a paper bag or container lined with paper towels in your refrigerator’s crisper drawer.

This method allows for adequate airflow while absorbing excess moisture that can lead to spoilage. Do not wash the mushrooms until you’re ready to use them, as added moisture accelerates decomposition. Lion’s mane should stay good for 5-7 days in the refrigerator, but it does depend a lot on the condition of it when you first got it.

Freezing

Lion’s mane freezes well and thaws out with very little change in the texture. Before freezing, clean the mushrooms gently with a damp cloth or briefly rinse and thoroughly pat dry. Then, slice them into manageable pieces.

The mushrooms should be cooked before freezing. Raw lion’s mane mushrooms do not freeze well. Cook the mushrooms in simmering water for 10-15 minutes and then arrange them in a single layer on a baking sheet to freeze. Once the mushrooms are frozen solid, transfer to vacuum-sealed bags or freezer containers.

If you want to freeze the lion’s mane for use in soups or broths later on, cut the fresh mushrooms into pieces and freeze them. You can add them frozen directly to your cooking.

Dehydrating

Dehydrating is an excellent preservation method, but not if you want the mushrooms to be the same or have a similar texture as to fresh. Dried and reconstituted lion’s mane is very different from fresh or frozen. This isn’t to say it’s not a good method; just know what to expect. Many people dehydrate and powder lion’s mane and use it for flavor and bulk in soups and stews.

Dehydrating provides the longest shelf life for lion’s mane mushrooms and is a good option if you’ve had a huge harvest. Slice the mushrooms thinly for even drying and put them in a food dehydrator set to a low temperature (between 43-49°C or 110-120°F). Once completely dry, store them in airtight containers in a cool, dark place away from direct sunlight and humidity. Properly dried lion’s mane is good for many months or even years.

Powdered mushrooms can be stored in airtight glass or plastic containers in a cool, dark place. This form makes it easy to add the mushroom to various recipes, supplements, or teas. Mason jars with tight-fitting lids are a great choice.

Common Questions About Lion’s Mane Mushrooms