Lion's Mane Mushroom 'Pom Pom' - 2.2KG Ready To Fruit Block

The most recognisable block in our range. Lion's Mane 'Pom Pom' (Hericium erinaceus) produces dense, cascading white pompoms that are as remarkable to look at as they are to eat. At commercial scale, these blocks consistently deliver some of the most visually striking fruiting bodies in Australian specialty mushroom production — and they sell themselves on appearance alone.

Yield and harvesting: Expect 500–600g on first flush under optimal conditions, with up to 4 harvests per block. Harvest when outer spines are fully developed and white — before any yellowing begins at the edges, which signals the mushroom is past peak. The dense structure holds well post-harvest: 5–7 days refrigerated, or slice and sauté briefly before freezing.

In the kitchen and beyond: Seared in butter over high heat, Lion's Mane develops a rich seafood-like flavour — often compared to crab or lobster — with a meaty, pull-apart texture that makes it a standout main course rather than a garnish. It's also Australia's most sought-after functional culinary mushroom, studied for hericenones and erinacines that support Nerve Growth Factor production.

Growing conditions: 16–22°C, high humidity, excellent airflow. Lion's Mane is sensitive to CO₂ — insufficient air exchange causes elongated stringy growth rather than tight pompoms. A small fan on a timer prevents this. First pins typically emerge within 7–14 days of initiating fruiting.

Express post and bulk ordering

We strongly recommend express post during summer months to minimise heat exposure in transit. Add the Express Post Addon to your order with a quantity matching your block count. Orders of 4 or more blocks of an individual variety are made to order and may take up to 2 weeks (3 weeks for Pioppino and Reishi). We'll confirm your estimated shipping date once the order is placed.

Why choose Kai Kai Farm commercial blocks

We're not resellers — we're growers. Every block is prepared, sterilised, and colonised right here at Kai Kai Farm on Tamborine Mountain, using methods refined through years of commercial gourmet and medicinal mushroom production. Consistent performance batch-to-batch, verified contamination-free cultures, and full transparency from substrate to shelf.

Storage and handling

If you can't fruit immediately, store in a cool, dark place under 18°C for up to 2 weeks. Handle gently — the mycelium is alive and ready to fruit.

Perfect for

Small commercial farms and start-ups. Market gardeners and farm-to-table producers. Home growers scaling up. Restaurants and chefs looking to harvest unique produce on-site. Workshops and educational demonstrations.