Lion’s Mane (hericium erinaceus) are teethed fungi from the genus Hericium and are one of the most delicious mushrooms that can be cultivated. This mushroom greatly resembles the taste of lobster, especially when cooked with a little butter, onions and garlic. This is also a great mushroom for absorbing the flavors of other ingredients cooked with it. Lion’s mane mushrooms can be grown easily and do best on sterilized sawdust supplemented with rice bran for indoors. Hardwood and Douglas fir logs and stumps for outdoors. The Lion’s Mane mushroom grows very easily indoors. This is an easy mushroom to grow indoors in the summer with the A/C on a constant 79F and this fungi thrives at this constant temperature. Substrate of choice is sterilized BBQ alder pellets subplimented with organic bran. This mushroom is somewhat delicate and can bruise easily so it should be handled gently until ready to harvest and cook. Unfortunately it’s rare to find this mushroom in grocer stores so not many people have been lucky enough to taste it. Once you grow it yourself and taste it chances are it will become one of your favorites like it is mine.
Medicinal Properties: A patent was awarded in Japan showing Lion’s Mane produces Eninacines which are strong stimulators to nerve growth. These compounds stimulate neurons to regrow and are being used in treatments for senility, Alzheimer’s disease, repairing neurological trauma from strokes.
Spawn run: 70-80°F (21°C-24°C), Humidity 95-100%, Time: 10-14 days;
Primordia Formation: 50-80°F (10-16°C), Time: 3-5 days;
Fruitbody Development: 65-80°F (18-24°C) Humidity 90-95% Time: 4-5 days
Fruiting Cycle: 14 days apart