Lions Mane Mushrooms
Lions Mane Mushrooms
For Chefs & Processors
Stone & Spore offers simple, flat-rate wholesale pricing to qualified accounts. Apply once. Lock in your rate on every order.
Chef — Restaurants, caterers, hotels, institutional kitchens.
Field-Grade — Processors, value-added producers, fermenters, jerky / snack / sauce makers.
Peak-Fresh Lions Mane. Harvested at peak development in our climate-controlled Berryville facility. Sold by the pound.
The Stone & Spore Standard
Most Lion's Mane in the commodity supply chain arrives yellowed, bruised, and bitter from oxidation. Ours comes direct from our facility: perfectly white, structurally pristine, with the long stringy vertical fibers fully intact — 100% usable yield, no trim waste.
The Profile
Anisotropic fibrous matrix that mimics the exact tear, chew, and flakiness of striated animal muscle or crab meat. Flavor: flaky, absorbent, and naturally sweet — lobster and crab notes.
The Execution — The Steak
Slice into 1-inch steaks. Press in a medium-hot dry pan with a heavy cast-iron weight to forcefully collapse the air pockets and densify the tissue. Add oil/butter to trigger Maillard — steak-like crust, juicy interior.
The Execution — The Seafood
Hand-shred raw to replicate lump crab meat. Elite vegan crab cakes, delicate seafood bisques.
Quick Handling Notes
- Walk-in temp: 36°F (2°C)
- Handle like fresh sea urchin — even slight finger pressure causes microscopic bruising and brown oxidation. Lift from the base only.
- Store in paper, never plastic
→ Deep dive in the Mushroom Culinary Guide: full Sous Team Protocol and Gastronomic Analogs — the pressed steak technique, hand-shred crab cakes, pulled-protein applications.
Strain: Hericium erinaceus