Morphology:

Hericium erinaceus is characterized by its hedgehog-like form. Its fruiting body develops as a spongy mass composed of hanging, needle-like filamentous structures, all connected to a central stem. Its flesh is white and firm, becoming spongier as it matures.

Habitat / Distribution:

This species grows in various regions around the world, especially in deciduous and coniferous forests. It appears on trunks of both living and dead trees—such as oaks, other hardwoods, and conifers—depending on the species. In the Pyrenees, Hericium flagellum, more commonly associated with fir trees, can also be found. Due to its rarity, harvesting in the wild is generally prohibited.

Background:

Hericium erinaceus is known for its unusual form and mild, delicate flavor. It has been used in the cuisine of certain regions and is valued for its medicinal properties. The first records of its cultivation date to the late 1980s in China, although its consumption there dates back to the 16th century.

Gastronomy:

This mushroom has a juicy texture and a mild taste often compared to seafood. Its aroma is pleasantly fungal, and the flavor is sweet and delicate.
It can be prepared in many ways, typically sliced thin and grilled, pan-fried, or breaded. Recently, it has gained popularity cooked “smashed” style—pressing a whole piece onto a hot grill—to create a texture and shape similar to a burger.

Properties:

Hericium erinaceus is currently being studied for its high concentration of bioactive compounds with health benefits, including beta-glucans, vitamin precursors like ergosterol, and unique molecules such as hericenones, which have been shown to promote the regeneration of myelin, the substance that insulates neurons and enhances synaptic function.

Available formats:

• 2.5 kg box
• 1 kg box