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. Crispy-Bottomed Oyster Mushroom Steaks with Chimichurri Sauce from Food Republic This is one of my all time favorites for Oyster Mushrooms! https://www.foodrepublic.com/recipes/crispy-bottomed-oyster-mushroom-steaks-with-chimichurri-sauce-recipe/ Fingerling Potatoes wi

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

This recipe is delicious, easy to prepare and sure to please. Can be made ahead or even frozen before cooking. Smart and tasty way to get kids to eat mushrooms! *This recipe was developed with our dried Lion's Mane in mind. It can definitely be made with fresh Lion's Mane and if your looking for next level add some real crab! Slice 1/4 to 1/2 lb fresh Lion's Mane into 1/4 inch slices, toss with 1-2 TBS olive oil and roast with garlic flipping slices halfway through. Pulse tog

This recipe won first place in our recipe contest. It is amazingly delicious and very easy to prepare! Great quick and delicious meal for a weeknight or to show off with guests. Try it, you won't be disappointed. Ingredients · 4 boneless skinless chicken breasts cut into long trips · 1 bottle of dry or brut champagne… 1 can of ginger ale can be substituted · 1 stick of butter · ½ pint heavy cream · 1 large thing of Megan’s Mushrooms Blue Oysters julienned · 3 nice sized

I will post my favorite recipe soon. Use your favorite pumpkin soup recipe, peel Oyster Mushrooms into slices and brown in a pan with a little olive oil and salt and pepper. Serve the soup topped with oyster mushrooms. Mmmmm, trust me, you'll thank me for this one!

Ingredients: ~2 Acorn Squash ~Olive oil ~Salt and Pepper ~1 cup uncooked tri-color quinoa ~1/2 onion, diced ~2 celery stalks, diced ~5 small sweet peppers or 1 bell yellow or orange bell pepper, diced ~ 3 teaspoons olive oil ~Ground Sausage of choice (I used Jimmy Dean All Natural) ~1 apple diced ~2-3 garlic cloves, minced ~3/4 cup unsweetened, dried cranberries ~ 1/4-1/2 pound Oyster Mushrooms peeled into 1/2 inch s

Ingredients: ~1-2 pounds green beans, trimmed ~2 Tablespoons unsalted butter or oil of choice ~3/4 pound Oyster Mushrooms peeled into 1/2 inch pieces ~2 garlic cloves, minced ~Salt and Pepper ~Dash of cayenne ~2 Tablespoons flour ~1 cup chicken broth ~3/4 cup sour cream ~1/2 cup half and half ~1/2 cup parmesan cheese ~1/2 onion or 1 shallot, sliced thin ~1/4 cup flour or cornmeal or a combination of both

This is the recipe that make Lion's Mane so famous for tasting exactly like buttered lobster! This works amazing by itself, as a salad topper or as a steak topper. 1. Slice Lion's Mane into 1/4 inch to 1/2 inch slices. 2. Heat pan over medium heat. 3. Spray the pan lightly with pan spray or rub a small amount of oil in the pan to prevent sticking. 4. Lightly brown Lion's Mane slices, 2-3 minutes per side. 5. Add butter to pan and brown each side another 30 seconds to a minute

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. King Oyster Mushroom "Scallops" https://www.forkandbeans.com/2014/05/06/king-oyster-mushroom-scallops/ Grilled King Oyster Mushrooms with Bacon and Teriyaki Glaze https://www.seriouseats.com/recipes/2016/06/grilled-king-oyster-mushrooms-bacon-teriyaki-glaze-recipe.html

Beginner's Recipe for working with Oyster Mushrooms aka the Mushroom Bacon Recipe Ingredients: -8oz or more Oyster Mushrooms -1 TBSP Butter or Olive Oil -Salt and Pepper Directions: 1. Start by slicing any remaining substrate of sawdust off of the back of the cluster. Peel individual mushrooms into pieces by grabbing a pinch of the cap and pulling down towards the stem. (This helps the stem cook evenly with the cap and avoids a tougher textured stem.) See this video for a