Lion's mane mushroom.

Lion's mane looks nothing like a usual mushroom. There's no cap and no stem, just a round white clump covered in soft, hanging spines, like a small shaggy pom-pom. Torn open, the inside is spongy and stringy. Cooked, it turns tender with a mild, slightly sweet taste, and many people say it reminds them of crab or lobster. It browns well and takes on the flavour of butter, garlic or soy sauce.

Pick ones that are white to cream all over and feel springy. Yellow or brown patches and a sour smell mean it is getting old.

Ways to use it

• Tear into thick pieces and pan fry in butter or oil, pressing them flat, until golden and crisp at the edges.
• Shred and fry with egg, or mix into patties for a vegetarian crab-style cake.
• Slice and add to a clear soup or hot pot.
• Stir fry with garlic, black pepper and a little oyster sauce.

Storing it

Keep it in the fridge in a paper bag or a box lined with paper, and don't wash it ahead. The spines hold water like a sponge, so give it only a quick rinse or brush before cooking, then squeeze it gently. Use it within a few days.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.