The lion's mane mushroom, scientifically named Hericium erinaceus, stands out from traditional mushroom forms. Rather than a smooth cap and stem, this fungus exhibits long, soft spines hanging from a single clump, reminiscent of a lion's majestic mane. Typically growing on hardwood trees, lion's mane mushrooms are a forager's delight in Alberta's forests, especially in the fall.


Historically, lion's mane mushrooms have held a place of esteem in traditional Chinese medicine and various Asian cuisines. The mushroom's potential to support nerve growth and cognitive health has been part of traditional knowledge for centuries. In Alberta, as awareness of this unique mushroom spreads, more individuals are seeking it out, both for its culinary appeal and potential medicinal properties.

Ways To Cook

Lion's mane mushrooms offer a culinary experience that stands apart from many other fungi. When cooked, they exhibit a texture somewhat similar to crab or lobster meat, and their taste is subtle yet rich. In Alberta's culinary scene, lion's mane can be sautéed in butter or oil until golden and crispy, seasoned simply with salt and pepper. They're also delightful when added to risottos, pastas, or soups. Beyond their taste, teas and tinctures made from lion's mane are consumed for potential cognitive and neural benefits. It can also be hang-dried and used in powdered or crushed form. While there's growing interest in its health attributes, it's always advisable to consult with healthcare experts before integrating lion's mane or any supplement into one's diet for medicinal purposes.