Lion’s Mane can be served as steaks or pulled into a crab-like texture. Be sure to try it caramelized in olive oil, deglazed with wine, and then finished with butter to taste. Note that it can be bitter if not cooked until crispy along the edges. It’s usually best to heat Lion’s Mane before seasoning to get a substantial amount of water out, either in a pan or in a 350°F oven for 30-40 minutes, turning once.

A recent study of Lion’s Mane found a wide variety of bioactive compounds, but two compounds in particular caught the attention of researchers: hericenones and erinacines. Both compounds have been shown to induce Nerve Growth Factors (NGFs) biosynthesis in nerve cells. NGFs activate cell differentiation and promote growth of neurons. NGF belongs to the protein family of neurotrophins, decreased production of which seems to be involved in development of neurodegenerative diseases. Neurotrophins would have been interesting compounds in treating neurodegenerative diseases, however, their high molecular weight prevents them from crossing the blood-brain barrier, and thus reaching the brain. The NGF-inducing hericenones and erinacines in lion’s mane mushrooms, on the other hand, seem to cross the blood brain barrier, and thus induce growth of neurons in the brain.

Nutritional Values of King Oyster Mushrooms