(Tip: Before making crab cakes from lion's mane, sweat the chopped mushrooms to draw out as much moisture as possible or the cakes will not hold together.) Lion's mane mushrooms make an outstanding chowder. The mushrooms have a very mild sweetness. It has a reputation for being an excellent substitute for crab or lobster, making it very appealing to anyone who suffers from shellfish allergies.

In terms of texture, lion's mane is tender and spongy, with some bounce. What Do Lion's Mane Mushrooms Taste Like, and How Should You Cook Them? Cultivated lion's mane mushrooms are generally relatively petite, with closely-packed fine teeth, resembling a cute white earmuff more than a wilder, shaggy Cousin It. Studies are also being undertaken to see whether the mushroom may be viable for forest farming (versus indoor cultivation), and you can even buy your own inoculated mushroom log ($30, ) or a grow kit ($24, ) to grow lion's mane at home. cooks and mushrooms lovers learn about this specialty mushroom, supply of fresh lion's mane is growing. Luckily, lion's mane is relatively easy to cultivate and the fresh mushrooms are increasingly available from farmers' markets and gourmet vendors, while dried lion's mane can be purchased at many Asian markets (it rehydrates well in soups). For mushroom hunters, finding one is like discovering that pot of shiny stuff at the end of the rainbow-just better-tasting. Lion's mane's natural season is generally from late summer through fall and winter. It is both a saprotroph (an organism digesting decomposing organic matter) and a parasite (taking nourishment from a living organism). In the wild lion's mane can grow very large, up to 10 pounds, fruiting on dead trees and logs, but also on injured, living trees.

Pom pom crabs with shrimp