Recipe

    • Crispy Sautéed Oyster Mushrooms w/ Rosemary Butter

      Texture Level: Crispy
      Pan-fried oyster mushrooms
      • 12 oz oyster mushrooms
      • Neutral oil • Salt & pepper
      • 1 Tbsp butter • 1 sprig rosemary
      • Optional: ½ lemon
      1. Separate & pat dry mushrooms.
      2. Pan-fry in hot oil, undisturbed 2-3 min.
      3. Flip; cook 2-3 min more until golden.
      4. Toss in melted butter & rosemary 1 min.
      5. Season & serve with lemon.

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    • Teriyaki Oyster Mushroom “Steak”

      Texture Level: Meaty
      Teriyaki oyster mushroom steak
      • 12.5 oz oyster clusters
      • ½ cup teriyaki • 2 tsp cornstarch
      • 2 Tbsp coconut oil • Garlic powder
      • Salt & pepper • 3 bok choy
      1. Thicken teriyaki with cornstarch; set aside.
      2. Press clusters in skillet with second pan; fry 8-10 min.
      3. Season, flip & fry 4-5 min more.
      4. Brush thickened sauce; grill briefly.
      5. Serve with sautéed bok choy.

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    • Braised Oyster Mushrooms with Coconut & Macadamia

      Texture Level: Tender
      Braised oyster mushrooms
      • 8 oz oyster mushrooms
      • 1 can light coconut milk + 1 tsp cornstarch
      • Garlic • Ginger • Veg oil
      • ½ cup toasted macadamias
      1. Sear mushrooms 5-7 min; add garlic & ginger.
      2. Pour in coconut mixture; simmer 8-10 min.
      3. Serve over wild rice; top with nuts.

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    • Baked Lion’s Mane Nuggets

      Texture Level: Crispy
      Lion's mane nuggets
      • 150 g lion’s mane, chunked
      • ¼ cup flour • ¾ cup panko
      • 1 egg • Spices
      • Oil spray
      1. Dredge pieces in flour → egg → panko.
      2. Arrange on oiled rack; spray tops.
      3. Bake 400 °F 15-18 min until golden.

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    • Lion’s Mane “Steaks” with Chimichurri

      Texture Level: Meaty
      Lion's mane steaks with chimichurri
      • 2 large lion’s mane mushrooms
      • Marinade: coconut aminos, oil, paprika, garlic, sugar
      • Chimichurri: parsley, oregano, shallot, EVOO, lemon
      1. Press mushrooms flat in skillet.
      2. Marinate 20 min; sear 5 min/side.
      3. Spoon chimichurri to serve.

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    • Crispy Lion’s Mane with Chimichurri Sauce

      Texture Level: Tender
      Crispy lion's mane mushrooms
      • 3 medium lion’s mane
      • Dust: 2 tsp flour, S&P
      • Olive oil • Butter • Garlic
      • Parsley + chimichurri ingredients
      1. Sear floured slices in oil until browned.
      2. Finish with butter, garlic & parsley.
      3. Toss with chimichurri.

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    • King Trumpet “Bacon” Strips

      Texture Level: Crispy
      Trumpet mushroom bacon
      • 8 oz trumpet mushrooms, thin-sliced
      • Liquid aminos • Oil • Liquid smoke
      • Worcestershire • Smoked paprika • Sea salt
      1. Marinate slices 20 min.
      2. Roast 325 °F 20 min, flip; roast 10 min.
      3. Cool until crisp.

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    • Meaty Grilled Trumpet Mushrooms

      Texture Level: Meaty
      Grilled trumpet mushrooms
      • 2 wide trumpet mushrooms, 1″ slices
      • 3 Tbsp olive oil • S&P
      • Red‐pepper flakes
      1. Dip slices in oil; season.
      2. Grill hot grates, char both sides.
      3. Serve hot, garnish pepper flakes.

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  • Trumpet Mushroom Scallops in Brown Butter & Thyme

    Texture Level: Tender
    Trumpet mushroom scallops
    • 16 oz trumpet mushrooms, 1″ rounds
    • 5 Tbsp butter • 4 sprigs thyme
    • S&P to taste
    1. Brown 4 Tbsp butter; reserve.
    2. Sear rounds in skillet with butter & thyme 3-5 min/side.
    3. Baste with browned butter; season & serve.

    Full recipe & photo ↗