We have an interesting and uncommon fungus growing naturally in our chicken yard on an old dead and down tree. One of its many common names is "lion's mane", otherwise known as hericium erinaceus. This is a highly prized edible mushroom. In fact, it has been described as one of America's best, safest edible mushrooms. Some folks describe its texture and taste as reminiscent of seafood. I think it tastes like whatever you cook it in!
Hericium is one of the 'tooth fungi' and is easily identified by its drooping spines, or teeth, which hang like little icicles. Many different types of mushrooms have teeth instead of a cap, but lion's mane and other members of the Hericium genus are some of the most recognizable. The purpose of these teeth is to manufacture and release spores, the "seeds" of a mushroom that allow the fungal organism to reproduce. Our hericium has shown up every year since we built the chicken yard. Of course, it may have been there before. We just didn't notice it!
We have several clumps growing on the log this year. Surprisingly, the chickens don't seem to mess with them, but these wild mushrooms do tend to harbor bugs, dirt, and bits of tree bark in their teeth. They're just about impossible to wash. For best results, pick them when they're fresh, i.e. still growing, and visibly clean. Plan to eat them right away. Otherwise, you risk the disappointment of a tough and bitter tasting 'shroom.Hericium is rich in protein, riboflavin, niacin, peptides, polysaccharides, and vitamins. So how do you eat it? Use it in your favorite mushroom recipe. It makes a great meat substitute for a vegetarian meal. I searched for a recipe online to get inspired, tweaked it a bit to make it my own, and ended up with a thick stroganoff-like sauce that I served with crackers as an appetizer at Sunday dinner. It was a hit! Thinned down, it would make a delicious topping for pasta.
Lion's Mane Stroganoff
1/2 pound lion's mane mushroom, cleaned and thinly sliced
2 tablespoon olive oil (divided)
2 tablespoons butter (divided)
2 cups light cream (or combo cream / milk)
1/2 cup onion, chopped
2 cloves garlic, chopped
2 tablespoons arrow root starch (may use flour or other thickener)
salt and freshly ground black pepper, to taste
1/4 cup sour cream
1/4 cup parmesan cheese, freshly grated
Clean the mushrooms carefully; slice them thinly. Melt one tablespoon each of olive oil and butter in a skillet over medium-high heat.
Add the mushrooms. Saute until they have given off most of their liquid and are golden brown. Do not overcrowd the pan! It will cause the mushrooms to steam rather than fry. Reduce the heat to medium-low if mushrooms are browning too quickly. Remove from the pan.
. Melt remaining one tablespoon each olive oil and butter. Add the onions and garlic to the pan. Cook until the onions are soft. Return the mushrooms to the skillet.
Add the arrowroot starch (or other thickener), salt and pepper. Cook several more minutes, stirring frequently.
Slowly pour in the cream, stirring continuously. Turn down the heat and allow the mixture to simmer until it has reached desired consistency. Add sour cream and parmesan cheese. Adjust the seasonings. I like lots of black pepper.
Finished product. Serve on top of pasta, rice, or crackers.Want more information about these mushrooms?
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