Lion's Mane Mushroom
$45.00
Lion's Mane is the one people photograph before they eat it. A dense white globe of cascading spines with a flavor often compared to crab or scallop — and some of the most compelling health research in functional food science behind it. It looks intimidating. It isn't. Slice it thick, get a hot pan, and let it sear. Harvested to order, shipped from our farm in Essex County with a cooking guide in every box.
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The sear (the technique that makes lion’s mane)
Slice into half-inch steaks or thick chunks — don’t tear it. Heat butter or oil in a pan over medium-high heat until it shimmers. Place the lion’s mane flat in the pan, press down lightly with a spatula, and don’t touch it for 3 to 4 minutes. You want a deep golden-brown crust before you flip. Flip once, press again, cook another 2 to 3 minutes. Season with salt at the end.
Pro tip: Lion’s mane holds a lot of moisture. If your pan isn’t hot enough, it will steam instead of sear. Get the pan properly hot before the mushroom goes in, and resist the urge to move it.
Recipes to Try
Why Lion’s Mane
Lion’s mane is one of the most studied gourmet mushrooms in nutritional research. It contains hericenones and erinacines — compounds unique to this species that have been the subject of numerous peer-reviewed studies. It is also a complete protein source, rich in beta-glucans and antioxidants including L-ergothioneine.
These statements have not been evaluated by the Food and Drug Administration. This product is a food and is not intended to diagnose, treat, cure, or prevent any disease.
What’s in Every Box
Every order leaves our farm the morning it ships.
Every shipped box includes:
✓ Farm-fresh lion’s mane, harvested the morning we ship
✓ Quick-start cooking kit included
✓ Insulated packaging with cold pack — arrives chilled
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Care and Handling
When your box arrives: Put the lion’s mane in the refrigerator right away. Use within 5 to 7 days for the best texture and flavor.
Breathable Storage is Best: Keep in the original packaging or a paper bag with a slightly open top. Avoid airtight containers — lion’s mane releases moisture and needs airflow.
How to Clean: Brush off any debris with a dry paper towel. Avoid rinsing if possible — lion’s mane absorbs water quickly, which will cause it to steam instead of sear in the pan.
Always Cook Thoroughly: Cook to an internal temperature of 165°F (74°C). Cooking not only makes it safe but unlocks its best flavor and texture.
Farm to your door in 48 hours
Cooking guide included
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