Serves: 2–3 | Time: 15 minutes
Ingredients:
2 cups mixed fresh mushrooms (e.g., Shiitake, Lion’s Mane, Blue Oyster)
2 tbsp extra virgin olive oil
1 clove garlic, minced
Pinch of sea salt
Optional: fresh thyme or rosemary
Instructions:
Gently clean the mushrooms with a damp cloth and slice as needed.
Heat olive oil in a skillet over medium-high heat.
Add mushrooms and sauté for 6–8 minutes, until browned and tender.
Stir in garlic and herbs, cook for 1–2 more minutes.
Season with sea salt and serve warm over rice, quinoa, or salad.
Serves: 4 | Time: 25 minutes
Ingredients:
12 oz pasta (fettuccine or penne)
2 cups sliced Creamy Champignon or King Oyster mushrooms
2 tbsp butter or olive oil
1 garlic clove, minced
½ cup heavy cream or oat cream
¼ cup grated Parmesan (or vegan option)
Salt and pepper to taste
Optional: fresh parsley
Instructions:
Cook pasta according to package instructions. Drain and set aside.
In a large skillet, sauté mushrooms in butter/oil for 5–7 minutes.
Add garlic and cook another minute.
Pour in cream and bring to a gentle simmer.
Stir in cheese and cooked pasta. Toss well.
Season and garnish with parsley. Serve hot.
Serves: 4 | Time: 30 minutes
Ingredients:
1 cup shredded Lion’s Mane mushroom (lightly cooked)
1 tbsp mayo or vegan mayo
1 tsp Dijon mustard
½ cup breadcrumbs
½ tsp Old Bay seasoning
1 tbsp chopped parsley
Salt and pepper
Oil for pan frying
Instructions:
In a bowl, mix all ingredients until combined.
Form into 4–6 small patties.
Heat oil in a skillet over medium heat.
Pan-fry cakes 3–4 minutes per side until golden.
Serve with lemon wedges or on a bun with slaw.
