[006]
Lion’s Mane Mushroom
Hericium erinaceus
43,00 € / kg
NUTRITION FACTS
Protein
2.2 g per 100 g
Fiber
1.8 g per 100 g
Minerals and Key Lipids
Copper, Potassium, Omega-6 g per 100 g
Vitamins
Vitamins B complex, Vit D ≥ 30 mg per 100 g g per 100 g
Functional Compounds
β-glucans, Hericenones, Erinacines, Essential
amino acids; reputed neuro-protective and gut-
health properties. g per 100 g
43,00 €
/ kg
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FLAVOR
Mild, sweet-savory, with umami notes and a bit nutty; subtle seafood-like finish (hints of crab or scallop). g per 100 g
TEXTURE & COLOR
Turns tender, succulent, and slightly springy when cooked.
Meat-like, flaky texture, crab or lobster-like. g per 100 g
Meat-like, flaky texture, crab or lobster-like. g per 100 g
COOKING NOTES
Best dried first to release moisture; add butter, oil, seasonings afterward.
Can be pulled apart into pieces for meat and white meat substitute. g per 100 g
Can be pulled apart into pieces for meat and white meat substitute. g per 100 g
DISH IDEAS
Lion’s mane crab cakes.
Vegan scallops, large medallions seared.
Lion’s mane steak with balsamic reduction or chimichurri.
Braised in flavorful broth with potatoes and root vegetables.
Shredded in barbecue sauce.
Stir-fry, hotpot. g per 100 g
Vegan scallops, large medallions seared.
Lion’s mane steak with balsamic reduction or chimichurri.
Braised in flavorful broth with potatoes and root vegetables.
Shredded in barbecue sauce.
Stir-fry, hotpot. g per 100 g
PAIR WITH
Garlic and butter, chili and cumin, thyme, rosemary, sage, brassicas, leafy greens. g per 100 g
STORAGE
Refrigerate in paper bag or paper-lined container, avoid airtight; use promptly. g per 100 g