Popped Lion's Mane

Lion's Mane is the mushroom that cooks like meat. This is the concentrated version. We slice fresh Lion's Mane into florets and slow-dry it — and drying does something remarkable: the fibres tighten, the flavour deepens, and what comes out is denser, chewier and more savoury than the fresh mushroom. Less mushroomy. Meatier. A firm, tender bite that sears, shreds and soaks up seasoning like the real thing.One 75g pouch is the equivalent of 750g of fresh Lion's Mane — ten portions of the most meat-like thing we grow, sitting in your cupboard, ready whenever you are. Grown at our New Forest farm, 100% British, one ingredient: Lion's Mane. Nothing else. High in protein and fibre — 17g protein and 28g fibre per 100g (independently lab-verified) 75g dried = 750g fresh — ten portions in one pouch Keeps for six months in the resealable pouch — no fridge, no use-by panic Cook it like meatRehydrate in hot water or stock for 20–30 minutes, then: Sear it like steak — butter, garlic and herbs in a hot pan until golden outside, tender inside Crisp it like bacon — a few minutes longer until the edges catch; sandwiches, salads, big weekend breakfasts Shred it like pulled pork — tear into strands, season hard, pile into tacos, buns and stir-fries Or skip the soak and add the florets straight to soups, stews and slow cooks — they drink up the cooking liquid and give it real depth. Either way, keep the soaking water: it's instant mushroom stock.