My Mushroom Dispensary

Small-batch grower · Dried whole mushrooms

Lion's Mane and Reishi, grown in-house.

We grow both mushrooms ourselves, dry them whole, and sell them by the pound. No middlemen, no imported powder, no blends.

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A white lion's mane mushroom with long hanging spines Photo: Lion's Mane
Lion's Mane
A glossy reddish-brown reishi mushroom with a pale growing edge Photo: Reishi
Reishi

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What we sell

Two mushrooms, both grown and dried by us. Prices are per pound of dried mushroom. A pound of dried Lion's Mane is roughly eight to ten pounds of fresh mushroom, so a little goes a long way.

Close-up of the soft white spines of a lion's mane mushroom Photo: Lion's Mane

Dried Lion's Mane

Hericium erinaceus

$100 per pound, dried

Whole dried fruiting bodies. Mild, slightly sweet, with a texture close to crab once rehydrated. Good in the pan, in broth, or ground into powder for coffee and tea.

Form
Whole dried pieces
To cook
Soak in warm water 20 to 30 minutes, squeeze dry, then cook like fresh
Storage
Airtight jar, out of sunlight; keeps for a year or more
How to order
Thin dried slices of reishi mushroom Photo: dried Reishi slices

Dried Reishi

Ganoderma lucidum

$65 per pound, dried

Whole dried caps. Reishi is woody and bitter, so it is not eaten like a table mushroom. Slice it and simmer it for tea, or use it for tinctures and powders.

Form
Whole dried caps
For tea
Simmer a few slices in water for one to two hours; strain
Storage
Airtight jar, out of sunlight; keeps for a year or more
How to order

How to order

We take orders by email and phone. Tell us which mushroom and how much you want, and we'll reply with availability, shipping, and payment details.

  1. Email or call us with your order and shipping address.
  2. We confirm what's in stock and the total with shipping.
  3. We ship once payment clears.
Based in
Seattle, WA

About the mushroom

Lion's Mane

Hericium erinaceus

Lion's Mane has no cap and no gills. It grows as one rounded white clump covered in soft hanging spines, like a pom-pom or a beard. In the wild it grows on hardwoods such as oak, beech and maple. Its species name, erinaceus, is Latin for hedgehog.

In the kitchen

  • Rehydrate dried pieces in warm water for 20 to 30 minutes, then squeeze out the water.
  • Start in a hot, dry pan to cook off moisture, then add butter or oil and salt.
  • Press it flat while it sears for a crisp, golden outside.
  • Shredded and pan-fried, it stands in well for crab in crab cakes.
  • Or grind it dry into a powder and stir it into coffee, tea or broth.
Flavor
Mild, slightly sweet
Texture
Tender, like crab or lobster
Dried to fresh
About 1 lb dried : 8–10 lb fresh
Other names
Bearded tooth, pom-pom

Read the full Lion's Mane guide: how to identify it, where it grows, and what the research says.

A lion's mane mushroom on a tree trunk in sunlight Photo: Lion's Mane in sunlight
A fresh Lion's Mane on a tree trunk.
A lion's mane with long spines hanging like a curtain Photo: Lion's Mane spines
Older specimens grow long, curtain-like spines.

About the mushroom

Reishi

Ganoderma lucidum

Reishi is a shelf fungus with a glossy, varnished cap in deep red and brown, often with a pale edge while it is still growing. Underneath it has tiny pores instead of gills. It grows on hardwood stumps and roots, and when grown indoors in low light it sometimes forms antler shapes instead of caps. The flesh is tough and corky, which is why it is brewed rather than eaten.

How to use it

  • Slice the dried cap thin with a sharp knife, or break it into small chunks.
  • Simmer a small handful in a quart of water for one to two hours, then strain. The tea is bitter; many people add ginger, honey or cinnamon.
  • Used slices can be simmered a second time.
  • For tinctures and powders, follow a trusted recipe; a coffee grinder handles small pieces.
Flavor
Bitter, woody
Prepared as
Tea, tincture, powder
Compounds
Triterpenes, beta-glucans
Other names
Lingzhi, varnished conk

Read the full Reishi guide: how to identify it, where it grows, and what the research says.

A mature reishi mushroom with a glossy red-brown cap Photo: Reishi cap
A mature cap. The varnished look is where the name "lucidum" (shining) comes from.
A young reishi with an orange and yellow cap and a white growing edge Photo: young Reishi
A young cap, still pale at the growing edge.

How we grow

Grown here, dried here

Every mushroom we sell is grown by us in Seattle, in small batches. We harvest when the fruiting bodies are at their best, then dry them whole at low heat so they keep their flavor and store well. Nothing is bought in, blended, or repackaged.

Contact

Get in touch

Questions about the mushrooms, bulk pricing, or an order you've placed: email or call and we'll get back to you.

Business
My Mushroom Dispensary
Email
info@mymushroomdispensary.co
Phone
(971) 370-8474
Address
1400 15th Ave
Seattle, WA 98122
Find us
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