So why is this mushroom called Monkey Head? That’s what you want to know, right? Well, when first picked the bulbous mushroom possesses long, hairy spines that give it a soft and furry look. That, combined with the shape, makes the mushroom look a bit like a small monkey’s noggin.
In Chinese and Tibetan cuisine the mushroom is used most often as a vegetarian replacement for pork, beef, lamb, and venison. The texture is somewhat scallop-like. Once reconstituted it usually seared or simply added to soups and stews where its meaty texture and gamey flavor can best be appreciated.
|Ingredients||Hericium erinaceus (Lion's Mane Mushroom)|
|Recommended Applications||In Chinese and Tibetan cuisine the mushroom is used most often as a vegetarian replacement for pork, beef, lamb, and venison.|
|Dietary||May Contain Naturally Occurring Sulfites|
|Basic Preparation||Ready to use as is, no preparation is necessary.|
|Qualities||Gluten-Free, Kosher Parve|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||2 Years|
|Country of Origin||China|
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