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Baked Feta, Mushrooms and Peppers

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3 tbs olive oil

8 oz quality feta cheese

1 lb oyster mushrooms cut into bite-size pieces

¼ lb shallots, thinly sliced

¼ tsp kosher salt

Cracked black pepper

½ cup roasted red peppers, thinly sliced

1 tbs fresh oregano, chopped

Drizzle of extra virgin olive oil

Preparation:

  • Pre-heat oven to 400 and coat bottom of large skillet (cast iron or other) with 1.5 tbs olive oil

  • Place feta in the skillet and surround with mushrooms and shallots. Drizzle 1.5 tbs olive oil

on top of the mushrooms and season with salt and pepper

  • Place skillet in oven and roast 30 minutes.

  • Remove skillet from oven and top with roasted red peppers and fresh oregano and drizzle with 

Extra virgin olive oil

Server with slices of sour dough that have been crisped and browned in the oven

Beer Battered Lions Mane

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Ingredients:

1 LB. Lions Mane mushrooms

2 Cups Beer

2 Cups Sifted Flour

2 Teaspoons Garlic Powder

2 Teaspoons Salt

1 Teaspoon Peper (can also add optional hot sauce)

Cooking Oil deep enough to submerge mushroom chunks or use a deep fryer.

Preparation:

  1. Chop or tear the mushrooms into bite size chunks. Heat the oil to 375.

  2. Combine all the dry ingredients for the batter and whisk in the beer thoroughly to avoid clumps.

  3. Dunk the mushroom pieces in the batter and drop them into the oil. Serve with your favorite dipping sauce or on a sandwich bun with mayo or favorite sandwich sauce.    

Caramelized Onion/Oyster Mushroom Omelette

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2 tbs butter

1/3 cup yellow onion, thinly sliced

1/3 cup Oyster mushrooms, cut into small bite size pieces

2 large eggs

Splash of milk

Salt and pepper to taste

1/3 cup shredded mozzarella

1/3 cup fresh basil, chopped

 

Preparation:

•Sauté onions in butter over low/medium heat in nonstick 10” pan until golden

•Add mushrooms and cook until softened, about 3-5 minutes, add salt and pepper

•Whisk eggs, milk, salt and pepper and pour into pan over mushroom/onion layer,tilting pan to spread egg mixture evenly

•Cook until eggs are set, sprinkle on cheese and basil and fold omelette in half

•Remove pan from heat and let sit a minute or so until cheese is melted

 

Server with toasted slice of sour dough bread

Hungarian Mushroom Soup

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Ingredients:

1 lb. Oyster Mushrooms chopped

4Tbs. butter

1 yellow onion, chopped

3 Garlic Cloves diced

3 Tablespoon Flour

½ Tablespoon Paprika  

½ Tablespoon Smoked Paprika

3 cups Vegetable or Chicken Stock

3 Tablespoons Soy Sauce

1 Cup Milk

½ Cup Sour Cream

1 Tablespoon Lemon Juice

1 Tablespoon Chopped Fresh Dill

¼ Cup Chopped Fresh Parsley

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Preparation:

In a sauté pan or skillet, sauté the mushrooms and chopped

onion in the butter until softened, 10-15 minutes over medium heat.

 Add the garlic and cook, stirring for 1 minute.

 Mix in the flour and paprika and cook for 1 minute. Add the stock,

 soy sauce and milk and bring to a gentle Boil, reduce the heat

and simmer with lid on for 10 minutes. Remove from heat, let cool

5 minutes, then mix in the sour cream, lemon Juice, dill and parsley.

Korean Bulgogi Black King or Blue Oster Mushrooms

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Marinade Sauce Ingredients:

¼ cup soy sauce

2 TBS dark brown sugar

1 TBS fresh grated ginger

1 1 tsp Gochujang spice paste

¼ tsp black pepper

2 TBS sesame oil + 1 TBS toasted sesame seeds

3 cloves garlic

1/3 cup grated Asian or other variety fresh pear

1 pound thinly sliced Black King or Blue Oyster mushrooms

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Preparation:

Mix marinade ingredients together and toss the mushrooms in the glaze. Marinate the

mushrooms overnight.  Slice a small onion and sauté in neutral oil for 5 minutes. Add

 the mushrooms in the marinade to the pan and sauté until softened.  Serve over steamed rice and

garnish with sesame seeds and chopped scallions. Kimchi is another optional garnish.

Lions Mane “Crabcakes”

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Ingredients:

1 lb. lions mane mushrooms

¼ tsp salt

4 tbs water

Cake Mix

¼ cup chopped scallions

¼ cup chopped red bell pepper

½ cup panko bread crumbs

¼ cup mayo

2 tbs chopped fresh cilantro

1 tbs worcesterchire

1 tsp old bay and optional sprinkle or two cajun spice mix

1 large egg

Kosher salt to taste

Flour for dredging cakes and veggie oil for frying

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Preparation:

Pick the mushrooms into generous bite size pieces and put the pieces into a pan with the water and salt.

Cover and bring to a simmer and cook for 2-3 minutes until the mushrooms are wilted have given up their juice.

Allow the mushrooms to cool and put into a strainer over a bowl and push the liquid out of them with paper towels.

