Storing
If you’ve just picked up lion’s mane for the first time (or ordered it online and it showed up looking like a fluffy sea sponge), congrats! You’re about to level up your vegan meals in a big way. But before you start cooking, let’s talk about how to choose it, store it, and prep it right because this mushroom is a little different from your everyday portobello.
Where to Buy Lion’s Mane (Without Losing Your Mind)
Depending on where you live, lion’s mane can be either surprisingly accessible or a total unicorn. Here’s where I’ve had luck:
Best Places to Look:
- Farmer’s markets (especially organic ones)
- Asian grocery stores (seriously, game changer)
- Health food stores or co-ops
- Specialty mushroom farms (Google local ones you might be surprised!)
- Online: Try sites like FreshCap, North Spore, or Etsy growers
Want to go next-level? Try a mushroom grow kit. It’s like having a science project that feeds you.
How to Store Lion’s Mane (So It Doesn’t Go Weird)
This mushroom is super absorbent and delicate, so the way you store it actually matters.
Do:
- Keep it in a paper bag in the fridge
- Use within 5–7 days for best freshness
- Store it in a cool, slightly humid spot (like the veggie drawer)
Don’t:
- Seal it in plastic (it’ll get slimy fast)
- Wash it until you’re ready to use it
Pro tip: If you’re not using it in a few days, sauté and freeze it. Cooked lion’s mane stores better long term.
Cleaning & Prepping the Right Way
This part’s easy but important.
- Don’t soak it it’ll absorb water like a sponge
- Instead, use a damp towel or brush to gently wipe off dirt
- Trim off any tough stem at the base
- Tear it apart by hand (seriously don’t slice, just shred)
More on prep technique? It’s all broken down in our lion’s mane cooking guide.
Quick Prep Ideas for Busy Days
If you don’t want to overthink it, here’s how I prep it for different uses:
| Cooking Method | Quick Prep Tip |
|---|---|
| Sautéing | Tear into chunks, press gently, cook in olive oil |
| Air-frying | Toss in oil + dry seasoning first |
| Roasting | Marinate for 15–20 min beforehand |
| Soups/Stews | Toss in during the last 10 mins |
Need flavor ideas? Check out our vegan lion’s mane sauce guide game changer.
Wrap-Up: Treat It Right, Eat Like a Pro
Lion’s mane might seem intimidating at first, but once you know how to store and prep it, it’s honestly easier than most mushrooms. And way more fun. Whether you’re tossing it in a pan or air-frying it for taco night, this little puffball of flavor is totally worth the effort.
FAQs:
Q: Can I freeze fresh lion’s mane?
A: I don’t recommend freezing it raw—it gets mushy. But if you sauté it first, then freeze it? Works great.
Q: It looks fuzzy is that mold?
A: Probably not! Lion’s mane has a natural “hairy” look. If it’s slimy, smells bad, or turns dark, toss it. Otherwise, you’re good.