Hericium americanum or ramosom

Hericium americanum or ramosom

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  • Videos
  • Medicinal Info
  • Description
  • Similar Species
  • Recipes


New pics added 12-31-2019:

Original Photo Gallery:

Young Specimens:


Medicinal Info: 

Hericium  is taken by mouth for age-related mental decline, Alzheimer’s disease and dementia, depression, anxiety, Parkinson’s disease, multiple sclerosis, and to improve overall mental function and memory. It is also taken by mouth for long-term inflammation of the stomach lining (chronic atrophic gastritis), stomach ulcers, H. pylori infection, diabetes, cancer, high cholesterol, and weight loss.

Hericium is applied to the skin for wound healing.

As food, the fruiting body of Hericium is consumed in Chinese and Japanese dishes.

How does it work?

Hericium  may improve the development and function of nerves. It might also protect nerves from becoming damaged. This might help prevent conditions such as Alzheimer’s disease or Parkinson’s disease. Hericium  also seems to help protect the mucous membrane layer of the stomach. This might help improve symptoms related to long-term swelling of the stomach lining (chronic atrophic gastritis) or stomach ulcers.


The Bear’s Head Tooth fungus is white when fresh and yellowish with age. It has long spines and a branched fruiting body. The fungus is 6-12” (15-30 cm) across. It is a tightly branched structure which arises from a rooted base. The spines are 1/4 – 1-1/2” (.5-4 cm) long and hang from the branches in clusters or rows.

Ecology/associated hosts: This fungus is found growing in open clusters or alone on dead hardwood logs and stumps or from wounds of living hardwoods. It has been identified from conifer wood but this is not typical. It is found in late summer and fall.

Harvest: Harvest of Bear’s Tooth Fungus can be difficult as often the fungus is growing high in a tree. The best method to harvest is to cut the fruit body at the base, close to the tree and thus remove it in one piece.

Wild picked Hericium mushrooms may house various tiny beetles and/or sawdust, appearing like bits of decayed wood. Thorough cleaning by shaking and hand removal of such nuisances is often needed. If the mushroom has begun to discolor to a yellowish tone, it is too old and likely will have a sour or unpleasant flavor after cooking.

Similar Species: 

Hericium erinaceus



Hericium coralloides


Hericium abietis (PNW conifers)


Photo: Justin Walker; Styling: Alistair Turnbull
Hands-on Time
15 Mins
Total Time
20 Mins
Serves 4

Lion’s mane mushrooms are an amazing discovery–incredibly meaty, with a faint, almost livery nuance–so this dish plays off the classic liver-and-onions combo with sweet and tangy shallots. Serve as a light entrée with a fall salad and crusty bread, or as a hearty side dish with robust meats such as lamb or beef.

How to Make It:

Step 1

Preheat oven to 425°.

Step 2

Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots, thyme, and 1/4 teaspoon salt; sauté 4 minutes, stirring frequently. Add sherry; cover, reduce heat, and simmer 10 minutes or until very tender. Stir in vinegar and black pepper. Remove from heat; keep warm.

Step 3

Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add mushrooms, fuzzy side down; cook 4 minutes or until browned. Turn mushrooms over; top each with 1 butter piece. Place pan in oven; bake mushrooms at 425° for 5 minutes or until tender. Remove from oven; sprinkle with remaining 1/4 teaspoon salt. Spoon about 1/2 cup shallot mixture onto each of 4 plates; top each serving with 3 mushrooms. Drizzle any pan juices over servings. Sprinkle evenly with chives.

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