Lion's Mane - TUES, WED
Lion's Mane - TUES, WED
Lion's Mane - TUES, WED
Lion's Mane - TUES, WED
Lion's Mane - TUES, WED

Lion's Mane - TUES, WED

Villa Fungi

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Tom is foraging  Hericium erinaceus or Lion's Mane! Your 1/2 pound of Lion's Mane will come in a brown paper bag.   These mushrooms are foraged, NOT cultivated! 

Lion's Mane, like Hen of the Wood, is a beautiful, flavor-packed mushroom with a taste similar to crab or lobster. Lion's Mane has a long history of use for its medicinal properties, and it's been linked to improvements in brain health as well as a number of other health benefits. And hey, it's also delicious. Seems like a no-brainer!

Storage: Store in the fridge in the brown paper bag!

Preparation and cleaning: Brush off any dirt or black bits on the mushroom and cut off the "foot" (it resembles the stalk of a cauliflower).

Use: The simplest way to enjoy Lion's mane is to slice it into steaks and cook it slowly with butter, salt and pepper on low-medium heat. Follow the recipe below!

  1. Cut the mushroom into 1/2 inch steaks. Place in a dry pan on medium heat.
  2. Cook for 5-7 minutes on one side and flip.
  3. When the mushrooms have released water and start to brown, add the butter. Make sure every piece gets a bit of butter on both sides. Be delicate as you handle them and don't stir them around.
  4. Season with salt and generous amounts of fresh ground pepper. Bring the heat down to low and cook until both sides are golden brown.
  5. Enjoy!

Tom of Fungi Villa has been foraging for decades in the Washington DC area! He has many sites in Virginia, Maryland, West Virginia and in states up + down the East Coast! He sustainably forages to ensure that a patch can keep producing for many many years.