My Mushroom Dispensary

Guide · Tooth fungus · Family Hericiaceae

Lion's Mane

Hericium erinaceus

A white, shaggy mushroom that grows on hardwood trees and looks more like a waterfall of icicles than a typical cap-and-stem mushroom. It is a prized edible and one of the most studied mushrooms in the world.

We grow and sell dried Lion's Mane, $100 per pound.

Size
5–40 cm across
Spines
1–5 cm long, hanging
Grows on
Oak, beech, maple
Spore print
White
Found in
N. America, Europe, Asia
Edible
Yes, best when young
A white lion's mane mushroom with long hanging spines against a dark background Photo: lion's mane with hanging spines
A mature fruiting body. The long spines are where the spores are made.

Identify

How to recognize it

Lion's mane has no cap and no gills. It grows as a single rounded clump covered in soft, dangling spines, a bit like a white pom-pom or a beard. Its scientific name, erinaceus, is Latin for hedgehog.

  • Color: bright white when fresh, turning cream and then yellow-brown with age.
  • Shape: one unbranched mass, usually 5 to 40 cm wide.
  • Spines: 1 to 5 cm long or more, all hanging downward.
  • Texture: firm and spongy, with no stem.

Lookalikes

It has no known toxic lookalikes. Its closest relatives, such as comb tooth (Hericium coralloides) and bear's head tooth (Hericium americanum), grow as branched clusters rather than one solid clump, and are also edible.

Foraging safety: never eat a wild mushroom unless an experienced forager or local mycological society has confirmed what it is.
Close-up of the soft white spines of a lion's mane mushroom Photo: close-up of the spines
Close-up of the spines.
A lion's mane growing from a tree, its spines hanging like a curtain Photo: spines hanging like a curtain
Older specimens develop long, curtain-like spines.

Habitat

Where and when it grows

Lion's mane lives on hardwood trees, mostly feeding on dead wood. It often appears on wounds or broken branches of older trees, sometimes high up the trunk, and can return to the same tree for years. In North America it favors beech and maple; in California it grows on oaks.

It is native to North America, Europe and Asia. In much of Europe it is rare, and in Great Britain it is legally protected, so wild finds there should be left alone. Most lion's mane sold in stores is grown indoors on blocks of hardwood sawdust.

Fruiting season by region

Region JFMAMJ JASOND
Europe Aug–Nov
Western N. America Oct–Feb
Mountain states Jul–Oct
Eastern N. America Sep–Feb
 Typical months when fruiting bodies appear in the wild.
Two white lion's mane mushrooms growing from the bark of an old tree Photo: lion's mane on an old tree
Growing on an old tree in Shave Wood, New Forest, England.
A lion's mane mushroom on a tree trunk in sunlight Photo: lion's mane in sunlight
A fresh specimen on a tree trunk in the Netherlands.

Cooking

In the kitchen

Lion's mane has a mild, slightly sweet taste that many people compare to crab or lobster. Its texture is tender and meaty, which makes it a popular meat substitute.

Choosing and storing

  • Pick specimens that are white and firm. Yellowing ones are older and can taste sour or bitter.
  • Store in a paper bag in the fridge and use within a few days.
  • Brush off debris rather than soaking; it absorbs water like a sponge.

Cooking tips

  • Tear it into pieces along the grain, or slice it into thick "steaks."
  • Start in a hot, dry pan to cook off the moisture, then add butter or oil and salt.
  • Press it flat while it sears for a crisp, golden outside.
  • Shredded and pan-fried, it makes a good stand-in for crab in crab cakes.
Vintage hand-colored botanical plate showing several mushrooms, with a lion's mane at the bottom Illustration: vintage mushroom plate
Lion's mane (bottom) in Léon Dufour's French field guide of edible and poisonous mushrooms, published in 1891.

Research

Traditional use and research

Lion's mane has a long history in traditional Chinese medicine, where it was used to support memory and digestion. In Japan it is called yamabushitake, after the pom-pom ornaments worn by mountain monks, and in China it is known as "monkey head mushroom."

Scientists are interested in two groups of compounds: hericenones, found in the fruiting body, and erinacines, found in the mycelium. In lab and animal studies, these compounds affect nerve growth factor, a protein that helps nerve cells grow and survive.

Human research is still early. A small number of clinical studies on memory and mood have produced mixed results, and there is not yet enough evidence to say lion's mane treats or prevents any condition. Supplements also vary widely in quality and labeling.

Talk to a doctor before taking lion's mane supplements, especially if you are pregnant, have mushroom allergies, or take medication. As a cooked food, it is generally considered safe.
Japanese name
Yamabushitake
Chinese name
Hóutóugū (monkey head)
Other names
Bearded tooth, pom-pom
Described by
Bulliard; named by Persoon
In fruiting body
Hericenones
In mycelium
Erinacines