This year has been one of those magical chanterelle seasons. They seem to be everywhere! For the first time in years, I'm finding myself walking past beautiful chanterelles simply because I know I can't possibly pick, preserve, and enjoy them all. As much as I'd love to bring home every mushroom I find, there just aren't enough hours in the day. Thankfully, this recipe came together at the very beginning of the season, when I only had a small handful to work with. It reminded

If you've followed Megan's Mushrooms for a while, you may have noticed things look a little different around here. What started as a mushroom-growing business has slowly evolved into something much broader. Mushrooms are still a huge part of my life, but these days they share space with edible plants, native species, seasonal recipes, gardening, food as medicine, and whatever interesting thing I happen to find while wandering around outside. Colorado is where this journey beg

Ingredients: 1 pound Lion's Mane shredded like crab 1 small yellow onion or ½ if large chopped finely 5 cloves of garlic crushed and finely chopped ¼ cup Worcestershire sauce 2 teaspoons of pepper 1 teaspoon of salt Harvest ½ of your live parsley microgreens and chop up roughly 2 eggs ½ cup of panko 1 cup of breadcrumbs 1 tablespoon olive oil 4 tablespoons of butter divided (you can use less) Directions: 1.Heat a non-stick pan with no oil or butter, add shredded Lion's Mane

Below is a video to show you how to shred Lion's Mane. This is a great method for introducing Lion's Mane to picky eaters as it provides a different texture than the Lion's Mane steaks. *For a simple saute, add shredded Lion's Mane to a dry pan. Cook over medium heat until golden brown. Add butter or your favorite oil and cook until butter is incorporated, about 1-2 minutes.

I don't have a photo for this recipe yet, if you make it, shoot a photo for me! They tend to get eaten too fast for photos in my house. This easy recipe works great for King Trumpets and Black Pearl Trumpets. Like the photo, the fatter the stem, the larger size chips you get. Make sure to eat some yourself before sharing with your family and be prepared to make more. Enjoy! Ingredients: ~At least one trumpet mushroom ~Oil of your choice ~Salt, and seasonings of your choice

This recipe was brought to us by Colorado Proud and Chef Jason K. Morse https://ag.colorado.gov/sites/ag/files/documents/Grilled%20Mushrooms.pdf

Makes 2-4 servings INGREDIENTS: -1-2 lbs Blue Oyster Mushrooms (Keep in a cluster if possible) -2 cups soaked, mild smoking wood (cherry or apple) -BBQ sauce of your choice -2-4 sandwich rolls Place coals to one side of the grill with a foil packet of soaked wood chips on top. For gas grills just heat up one side with the wood chips on top. Wait for the wood chips to smoke and the grill to get around 400F. Place the mushroom cluster on the opposite side of the coals for indir

If you have a favorite or even a recipe of your own, let us know! We will publish your recipe here with credit to you. If you are looking for a specific type of recipe, let us know and we will find it for you. Butter Poached Lion's Mane This is one of my favorite preparations of Lion's Mane. Serve it on steak like suggested, by itself or on top of pasta or salad. https://www.nibblemethis.com/2012/01/butter-poached-lions-mane-mushrooms.html Creamy Lemon Butternut Squash Lion's