Hericium erinaceus

Hericium erinaceus

Substrates: hardwoods
  • 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).


  • 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.



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


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

Natural HabitatEdit


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