Lion’s Mane mushroom (Hericium erinaceus) is a unique, shaggy white fungi with a meaty texture and flavour sometimes compared to crab or lobster. It’s rich in nutrients and known for its brain-boosting and immune-supporting properties. Here’s how to enjoy it fresh!

1. How to Store Fresh Lion’s Mane

Refrigerator: Store in a paper bag or wrapped in a paper towel inside a loosely closed container. This prevents moisture buildup and keeps the mushroom dry.

Shelf Life: Best consumed within 3–5 days after harvest. But if stored well sometimes it can last up to 3 weeks!

How to Clean Lion’s Mane

No Soaking! Avoid washing under running water unless very dirty as it absorbs water quickly and may become soggy.

Instead: Use a damp cloth or soft brush to gently wipe off any dirt or debris.

Trim: Cut away the tough base where it was attached to the substrate or log.

How to Prepare (Tear, Don’t Chop)

Tear into pieces with your hands, like pulling apart cotton. This preserves its natural texture.

Ideal size: About bite-sized chunks (they will shrink slightly when cooked).

Also depends on what you want to cook, for instance, if you want to do a steak then you don’t need to tear it at all.

Cooking Methods

A. Dry Sauté (to remove water)

Lion’s Mane holds a lot of moisture. Start with this step for best texture.

Place torn pieces in a hot, dry pan (non-stick or cast iron).

Cook on medium heat for 5–7 minutes, flipping occasionally.

Let it release and evaporate its water completely.

You’ll notice it starts to brown and shrink.

B. Flavour It (After Dry Sauté)

Once dry:

Add a bit of oil or vegan butter.

Season lightly with salt and pepper, or garlic, soy sauce, thyme, etc.

Optional: Add a splash of lemon juice or tamari sauce for brightness.

C. Other Cooking Ideas

Pan-fried steaks: Press heavier pieces into a pan with oil for a “meaty” feel.

Pulled ‘crab’ style: Shred and season with herbs, lemon, and vegan mayo.

Stir-fries, soups, or pastas: Add after initial sauté for added texture and umami.

Refer to a separate article in energize.my on how to use Lion’s Mane mushroom for Malaysian dishes.

Bonus Tips

Don’t overcook—it becomes too chewy.

Lion’s Mane pairs well with soy-based sauces, sesame oil, garlic, ginger, lemon, and fresh herbs like parsley or dill.

For a crispy finish, toss lightly in cornstarch before pan-frying.