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Bear's-head tooth Mushrooms, Hericium americanum - bulk price/ounce

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Price:
$7.00
Current Stock:
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Product Description

Perhaps one of the strangest looking gourmet mushrooms, the Bear's-head tooth is a delicious treat! Harvested wild, but also easy to cultivate, the Bear's-tooth is known for a lobster-like flavor when cooked in butter.

A closely related cousin, the Lion's Mane mushroom, or Pom Pom Blanc (Hericium erinaceus), has been used extensively in traditional Chinese medicine for hundreds of years. We offer many blends of mycomedicinal supplements that feature the Lion's Mane as a primary ingredient. Lion's mane is also easy to cultivate, in our store you'll find ready to fruit mushroom grow blocks as well as plug spawn for making our own lion's mane mushroom logs

Rehydrate dried mushrooms in warm water for 20 minutes. Retain the broth for use in your recipe, or freeze for storage.

Sample recipe:

Pompom with Bresaola

Soft yet resilient and sweetly aromatic, the pompom mingles wonderfully with garlic and sage. The bresaola, or air-dried beef, adds texture and is available at specialty food markets and butchers. You could substitute carpaccio from a trusted butcher or slices of thin-cut, rare-roasted beef.

8 slices (about 4 ounces) of bresaola
3/4 cup olive oil
Juice of 1/2 lemon
1/2 teaspoon freshly ground black pepper
3 unpeeled cloves garlic
4 pompoms (about 1 pound) sliced 1/2 inch thick
1/4 teaspoon kosher or sea salt
4 leaves fresh sage, sliced thin
4 whole sage leaves, for garnish

1. Fan out the bresaola on a plate in a single layer. COver it with 1/2 cup of the olive oil, the lemon juice and the pepper.

2. Heat the remaining 1/2 cup of olive oil in a medium-sized saute pan over medium heat. Saute the garlic until golden brown, then discard.

3. Increase the heat to high. Quickly saute the pompoms in the garlic oil for 1 minute, turning once. Reduce the heat to medium and add the salt and sliced sage. Continue cooking until the pompom slices are fairly limp and golden brown, about 3 minutes more.

4. Lift the bresaola from its marinade and arrange 2 slices of it on each of the 4 plates. Top with the pompoms and garnish with fresh sage leaves.

Recipe adapted from The Mushroom Lover's Cookbook and Primer by Amy Farges.

For more information on this mushroom, visit the following links:

-Tom Volk's Fungus of the Month

Attention: Sold by the ounce. Bulk pricing applied automatically to quantity purchases.

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