Cooking with Fungus!
Please find links to some of our favorite recipes below!
This is an ongoing project and we'll be adding more links soon.
Simply Sauté
Simply start by slicing or tearing the mushrooms into similar bite size pieces and sauté with olive oil or coconut oil on medium heat until they get some browning. The last few minutes of cooking add butter, garlic, salt and pepper.
Eat on their own as a side or add to any of your favorite dishes. Including but certainly not limited to eggs, omelets, stir fries, curries, roasted with potatoes, spaghetti sauce, soups, stroganoff, tacos, quesadillas, grilled cheese, mushroom puff pastry, on a burger, with a steak!
Oyster Mushroom Po' Boy
A regular at our house, and a favorite vegetarian dish of ours. These po' boys are fantastic with our Michigan oyster mushrooms. We take large caps, sliced into thick slabs, dipped in a wet batter then panko before frying.
Serve on a french roll with a remoulade, lettuce, and tomato, or for additional brightness and complexity we love thinly sliced carrots and cucumbers soaked in red wine vinegar for at least 20 minutes prior to serving.
Lions Mane Crab Cakes
Whether you're looking for a new way to enjoy lion's mane or a eco friendly, vegetarian (or vegan) seafood substitute, look no further than these lion's mane cakes with a remoulade or tartar sauce.
Cheesy Mushroom Galette
Rich, buttery, flakey, delicious! We love sharing this simple treat with friends. These galettes feel fancy but are easy to make and can be tweaked with additions like tarragon, herbs de provence, or different hard cheeses.
Brendan Pang's Drunken Noodle
Fresh veggies, rice noodles, a hit of heat, and a delicious easy sauce for a complete meal! One of our go to's! Substitute mushrooms for chicken or do both.
Best to sauté your mushrooms first and then add back to the pan with the veggies.