Recipes

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4 cakes

• 8 oz Lion’s Mane mushrooms, shredded
   
• 1 tbsp butter
   
• 1 egg
   
• 2 tbsp mayonnaise
   
• 1 tsp Dijon mustard
   
• 1 tsp Old Bay seasoning
   
• ¼ cup breadcrumbs (plus more if needed)
   
• Salt & pepper to taste
   
• 1 tbsp oil for frying
   
• Lemon wedges for serving

1. Prep the mushrooms: Shred Lion’s Mane into small pieces using your hands or a fork.
    
2. Cook: Sauté in butter over medium heat for 4–5 minutes to remove excess moisture. Let cool slightly.
    
3. Mix: In a bowl, combine cooked mushrooms, egg, mayo, mustard, Old Bay, breadcrumbs, salt, and pepper. Mix until it holds together—add more breadcrumbs if needed.
    
4. Shape: Form mixture into 4 patties.
    
5. Cook: Heat oil in a skillet and pan-fry each patty 3–4 minutes per side, until golden brown.
    
6. Serve: With lemon wedges and your favorite dipping sauce.
    

Tip: For a spicier version, add ½ tsp cayenne or a splash of hot sauce to the mix. 

 Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6 tacos

• 8 oz Lion’s Mane mushrooms, shredded
   
• 2 tbsp olive oil
   
• 1 tsp smoked paprika
   
• ½ tsp cumin
   
• Salt & pepper to taste
   
• 6 corn tortillas
   
• Toppings: shredded cabbage, avocado, lime wedges, salsa
   

1. Season & cook: Toss shredded Lion’s Mane with olive oil, paprika, cumin, salt, and pepper. Sauté over medium heat for 6–8 minutes until golden.
    
2. Warm tortillas: Heat tortillas in a dry skillet or over an open flame.
    
3. Assemble: Fill tortillas with mushrooms and your desired toppings. Serve with lime wedges.
    

Tip: Add pickled red onions for a fresh tangy flavor boost.

  Prep Time: 15 minutes
Cook Time: 8 minutes
Servings: 4

• 8 oz Lion’s Mane mushrooms, shredded
   
• 3 tbsp butter
   
• ¼ tsp paprika
   
• ¼ tsp Old Bay seasoning
   
• ¼ cup mayonnaise
   
• 1 tbsp lemon juice
   
• 4 split-top hot dog buns
   
• Chives for garnish
   

1. Cook mushrooms: Sauté shredded Lion’s Mane in butter with paprika and Old Bay until golden and tender (5–6 minutes).
    
2. Mix: In a bowl, combine cooked mushrooms, mayonnaise, and lemon juice.
    
3. Toast buns: Lightly butter and toast buns until golden.
    
4. Assemble: Fill buns with mushroom mixture, garnish with chives, and serve warm.
    

Tip: For extra flavor, add a pinch of cayenne or a splash of hot sauce.

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4

• 1 cup Arborio rice
   
• 4 cups vegetable or chicken broth (kept warm)
   
• 2 tbsp olive oil
   
• 1 small onion, finely chopped
   
• 2 cloves garlic, minced
   
• 10 oz mixed mushrooms (Lion’s Mane, Blue Oyster, Chestnut, etc.), sliced
   
• ½ cup white wine (optional)
   
• ½ cup grated Parmesan cheese
   
• 2 tbsp butter
   
• Salt & pepper to taste
   
• Fresh parsley for garnish
   

1. Cook mushrooms: Heat 1 tbsp oil in skillet, sauté mushrooms until golden. Remove and set aside.
    
2. Start risotto: In a large pot, heat remaining oil and sauté onion until soft. Add garlic, then rice, stirring to coat.
    
3. Deglaze: Add white wine (if using) and stir until absorbed.
    
4. Add broth: Add ½ cup broth at a time, stirring frequently, letting liquid absorb before adding more. Continue until rice is creamy and tender (18–20 min).
    
5. Finish: Stir in mushrooms, Parmesan, butter, salt, and pepper. Garnish with parsley.
    

Tip: For a richer flavor, add a splash of truffle oil before serving.

Prep Time: 5 minutes
Cook Time: 8 minutes
Servings: 2–3

• 8 oz Oyster mushrooms, torn into large pieces
   
• 2 tbsp butter
   
• 2 cloves garlic, minced
   
• Salt & pepper to taste
   
• Fresh parsley for garnish
   

1. Cook: Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant (30 seconds).
    
2. Sauté: Add mushrooms and cook 4–5 minutes, stirring occasionally, until tender with golden edges.
    
3. Season: Add salt and pepper to taste, sprinkle with parsley, and serve immediately.
    

Tip: Try serving over toasted sourdough for an easy appetizer.

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2

• 6 oz Oyster mushrooms, sliced
   
• 1 cup fresh spinach
   
• 1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
   
• 2 large flour tortillas
   
• 1 tbsp olive oil
   
• Salsa or sour cream for serving
   

1. Cook mushrooms: Heat oil in skillet, sauté mushrooms until tender (4–5 min). Add spinach and cook until wilted. Remove from heat.
    
2. Assemble: Place a tortilla in skillet, sprinkle with cheese, then add mushroom-spinach mixture, more cheese, and top with second tortilla.
    
3. Cook: Press lightly and cook 2–3 min per side until golden and cheese is melted.
    
4. Serve: Slice into wedges and serve with salsa or sour cream.

 Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4

• 12 oz chestnut mushrooms, sliced
   
• 2 tbsp olive oil
   
• 2 cloves garlic, minced
   
• 1 tbsp fresh thyme leaves
   
• ½ cup heavy cream
   
• ½ cup grated Parmesan cheese
   
• 12 oz pasta of choice
   
• Salt & pepper to taste
   

1. Cook pasta: Boil pasta in salted water until al dente. Reserve ½ cup pasta water.
    
2. Cook mushrooms: Heat oil in a skillet, sauté mushrooms until browned (6–8 minutes). Add garlic and thyme.
    
3. Make sauce: Stir in cream, Parmesan, and reserved pasta water as needed for desired consistency. Season with salt & pepper.
    
4. Toss: Combine pasta with sauce and serve hot.
    

Tip: Garnish with extra thyme and Parmesan before serving.

 Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 4

• 12 oz chestnut mushrooms, finely chopped
   
• 1 small onion, minced
   
• 2 cloves garlic, minced
   
• 2 tbsp butter
   
• 1 tsp fresh thyme leaves
   
• 1 tbsp soy sauce
   
• 1 sheet puff pastry, thawed
   
• 4 oz cream cheese, softened
   
• 1 egg, beaten (for egg wash)
   
• Salt & pepper to taste
   

1. Make filling: In a skillet, melt butter and sauté mushrooms, onion, garlic, and thyme until mixture is soft and most moisture has evaporated. Stir in soy sauce and season. Let cool.
    
2. Assemble: Roll out puff pastry, spread cream cheese in center, top with mushroom mixture, and fold edges to seal.
    
3. Bake: Place seam-side down on a baking sheet, brush with egg wash, and bake at 400°F for 25–30 minutes until golden.
    
4. Serve: Slice and serve warm as a main or side dish.
    

Tip: For a richer flavor, add a layer of sautéed spinach or caramelized onions before folding.