Lion's Mane (Hericium)

Behind all these names lies the same species, Hericium erinaceus. In French it is called crinière de lion or hydne hérisson, English speakers say Lion’s Mane, the Japanese yamabushitake and the Chinese hóu tóu gū, meaning “monkey’s head”. On labels you will also simply read “hericium”.

This mushroom looks like no other: no cap and no stem, but a white mass bristling with long, flexible spines that hang down like a mane. It grows on hardwood, mainly old or wounded beech and oak trees, and turns yellow as it ages.

In the wild, it has become rare in French forests and appears on several regional red lists: it is admired and photographed, but left in place. The one that is eaten or found in supplements is cultivated, on logs or a sawdust substrate, in both Asia and Europe.

In China and Japan, hericium is first and foremost a culinary mushroom, long reserved for refined tables. It is served in broth, braised or stir-fried. Its white, stringy flesh resembles crab or lobster meat, with a mild, slightly briny taste, making it a prized ingredient in plant-based cooking.

Fresh, it can sometimes be found in Paris at mushroom growers and Asian grocery shops. It is cooked simply: cut into thick slices, dry-seared to release its water, then browned in butter or oil with a little garlic. It does not keep well, lasting two or three days in the fridge in a paper bag.

The food supplement is another way to consume it daily. The mushroom is dried, then ground into powder or extracted with hot water, sometimes also with alcohol: this is dual extraction. The resulting extract is put into vegetable capsules, with no taste and easy to carry. This is the form we offer in our Paris 12th store, alongside other products in our wellness mushroom range.

First clue: extract or powder. A dried mushroom powder is simply ground, whereas an extract is concentrated and often standardised, meaning the label states its content in polysaccharides or beta-glucans. Also check the origin: the fruiting body of the mushroom, or mycelium grown on grain: a good label states which part is used. Finally, an organic label and a clear figure per daily dose are good signs.

Our range includes two single organic extracts. The organic SIHO Lion’s Mane is an extract obtained by dual extraction, standardised in beta-glucans. The organic hericium 500mg high-concentration extract states 40% polysaccharides and Ecocert certification. For those who prefer a single capsule for several mushrooms, Boostalife Bio SIHO combines Lion’s Mane with reishi and chaga.

A supplement does not replace a varied, balanced diet. Follow the daily dose shown on the box and keep the bottle out of reach of children. If pregnant, breastfeeding, undergoing treatment or known to be allergic to mushrooms, seek advice from a healthcare professional before starting. To learn more about this mushroom, read our article Lion’s Mane in Paris: hericium and hedgehog fungus range.

Are Lion’s Mane and hedgehog fungus the same thing?

Yes. Lion’s Mane is the common name for Hericium erinaceus, also known as hericium or yamabushitake.

How to take the capsules?

Most often with a meal and a glass of water, following the daily dose shown on the packaging. The capsules have no mushroom taste.

Can it be taken with reishi?

Many customers combine several mushrooms, either with an all-in-one blend or by taking two separate products. In that case, each one’s own dose should be followed.

Where to buy Lion’s Mane in Paris?

At our store at 10 rue Théophile Roussel, in the 12th arrondissement, Tuesday to Saturday. You can also order online and collect your order in store, with delivery available throughout France.