Bear's Head Mushrooms
Estimated Inventory, lb : 0
Description/Taste
Bear’s Head mushrooms vary in size and shape, depending on maturity. Young Bear’s Head mushrooms first appear knobby and do not bear their signature hanging spines. As the fruity body matures, several branches arise from a singular base, eventually producing clusters of dangling spines. Mature Bear’s Head mushrooms average 10 to 30 centimeters in diameter, and the branching nature of the species gives it a tufted appearance, distinguishing it from the more rounded lion’s mane mushroom. The dangling spines range from 0.5 to 4 centimeters in length and resemble tiny hanging icicles. Bear’s Head mushrooms should be harvested when they are white. The species will transition from shades of white, buff, and ivory to yellow-brown hues, indicating the mushrooms are old and should not be foraged. The white spines are soft, pliable, smooth, and semi-springy, and when cooked, the mushrooms have a slightly crunchy, meaty, and tender consistency. Bear’s Head mushrooms are typically cooked before consumption to prevent gastric distress. Once prepared, the mushrooms are known for having a mild, sweet, light, nutty taste reminiscent of the subtle nuances found in crab or lobster. If Bear’s Head mushrooms are harvested past their prime, they will taste bitter and unpleasant.
Seasons/Availability
Wild Bear’s Head mushrooms are typically foraged from the late summer through early fall, sometimes found until November, depending on the climate and region. Cultivated Bear’s Head mushrooms are available year-round.
Current Facts
Bear’s Head mushrooms, botanically classified as Hericium americanum, are a rare North American species belonging to the Hericiaceae family. The branching mushrooms are a part of the tooth fungus group and grow on both living and decaying deciduous hardwood trees. Historically, Bear’s Head mushrooms were foraged from Beech, Maple, Birch, Oak, Sycamore, or Walnut trees, and the species is parasitic on living wood, primarily when it first appears, and saprobic on decaying wood. Bear’s Head mushrooms have no poisonous look-a-likes and are also known as Bear’s Head Tooth fungus. The species is closely related to lion’s mane mushrooms, Hericium erinaceus, but are considered distinct despite some claims that they are the same. The two species are distinguished by varying physical characteristics and growth habits. Both Bear’s Head mushrooms and lion’s mane mushrooms have been successfully cultivated for commercial purposes, expanding availability for culinary and medicinal use. Lion’s mane mushrooms are more common in commercial markets than Bear’s Head mushrooms and are currently being sold to consumers and restaurants as a specialty ingredient. Bear’s Head mushrooms are cultivated on a limited scale but are reserved for farmer’s markets, distributors, and home growers. The species is also only available for a short season in the wild and appears in the same spot for several years. Foragers value the species for its light, mild, and nutty taste and tender texture. Bear’s Head mushrooms are utilized in a wide array of savory, cooked culinary preparations.
Nutritional Value
Bear’s Head mushrooms have not been extensively studied for their nutritional properties. Limited studies have indicated that they may be a source of fiber to regulate the digestive tract, potassium to balance fluid levels within the body, and manganese to develop connective tissues. Mushrooms also provide iron to produce the protein hemoglobin for oxygen transport through the bloodstream, vitamin D to assist the body in absorbing calcium and phosphorus, and other nutrients, including zinc, riboflavin, niacin, antioxidants, and thiamine.
Applications
Bear’s Head mushrooms have a mild, subtly sweet, and faintly nutty taste suited for cooked preparations. The mushrooms should be cleaned to remove any lingering debris and it is recommended to cut or pull the mushroom into smaller pieces. If the mushroom is dirty, it can be gently washed under water, but care should be taken to prevent it from becoming waterlogged. Bear’s Head mushrooms naturally have a high moisture content and can be dry sauteed in a pan to release some of the liquid. Once prepped, the mushrooms can be cooked into egg-based dishes such as omelets or eggs benedict, or they can be fried and served as a snack with crackers. Foragers often comment that the species is a popular seafood substitute, used instead of crab and lobster in recipes. Bear’s Head mushrooms can be cooked into chowders and stews, steamed and served with drawn butter, added to salads and casseroles, or incorporated into vegan crabcakes. They can also be broken into nuggets, baked, and then dipped into sauces, mixed into pasta, or used in place of fish in tacos. Bear’s Head mushrooms pair well with herbs such as parsley, cilantro, and tarragon, aromatics including garlic, onions, and shallots, potatoes, corn, cabbage, meats such as chicken, beef, or pork, sriracha, saffron, arugula, and spinach. The species has a short shelf life and should be immediately used after harvest or purchase for the best quality or flavor. Bear’s Head mushrooms can be stored in a paper bag in the refrigerator and will only keep for a few days. If left too long, they will become bitter and unpalatable. They can also be cooked and frozen or dried for extended use.
Ethnic/Cultural Info
Bear’s Head mushrooms were named after their large size and unusual dangling shape. The species is also known as Bear’s Head Tooth fungus, and the long, hanging, soft spines are said to resemble the elongated, pointed fangs and claws of bears. Bear’s Head mushrooms can also grow into enormous branching bodies, and their large animal descriptor captures the essence of their sizeable growing habits. Beyond culinary uses, mushroom species that are a part of the Hericium genus have traditionally been used in natural medicines. It is said that a sister species to Bear’s Head, Hericium erinaceus, was once dried and used as a topical for cuts and wounds in Chinese medicine. While no known sources have been documented similar to this with Bear’s Head in North America, the species is being studied as a nutrient-rich ingredient. Some companies have made tinctures from Bear’s Head mushrooms to help with overall body wellness, but more studies need to be conducted before conclusions can be made.
Geography/History
Bear’s Head mushrooms are native to North America and have been growing wild since ancient times. Much of the history of the species is unknown, but its native range is said to be in the northeastern United States, east of the Great Plains, and in lower regions of Canada. Bear’s Head mushrooms are also found in the upper Midwest. The species was officially documented in scientific papers in 1984 by Canadian mycologist James Herbert Ginns and has remained relatively localized to North America. Bear’s Head mushrooms are primarily a wild species foraged from temperate deciduous forests. The mushrooms are found growing on decaying trees, dead logs, stumps, or fallen branches or they feed off of wounds on various living hardwood trees. The species is known for growing fairly high up on trees, making it challenging to forage at times. Bear’s Head mushrooms are also now commercially grown, but production is still low compared to other Hericium species. Today, Bear’s Head mushrooms are foraged and cultivated as a culinary and medicinal species. Fresh mushrooms are sold through farmer’s markets, foragers, and specialty retailers throughout North America. Some companies also sell the species as a home cultivation mushroom, allowing consumers to grow their own mushrooms on substrate worldwide.
Recipe Ideas
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