Hericium erinaceus

Hericium erinaceus

Substrates:	hardwoods
Synonyms
Lion's mane Hydnum erinaceum Hericium erinaceum Bearded tooth Hedgehog Bearded hedgehog Pom pom
Scientific Classification
Kindom:	Fungi
Phylum:	Basidiomycota
Class:	Agaricomycetes
Order:	Russulales
Family:	Hericiaceae
Genus:	Hericium
Species:	Erinaceus

Hericium erinaceus is one of the few mushrooms imparting the flavor of lobster when cooked. Producing a mane of cascading white spines, this mushroom can be grown on sterilized sawdust/bran or via the traditional log method first established for Lentinula edodes (Shiitake).

Characteristics

• Cap: n/a
• Spore print: white
• Spores: 5.5-7.0 x 4.5-5.5 microns; ellipsoid and smooth to slightly roughened
• Bruising: brown pr yellow
• Gills: n/a
• Stipe: downward, cascading, non-forking spines
• Veil: absent
• Mycelium: whitish, forming triangular zones of collected rhizomorphs, radiating from the dense center section.

Cultivation

Parameters

Spawn run

• Temperature: 70-75° F (21-24° C)
• Humidity: 95-100%
• Duration: 10-14 days
• CO₂: 5000-40,000 ppm
• Light reqs: n/a

Primordia Formation

• Temperature: 50-60° F (10-15.6° C)
• Humidity: 95-100%
• Duration: 3-5 days
• CO₂: 500-700 ppm
• Light reqs: 500-1000 lux
• FAEs: 5-8 per hour

Fruit body Development

• Temperature: 65-75° F (18-24° C)
• Humidity: (85) 90-95%
• Duration: 4-5 days
• CO₂: 500-1000 ppm
• Light reqs: 500-1000 lux
• FAEs: 5-8 per hour

Substrates

Hericium erinaceus fruits well on supplemented sawdust, particularly Douglas fir.