Recipes

Ingredients:

 ½ lb Lion's Mane Mushrooms

2Tbsp Oil (olive or avocado works best)

2 cloves garlic

2 tsp Greek yogurt or mayonnaise

1tsp soy sauce

1 C bread crumbs

 ¼ C diced onion

1 egg

Chopped parsley

Chopped green onion or chives

1 tsp paprika

Splash of lemon juice

Salt & pepper

Tear Lion's Mane mushrooms into bite-sized pieces. Toss in oil and garlic and roast in the oven for 20-30 minutes at 350 degrees. Chop or pulse the cooked mushrooms in a food processor. Mix together egg, soy sauce, yogurt (or mayo), lemon, parsley, green onion (or chives), paprika, salt & pepper. Add bread crumbs, onion, and mushrooms. Form mixture into small cakes. Fry cakes in oil on medium heat until each side is lightly fried. Serve with your favorite sauce. 

 Ingredients:

¼-½ lb Oyster mushrooms

1 lb ground beef or beef strips

½ C Teriyaki sauce

½ C beef broth

2 T minced garlic

1 C chopped onion

1 C chopped peppers 

Salt 

Pepper

Optional: rice or quinoa

Cook beef in a medium-heat pan and drain the fat. 

Add chopped onions, garlic and peppers into the pan.  Cook until onions are translucent. Tear mushrooms into strips and add to the pan with teriyaki sauce and broth. Stir thoroughly to coat mushrooms and beef. Turn the heat down to low and let simmer for 5-10 minutes until mushrooms cook through. 

Best served over quinoa or rice. 

Ingredients:

 ¼ lb Oyster mushrooms 

1 t oil or butter

 ½ C chopped onion

 ½ C sliced bell peppers

2-3 T barbecue sauce 

Toasted bun

Coleslaw

Tear Oyster mushrooms into strips. Cook mushrooms in a dry low-heat pan for a few minutes to cook out moisture. Add 1 tsp oil or butter, chopped onions, and sliced peppers to the pan. Increase heat to medium and cook until onions are translucent and mushrooms are golden brown. Toss mushroom mixture in 2-3 Tbsp of your favorite barbecue sauce. Serve on toasted bun with homemade coleslaw or your choice of fresh vegetables. 

 Ingredients:

 ¼ lb Lion's Mane Mushrooms

1 medium tomato

 ½ cucumber

1 small onion

1 jalapeño (seeds removed)

1/4 bunch of cilantro

1 lime

1 lemon

1 small avocado

Salt

Pepper

Coarsely chop the Lion's Mane mushrooms. Cook mushrooms on medium heat pan (no oil) for 3-4 minutes until golden brown. Dice the tomato, onion, jalapeño, cucumber, and cilantro. 

Add cooked mushrooms and vegetables to a bowl.

Add the juice from the lime and lemon. Add salt and pepper to taste. Stir to mix well. Refrigerate for 1–2 hours to let flavors marinate. 

Add diced avocado before serving. Eat with chips or on a warm tortilla. 

Ingredients: 

¼-½ lb Mushrooms

2 Tbsp oil or butter

1 Tbsp minced garlic

1 C chopped bell pepper

1 C diced onion

½ tsp thyme

½ tsp parsley

2 Tbsp flour

1 C white wine

4 C beef broth

1 Tbsp Worcestershire sauce

½ C heavy whipping cream

Salt & pepper

Optional: ½ C cooked bacon pieces

Tear mushrooms into bite-sized pieces. In a pan, heat your butter or oil on medium-heat and cook onions, garlic and bell pepper until soft. 

Add mushrooms and thyme, and cook for a few minutes. Pour in the wine and cook for 3 minutes.

Sprinkle mushrooms with flour, stir well, and cook for a few more minutes.

Add broth and Worcestershire sauce, and bring to a boil. Reduce heat to low-medium, and simmer for 10-15 minutes with occasional stirring until thickened. Reduce heat to low, stir in cream, cooked bacon, salt, pepper & parsley. 

 Ingredients:

 ¼-½ lb mushrooms

1-2 T olive oil 

1 Tbsp minced garlic

1 medium diced onion

½ C chopped celery

1 package cornbread stuffing (16 oz)

½ t salt & pepper

1 t sage

1 t parsley

1 t oregano

1 t thyme

3 eggs

3 ½ C chicken broth

2 T butter

Saute garlic, celery and onions in a low-medium heat pan with oil. Add chopped mushrooms and cook for 5 mins. Remove pan from heat, and stir in the herbs, seasoning, and stuffing mix. Combine eggs and broth in a separate bowl, then stir into stuffing. Add the stuffing into a baking dish and top with small butter cubes. Cover and bake at 350° for 30 minutes. Uncover and bake for an additional 10 minutes.