Mushroom, Lion's Mane (approx 227g)

$9.45

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Hericium Erinaceus

“The Secret Agent”

This sneaky Secret Agent is a master of deception! At first glance it might be cauliflower, but go ahead - cook it up and take a bite! That delicate, meaty texture - is it lobster? Crab? Can it really be a mushroom?! It has a sweet and mild taste, but with its porous nature, it disguises itself with surrounding flavours like a tasty little spy! 

Our family loves to slice this one up into quarter-inch thick "steaks", then dry-fry them to brown both sides, before adding garlic, butter, and onions and cooking until tender. However, these beauties also go great in sauces, stir-fries, stews, curries, and as a meat or tofu substitute in any of your favourite dishes! In the meantime, store them in your fridge in a paper bag for up to a week.

About Mushaboom Mushrooms by Kendal Hills Farm

Kendal Hills Farm grows & forages its own mushrooms, under natural conditions.  The varieties change with the seasons.

We also source mushrooms from:

  • King Oyster (certified organic) from EnviroMushrooms in Burlington, Ontario
  • Shiitake (certified organic) from Weth Mushrooms in Goderich, Ontario
  • Maitake (certified organic) from Weth Mushrooms in Goderich, Ontario
  • wild mushrooms from Mikuni Wild Harvest in British Columbia
  • wild mushrooms from local foragers 

 

Kendal Hills Game Farm is situated on 70 acres of rolling woodland in the ecologically sensitive Oak Ridges Moraine. Emily has called Kendal Hills home since she was a child and now she and Dave, as well as their two kids and her parents, are working with the land to farm pasture-raised fowl & other livestock and to cultivate and wild-harvest gourmet mushrooms. Emily & Dave are committed to the principles of regenerative agriculture.

Regenerative agriculture is a system of farming principles and practices that increases biodiversity, enriches soils, improves watersheds, and enhances ecosystem services. By capturing carbon in soil and aboveground biomass, regenerative agriculture aims to reverse global climate change. At the same time, it offers increased yields, resilience to climate instability, and higher health and vitality for farming communities. The system draws on decades of scientific and applied research by the global communities of organic farming, agroecology, holistic grazing, and agroforestry.

In addition to the farm, Emily works as an academic librarian and Dave draws upon his 15 years working on community food security and social innovation as Executive Director of the Rhizome Institute for the Future of Food, a national nonprofit dedicated to developing and testing new ideas that contribute to a regenerative food system.