Lion's mane (Hericium erinaceus), a fungus that looks like an albino hedgehog and provides both nutritional and medicinal benefits, has a tender texture similar to veal sweetbreads. It is increasingly popular in organic stores and vegan menus. However, its complex cultivation process limits supply and raises costs, deterring both producers and chefs from using it fresh.
The search for local producers has been a challenge, given that the fungus is more widespread in East Asia and, for the past decade, in the United States.
María Rosas, a biologist and founder of Setacor, has been cultivating lion's mane in Villafranca de Córdoba for five years. Rosas is exploring culinary and scientific collaborations, such as mixing it with coffee and powdered green soups, and believes this fungus has the potential to become popular in Spain, just like shiitake. She currently sells it dehydrated at low temperatures to preserve its vitamins and avoid logistics issues related to selling it fresh.
In Catalonia, Bolets Petràs supplies lion's mane to restaurants, although its scarcity and high cost—ranging from 22 to 28 euros per kilogram—limit its availability on menus. Only a few daring chefs attempt to work with it. In France, this mushroom is beginning to gain popularity in bistros and fine dining establishments in the southwest of the country.
The popularity of lion's mane is also evident on social media, with vegan recipes and videos emphasizing its health benefits. Traditionally used in East Asia to treat neurasthenia and general weakness, this mushroom contains bioactive compounds with anti-tumor, immunomodulatory, neuroprotective, antimicrobial, and antioxidant potential.
Fernando Martínez-Peña, the director of the European Mycology Institute, notes that interest in Hericium erinaceus is linked to traditional medicine and Asian cultures. He warned that, although some compounds could be altered by cooking, their health effects remain unknown. He also advised against harvesting it in Spanish forests due to its limited abundance.
Beyond its therapeutic properties, lion's mane offers a new texture, flavor, and culinary experience, establishing itself as a mushroom that blends gastronomy and well-being in the contemporary diet.
Source: elpais.com
