Lions Mane Mushroom, Sliced & Dried / lb
Lions Mane Mushroom, Sliced & Dried / lb
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Dried lion’s mane mushrooms are most commonly ground up and used in teas, soups, or broths. They are believed to offer multiple incredible health benefits, some of which include: Improved cognitive function, Relief from mild symptoms of depression and anxiety, Reduces inflammation and oxidative stress, Improve heart health through cholesterol reduction. Lion's mane is rarely found in the dried form without being pre-powdered. 1 pound of dried Lions Mane is equivalent to about 9-10 pounds of fresh Lions Mane. This product is certified organic and a product of China.
Rinse mushrooms under cold running water to remove any initial debris. Dried mushrooms can be reconstituted by placing them in a bowl with warm water, wine or stock. Mushrooms should rehydrate in 15-20 minutes and then be strained in a colander to remove any excess liquid and debris. Once reconstituted, the Lions Mane mushrooms will yield about 9-10 times their dried weight. Mushrooms must be cooked before eating.
Storage Tips
Storage Tips
Perishable items: Keep Refrigerated upon arrival. Best consumed within 1-4 days.
Shelf Stable items: Refrigerate after opening, view best before date. Please follow instructions on packaging.
Shipping
Shipping
Orders are generally processed within 1–3 business days after the order is placed. We do not ship perishable items on Friday, they are shipped the following Monday.
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Once Shipped:
Ground Orders: 2-7 Business Days.
Express Orders: Next business day for most addresses.
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Lion’s Mane Mushroom Soup
Ingredients:
20–25g dried lion’s mane mushrooms
1 liter (4 cups) vegetable or chicken stock (preferably homemade or low sodium)
1 small shallot or ½ small onion, thinly sliced
1 garlic clove, smashed
1 small piece of ginger (about 2 cm), sliced (optional, for warmth)
1 tbsp soy sauce or tamari (optional, for umami)
Salt, to taste
Fresh chives or spring onions, finely sliced, for garnish
Freshly ground white or black pepper, to taste
How to:
Rehydrate mushrooms
Soak dried lion’s mane mushrooms in warm water for 20–30 minutes until soft.
Drain mushrooms and reserve soaking liquid; strain the liquid through a fine sieve or cheesecloth to remove grit.
Tear or slice mushrooms into bite-sized pieces.
Prepare broth
In a pot, combine stock, sliced shallot/onion, garlic, ginger (if using), and reserved mushroom soaking liquid.
Bring to a gentle simmer over medium heat.
Cook mushrooms
Add lion’s mane mushrooms to the simmering broth.
Let cook gently for 10–15 minutes, allowing flavors to meld. Avoid boiling vigorously to keep broth clear.
Season
Stir in soy sauce or tamari if using.
Adjust salt and pepper to taste.
Serve
Strain the broth into bowls if you prefer a clearer presentation, or serve with mushrooms included.
Garnish with finely sliced chives or spring onions.
Serving Suggestions:
Serve as a light appetizer before a multi-course meal
Pair with steamed rice or simple steamed greens
Garnish with a few drops of toasted sesame oil for extra aroma (optional)