Lion’s Mane

Lion’s Mane (Hericium erinaceus) is a spectacular mushroom formed of a cascade of white spines that calls to mind a lion’s mane or a beard of ice.

Nicknamed the “monkey mushroom” (Hou Tou Gu, “monkey head”) in China, it grows on the trunks of broadleaf trees and ranks among the four noble dishes of the imperial kitchen.

Dried, it takes on an ivory to golden tint; rehydrated, its flesh is soft and slightly stringy, of a mild savour recalling seafood.

A mushroom of the table and of tradition, traditionally valued within the register of the Centre and as a companion to constitutions of a weakened Earth.

Chinese culture holds it a food of the longevity register, one to work into the base broths.

• Rehydration: soak for 30 minutes in lukewarm water, then simmer for 30 to 45 minutes in a broth
• In cooking: finely sliced and stir-fried, or simmered with poultry and jujubes
• Maintenance decoction: 2 to 3 pieces per litre

Introduce it gradually if you know yourself sensitive to mushrooms.