Lion’s Mane Mushroom Grown by Dart Valley Fungi at Totnes, Devon

£7.50 / 200g

Unusual organic mushrooms

These shaggy-looking mushrooms are hailed for their firm, dense texture, reminiscent of lobster or slow-cooked meat. They’re also prized in traditional Chinese medicine, where lion’s mane powders and tinctures are believed to boost brain health.

Naturally mild, lion’s mane mushrooms can carry all sorts of flavours well – from classic garlic and lemon, to Asian seasonings, or some sweet, smoky barbeque sauce.

Your lion’s mane could arrive as one large piece, or several smaller mushrooms; they make up their own minds about how they want to grow!

These mushrooms are grown on an organic substrate block made from a carefully crafted mix of sustainably sourced sawdust and rye.

Country of origin

Produced in

The UK

How to prepare

The whole mushroom is edible, although the very base may be a little tough and need trimming away. Gently brush away any visible dirt, but don’t try washing it – it will get very soggy and waterlogged. You can cut the mushroom into slices, or tear it into generous pieces along its natural fibrous grain for a more rustic look.

Lion’s mane mushrooms can be braised or roasted, but the easiest way to cook them is in a frying pan. Start with a dry pan, ideally non-stick, over a high heat, to drive away some of the moisture.

The pieces should squeak and squeal as the steam escapes. Do this for a few minutes, until most of the visible water has gone, then add some fat to the pan – oil, butter, or a bit of both. Continue to fry, turning often, until golden brown and starting to crisp at the edges.

Add some flavour in the final few mins of cooking – they love some garlic and a squeeze of lemon, a shake of soy sauce and a dash of lime, or some sweet, smoky barbeque sauce. Ideal tucked into wraps or folded through stews, pasta sauce, stir-fries, or broths.

Storage

Keep in the fridge and aim to eat within a few days. They will yellow a little during storage, turning from a clean white colour to ivory. This is completely natural, so don’t be alarmed.

You’ll know if it’s starting to go off if it becomes slimy or soggy. As the outside is delicate, the inside of the mushroom is often perfectly fine, even if the shaggy exterior is starting to look a bit tired.

Grown by Dart Valley Fungi, Totnes, Devon

At Dart Valley Fungi, just over the hill from our farm in Devon, Mic Eaton and Luke Watson grow an incredible variety of gourmet mushrooms. Using upcycled agricultural waste, their barn has been specially adapted to create an ideal environment for all sorts of unusual fungi varieties.