gourmet mushrooms

cooking tips & recipe suggestions

oyster mushrooms

oyster mushrooms impart a delicate woodsy, nutty flavor to many dishes, and mix especially well with other mushrooms, eggs, and spring veggies. we prefer to use them in:

scrambled eggs: sauté onions, mushrooms and garlic in butter, add to eggs
mushroom risotto: onions, garlic, mushrooms and peas in rice with butter and chicken/ veggie stock. don’t forget the parmesan!
pasta: consider a thick cream sauce, or add sautéed mushrooms make a gourmet mac and cheese!
stir-fry: seasonal vegetables sautéed with mushrooms, ginger, soy sauce and a dash of honey
soups: great meaty protein to add to any veggie soup
mushroom burgers: add cooked mushrooms to smashed chickpeas and grated root veggies & flour to make veggie burger patties
solo: cook oysters in butter or olive oil to make a great side dish for steak, chicken, fish or pork

a healthy lookin batch of #oyster #mushr

cooking tips:

oyster mushrooms, like most mushrooms, are intended to be cooked and not to be eaten raw. they are a meaty variety of mushroom that holds up well in the cooking process, and doesn’t require a lot of time on the stove (note: when cooking with other vegetables, we tend to add these last). these mushrooms can be chopped or torn into long pieces for sautéing. they don’t necessarily require washing, but we do recommend gently blotting with a damp paper towel to remove any debris. the stems are edible, though tougher in texture, so we suggest to chop them more finely or save them to build soup stocks. before cooking, make sure to remove any straw substrate left on the base from harvest and discard.

lion's mane

mushrooms

lion’s mane is an incredible mushroom, both in terms of flavor and in its medicinal qualities. this mushroom is known for its unparalleled benefits for your brain and your nervous system, and has been known to improve memory, cognitive function, and digestion. better yet? it can resemble lobster or crab when sautéed in a little butter. a win-win!

eggs benedict: pan-fried and served in place of (or in addition to) canadian bacon
pasta dishes: mild and creamy or red & spicy, these mushrooms go good either way!
potstickers or spring rolls: sautéed with spring veggies and served with soy sauce
pizza topping: add spinach, garlic, parmesan with sautéed lions mane (who can go wrong with pizza)
mushroom bruschetta: sautéed with a shallot and sundried tomatoes, served on crusty bread
“crab” cakes: cook mushrooms down and add garlic, onions, bread crumbs and beaten egg; pan-fry in coconut oil, serve with aioli
solo: cut into ¼-inch steaks and pan-fried with butter and sage

cooking tips:

lion’s mane mushrooms, like most mushrooms, are intended to be cooked and not to be eaten raw. for best flavor, heat a pan to medium-high to high heat with a little oil. add the mushrooms, cover the pan, and cook until the teeth are browned. they’ll be ready in just a quick couple of minutes, but their flavor intensifies the longer you cook them. they're excellent even when cooked a little more crispy! these mushrooms give off a lot of water at first so save your delicious additives (butter or spices) until the end.

shiitake mushrooms

shiitake mushrooms are the essence of that rich, earthy umami flavor we all love in a mushroom. remove the stems & cook with the caps (but reserve the stems to help build flavor in soup stocks or gravies!). these mushrooms serve as a great meat substitute, and are anti-inflammatory, high in fiber, low in calories, and contain several minerals and B vitamins that are essential to our bodies. we prefer them in:

soups and stews: sauté mushrooms in a bit of water or wine until reduced, and use it as the base of any soup
sauté and add to basic red sauce recipe, or in a creamy white sauce pasta dish with spring veggies like asparagus or peas
stuffed: fill caps with bread crumbs, parsley, garlic, and goat cheese and bake in the oven
steam or stir-fry: with braising greens or bok choi, garlic & ginger, and serve as a warm salad
stuffing or gravy: the best thanksgiving flavors! add chopped shiitakes to stuffing & bake, & use the stems to build flavor in gravy base
combine with other mushrooms (oysters, buttons, etc.) to build a creamy rice dish topped with parmesan
solo: sauté in a little butter or olive oil and as a great side-dish to steak, pork, or chicken

shiitake mushrooms, like most mushrooms, are intended to be cooked and not to be eaten raw (not to mention, we are more able to digest their nutrients when cooked!) for best flavor, heat a pan to medium heat with a little bit of water or wine at the bottom. remove the stems, add the mushrooms, and slow cook until the liquid has evaporated. add finely diced shallots or garlic for a well-rounded flavor.

cooking tips: