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INSTRUCTIONS
1. Gently pat the mushrooms with a clean towel to absorb any excess moisture.
2. Trim off the hard stem at the base of each clump of mushrooms. Separate large clusters into more bite-sized pieces
3. Place a large nonstick pan over medium-high heat. When a drop of water sizzles and evaporates on contact, add the oil to the pan.
4. Arrange the mushrooms in one layer. Cook, without turning, until one side is golden brown and crisp.
5. Sprinkle with salt and pepper to taste and toss.
6. Transfer the mushrooms to a serving platter.
7. Without returning the pan to the heat, add the butter, garlic and parsley to the hot pan, swirling until the butter melts and the garlic is fragrant.
8. Pour the garlic butter over the mushrooms and serve.
INSTRUCTIONS
1. Gently pat the mushrooms with a clean towel to absorb any excess moisture.
2. Trim off the hard stem at the base of each clump of mushrooms. Separate large clusters into more bite-sized pieces
3. Place a large nonstick pan over medium-high heat. When a drop of water sizzles and evaporates on contact, add the oil to the pan.
4. Arrange the mushrooms in one layer. Cook, without turning, until one side is golden brown and crisp.
5. Sprinkle with salt and pepper to taste and toss.
6. Transfer the mushrooms to a serving platter.
7. Without returning the pan to the heat, add the butter, garlic and parsley to the hot pan, swirling until the butter melts and the garlic is fragrant.
8. Pour the garlic butter over the mushrooms and serve.
LION'S MANE 'NUGGETS'
Sautéed Blue Oysters
INGREDIENTS
300g blue oyster mushrooms
1 tablespoon extra virgin olive oil
salt
black pepper
2 tablespoons butter
1 clove garlic, finely chopped
1/4 cup freshly parsley
PINK OYSTER MAPLE 'BACON'
INGREDIENTS
300 grams lions mane mushroom
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
1 tsp oregano
1 tsp onion powder
1/2 tsp garlic powder
3 eggs
1 cup panko or crushed crackers
Coconut oil - or preferred oil
INSTRUCTIONS
1. Pull the Lion’s Mane apart into bite sized pieces. Pat them down so they are flat.
2. In a small bowl, combine the flour and spices. In a separate bowl whisk the eggs. Put the panko in its own bowl.
3. In a saucepan, melt enough coconut oil so there is about a half inch deep over - heat over medium/high heat.
4. Once the oil is hot, add a few of the nuggets in a single layer without touching each other.
5. Fry the nuggets on each side for 45 seconds to a minute or until they are golden brown all over.
6. Remove them from the oil and set on paper towel covered plate. Repeat in batches until all your nuggets are cooked.
Enjoy with your favorite dipping sauce!
BLACK PEARL 'SCALLOPS'
INGREDIENTS
3 tbsp butter (or vegan butter substitute)
3 tbsp pure maple syrup
1 tsp smoked paprika
1 tsp garlic powder
¾ tsp salt
¼ tsp cracked black pepper
12 oz Pink Oyster mushrooms
Liquid Smoke (optional)
INSTRUCTIONS
1. Preheat your oven to 350°F (175°C).
2. In a small saucepan, melt the butter over low heat. Stir in the maple syrup, smoked paprika, garlic powder, salt, and black pepper. Let the mixture simmer for a minute or two.
3. Line a baking sheet with parchment paper for easy cleanup.
4. Place Pink Oyster mushroom pieces in a mixing bowl, and pour the butter and maple syrup mixture over them. Toss to ensure the mushrooms are evenly coated.
5. Spread the coated mushroom pieces in a single layer on the parchment-lined baking sheet.
6. Bake 15-20 minutes, or until the mushroom bacon becomes crispy and browned, turning them over once to ensure even cooking.
7. Remove the baked mushroom bacon from the oven and let it cool for a few minutes.
Sautéed Chestnuts
INGREDIENTS
6 large black pearl oyster mushrooms
1 cup vegetable broth
2 tbsp white miso
1 tbsp soy sauce or gluten-free tamari
1-1/2 tsp kelp granules
1 tbsp olive oil
For Lemon Butter Sauce:
3 tbsp vegan butter
2 garlic cloves, minced
1 lemon, juiced
Sea salt and black pepper, to taste
2 tbsp chopped fresh parsley
INSTRUCTIONS
1. Remove woody ends & caps of mushrooms, save caps for another recipe
2. Slice stems into 1-inch pieces
3. Combine hot vegetable broth, white miso, soy sauce/tamari, kelp, and olive oil in a bowl
4. Marinate mushrooms for 15 mins to 2 hrs
5. Melt 1 tbsp butter in a skillet; brown mushrooms for 6-8 mins per side. Set aside.
6. In the same skillet, melt 2 tbsp butter, cook garlic for 1 min, add lemon juice. Add salt & pepper to taste.
7. Serve mushroom scallops with garlic butter sauce, garnish with parsley.
INGREDIENTS
2 cups chestnut mushrooms
2 tablespoons butter or olive oil
¼ teaspoon kosher salt, plus more to taste
2 garlic cloves, minced
Juice of ½ lemon
Ground black pepper
¼ cup fresh parsley, finely chopped
INSTRUCTIONS
1. Cut the woody ends of the stem off of the mushrooms (like you would with asparagus)
2. In a large frying pan over medium-high heat, melt the butter.
3. Add the mushrooms to the melted butter and stir to coat. Sprinkle the salt over the mushrooms.
4. Stirring occasionally, sauté the mushrooms until they turn a deep golden-brown color, about 4–6 minutes.
5. Add the garlic and lemon juice to the pan and stir to coat. Continue cooking the mushrooms until the garlic is fragrant, about 1 minute.
6. Remove the pan from the heat and season the mushrooms with black pepper and additional salt to taste.
7. Just before serving the mushrooms, stir in the finely chopped parsley. Transfer the mushrooms to a serving bowl and serve immediately.