Squeeze out as much water as you can. Combine the mushrooms with the cake mix ingredients. Let the mix rest

for the breadcrumbs to hydrate. Take a ½ cup measuring cup to scoop out 4 cakes patties and dredge cakes in

flour and cook in skillet in oil on medium heat on one side until brown and flip cakes and finish cooking

in a 350 oven for 10 minutes. Serve with aoli or mayo, slice of tomato

and lettuce on buns. Makes 4 cakes

Lions Mane Steaks

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Derek Sarno Youtube demo

“Finally Revealed Brain Boosting Steaks”

1 lb. lions mane mushrooms

Marinade

Whisk together:

1 cup boiling water

2 shot glasses red wine

1 shot glass olive oil

1 shot glass soy sauce

2 Tbs beet powder

2 Tbs fresh thyme chopped

1 tsp powdered garlic

1 tsp powdered onion

1 Tbs black pepper

Neutral oil for pressing in frying pan

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Preparation:

With a cast iron grill press or a smaller cast iron skillet,

press the lions mane using medium heat, splash or water and

\splash of oil until browned and the thickness you want.

Put pressed mushrooms in ziplock bag with marinade over- nite.

Squeeze excess marinade out of mushrooms, saving the marinade for

sauce. Brush the lions mane steaks with oil and grill on both sides.. Reduce

sauce and serve over sliced mushrooms. Can add a nub of butter to sauce

while reducing for creamy texture.

Oyster Mushroom and Pepper Hoagie

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2 tbs butter + 2 tbs olive oil

1 lb Oyster mushrooms thinly sliced

1 bell pepper, (red, green or yellow) thinly sliced

1/4 yellow onion, thinly sliced

1 tsp salt + ½ tsp black pepper

2 tsp garlic powder

2 tsp Italian seasoning

1/4-1/2 tsp red pepper flakes (preferred spiciness)

2 tbs flour

½ cup red wine

1 cup mushroom or beef stock

2 fluffy hoagie rolls

¼ cup giardiniera, chopped

2 slices provolone cheese (optional)

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Preparation:

  • Sauté mushrooms, peppers, onions in butter/oil until starting to soften (5-7 minutes)

  • Add spices and flour to pan and toss with mushroom mixture

  • Add wine and stock to pan and reduce until very little liquid left

  • Take off heat and ladle into warmed/toasted hoagie rolls

  • Top with giardiniera provolone cheese on top

  • Broil in oven until cheese is melted

Sauté Oyster Mushrooms

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Ingredients:

8 ounces fresh oyster mushrooms

1 tablespoon olive oil

½ small shallot, chopped

½ tablespoon chopped fresh parsley

½ tablespoon unsalted butter

¼ teaspoon kosher salt

Sprinkle ground pepper

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Preparation:

  1. Chop mushrooms into pieces and heat olive oil in skillet over medium-high heat. Add the mushrooms and stir to coat them in oil. Cook the mushrooms while stirring until browned, 7-8 minutes.

  2. Add chopped shallot, parsley, butter, kosher salt, and black pepper. Cook and stir until the shallots are softened.      

Oyster Mushroom Antipasto


1 tsp cayenne powder
1tbsp paprika
2 tsp anise seed
½ tsp salt + extra for taste at the end
¼ tbsp ground pepper
1 lb oyster mushrooms chopped into bite size pieces
3 tbsp olive oil
1 tbsp minced garlic
¼ cup red wine
¼ cup extra virgin olive oil
1/8 cup red wine vinegar
½ cup chopped green and black olives
2 cups cherry tomatoes, halved
1 cup sliced roasted red peppers
1 cup fresh small mozzarella balls
1 cup provolone cheese, medium dice
1 tbsp fresh oregano, chopped
8 oz salad greens


Preparation:
• Mix the first 5 ingrediants and toss with chopped mushrooms
• Cook seasoned mushrooms in olive oil over medium heat until browned
• Add garlic and cook for 1 minute, stirring often
• Add wine and cook until absorbed by the mushrooms. Remove from heat
• Whisk together extra virgin olive oil + red wine vinegar and toss with
remaining ingredients and mushrooms
Server over lettuce with optional garlic bread on the side

Oyster Mushroom Frittata


Ingredients:
½ lb. Oyster Mushrooms chopped
4Tbs. butter
1 yellow onion, chopped
6 eggs, beaten
½ cup milk or half and half
¼ cup sherry
¼ cup bread crumbs
¼ cup grated Parmesan cheese
2 tsp chopped fresh parsley
½ tsp dried or 1 tsp chopped fresh tarragon
½ tsp dried or 1 tsp chopped fresh oregano
½ tsp each/salt and pepper


Preparation:
In a sauté pan or skillet, sauté the mushrooms in the butter for about
3 minutes. Add the onion and cook over moderate heat until translucent. Cool.
In a mixing bowl, blend the eggs, milk, sherry, bread crumbs, Parmesan cheese,
Herbs, salt, and pepper. Stir in the mushroom/onion mixture and spread the
Mixture in a greased 9”x13” baking pan. Bake for 30 minutes at 350 or until
A knife inserted in the center comes out clean. Cool and cut into squares.

Soy Butter Glazed Black King Oyster Mushrooms

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Ingredients:

2 tbs. butter unsalted

1 tbs. soy sauce

½ tsp honey

1 clove garlic minced finely

¼ tsp black pepper

1 pound  Black Pearl/King Oyster mushrooms

2 tbs. vegetable oil

1 scallion

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Preparation:

Prepare the glaze by melting the butter with the soy sauce,

honey, garlic and pepper in a small saucepan. Mix well and set aside. Slice the

 mushrooms lengthwise. into ¼” thick slices. Brush the mushrooms with vegetable oil and

 sauté the mushroom slices in a pan, leaving space between slices so they fry rather than steam.

 Pan fry about 5 minutes per side until golden brown. Repeat for the remaining batches

of sliced mushrooms until all are browned. Add all the cooked mushrooms back to the pan and

pour in the glaze and immediately turn off the heat. Toss the mushrooms in the glaze

 and serve with chopped scallions.

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