Prices are per kilo.
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*Mushroom varieties by the kg may not be available on certain delivery days, as they are freshly harvested before delivery we will be in contact with crop availability for the week once the order is placed*
This variety of Lion’s Mane Mushroom was cloned and cultivated from a wild mushroom in the Otway National Park in Victoria.
Lion’s Mane mushrooms are medium to large in size, averaging 10-25 centimeters in diameter, and are spherical and elongated with a single, hidden base and overlapping, slender spines that average 1-5 centimeters in length and dangle freely down towards the ground ending in pointed tips. When the mushroom is young, the spines are bright white, but with age, the spines discolor to pale brown-yellow. Lion’s Mane mushrooms are tender and chewy with a mild, sweet, seafood flavor reminiscent of scallops, lobster, or crab.
Lion’s Mane mushrooms are quite unique, from the pom-pom like shape, to the way that it cooks. Before you go to slice up your Lion’s Mane, try gently pulling it apart with your fingers. It shreds just like chicken breast and is very easy to cook with. It holds its shape throughout cooking, it has a slight lobster-like taste to it, but it seems to absorb the flavor of everything else like most mushrooms.
Lion’s Mane mushrooms are best suited for cooked applications such as baking, frying, roasting, and sautéing. Their meaty texture is often used as a substitute for meat and can be served as a replacement for seafood, lamb, and pork. They are also commonly sautéed and served in pasta, stir-fries, soups, surf and turf, burgers, and salads. This mild mushroom easily picks up the flavors of the accompanying ingredients and can be a part of both side and main dishes.
The mushroom is very absorbent and too much water will ruin the flavor and texture of the dish. Lion’s Mane mushrooms pair well with apples, ginger, garlic, shallots, onions, butter, chiles, paprika, thyme, parsley, rosemary, sage, saffron, white pepper, kohlrabi, spinach, leeks, lemon, carrots, potatoes, pine nuts, meats such as beef and poultry, cashews, dry white wine, pesto, and chicken stock. They can also be cooked and then frozen for a couple of months.