Recipes

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 Servings: 2-4

Ingredients:

• 2 cups mushrooms (sliced)
• 1 bell pepper (sliced)
• 1 small onion (sliced)
• 2 cloves garlic (minced)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• Salt and pepper to taste
• Sesame seeds and green onions for garnish

Instructions:

1. Heat sesame oil in a wok or large pan over medium-high heat.
2. Add garlic and sauté for about 30 seconds.
3. Add the mushrooms and stir-fry for about 3–4 minutes until they start to brown.
4. Add the sliced bell pepper and onion, and stir-fry for another 3 minutes until the vegetables are tender but crisp.
5. Stir in soy sauce and rice vinegar, then season with salt and pepper.
6. Garnish with sesame seeds and green onions before serving. Serve over rice or noodles.

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 Servings: 6

Ingredients:

• 1 pre-made pie crust (9-inch)
• 2 cups golden oyster mushrooms (sliced)
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tablespoon butter or olive oil
• 4 large eggs
• 1 cup heavy cream or milk
• 1 cup shredded cheese (Gruyère, cheddar, or mozzarella)
• 1 teaspoon thyme (fresh or dried)
• Salt and pepper to taste

Instructions:

1. Prepare the Pie Crust:
   Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish and pre-bake it for about 10 minutes until lightly golden. Set aside.
2. Sauté the Mushrooms:
   Heat butter or oil in a pan over medium heat. Sauté the chopped onion and garlic until soft and fragrant, about 2–3 minutes. Add the sliced golden oyster mushrooms and cook until softened and lightly browned, about 5–7 minutes. Set aside to cool slightly.
3. Prepare the Egg Mixture:
   In a mixing bowl, whisk together the eggs, cream (or milk), cheese, thyme, salt, and pepper.
4. Assemble the Quiche:
   Spread the sautéed mushroom mixture evenly over the pre-baked pie crust. Pour the egg and cheese mixture on top, ensuring everything is evenly distributed.
5. Bake:
   Place the quiche in the oven and bake for 30–35 minutes, or until the center is set and the top is lightly golden.
6. Cool and Serve:
   Let the quiche cool for a few minutes before slicing. Serve warm with a side salad or as a savory breakfast option.

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 Servings: 4

Ingredients:

• 1 cup mushrooms (chopped)
• 1 cup arborio rice
• 4 cups vegetable or chicken broth
• 1 small onion (diced)
• 2 cloves garlic (minced)
• ½ cup white wine (optional)
• 2 tablespoons butter or olive oil
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat broth in a pot and keep warm on low heat.
2. In a separate pan, melt butter or heat oil over medium heat. Add onions and garlic, and sauté until soft.
3. Add the chopped mushrooms and cook until golden brown (about 5 minutes). Remove from the pan and set aside.
4. In the same pan, add the rice and stir until lightly toasted (about 2 minutes).
5. Add white wine (if using) and stir until absorbed.
6. Gradually add the broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
7. Continue this process until the rice is creamy and tender (about 18–20 minutes).
8. Stir in the sautéed mushrooms, Parmesan cheese, salt, and pepper. Serve warm.

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 Servings: 4

Ingredients:

• 2 cups mushrooms (shiitake or oyster work well, thinly sliced)
• 4 cups vegetable broth
• 2 tablespoons miso paste (white or yellow)
• 1 block tofu (cubed, optional)
• 2 green onions (sliced)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• Fresh spinach or bok choy (optional)

Instructions:

1. Heat sesame oil in a pot over medium heat. Add mushrooms and ginger, sautéing for 3–5 minutes until mushrooms are tender.
2. Add vegetable broth and soy sauce, bringing to a simmer. Cook for 5 minutes.
3. Dissolve miso paste in a little warm water and stir into the soup. Add tofu and simmer for another 2–3 minutes.
4. Stir in green onions and spinach or bok choy (if using), cooking until greens are wilted.
5. Serve hot with additional green onions as garnish.

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 Servings: 4

Ingredients:

• 2 cups mushrooms
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 2 tablespoons butter or olive oil
• 3 cups vegetable or chicken broth
• 1 cup heavy cream or coconut milk (for dairy-free)
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Heat butter or oil in a large pot over medium heat. Sauté onions and garlic until softened.
2. Add mushrooms and cook until they release their moisture and start to brown, about 7–10 minutes.
3. Pour in the broth and bring to a boil, then reduce heat and simmer for 15 minutes.
4. Stir in the cream and simmer for another 5 minutes. Season with salt and pepper.
5. Use an immersion blender to blend the soup until smooth (or leave it chunky if you prefer).
6. Garnish with fresh herbs and serve with crusty bread.

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 Servings: 4

Ingredients:

• 8 oz pasta (spaghetti, fettuccine, or penne)
• 2 cups mushrooms (sliced)
• 3 cloves garlic (minced)
• 2 tablespoons olive oil
• ½ cup heavy cream or dairy-free alternative
• ½ cup Parmesan cheese
• Salt and pepper to taste
• Fresh basil or parsley (for garnish)

Instructions:

1. Cook pasta according to package directions, drain, and set aside.
2. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute.
3. Add mushrooms and cook until golden brown and crispy (about 5–7 minutes).
4. Stir in heavy cream and simmer for a few minutes to thicken.
5. Toss in the cooked pasta, and mix to coat it in the sauce.
6. Season with salt, pepper, and Parmesan cheese. Garnish with fresh herbs before serving.

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 Servings: 4

Ingredients:

• 2 cups mushrooms (sliced)
• 1 small onion (finely chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (minced)
• 1 tablespoon curry powder (or garam masala)
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 can (14 oz) coconut milk
• 1 cup crushed tomatoes (or tomato puree)
• 1 tablespoon oil (vegetable or coconut oil)
• 1 teaspoon soy sauce (optional, for extra umami)
• 1 tablespoon lemon or lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Cook the Aromatics:
   • Heat oil in a large pan over medium heat. Add chopped onions and sauté until soft and translucent (about 4–5 minutes).
   • Add garlic and ginger, and cook for another 1–2 minutes until fragrant.

1. Add Spices:
   • Stir in the curry powder, turmeric, and cumin. Toast the spices in the oil for about 30 seconds to release their flavors.

1. Cook the Mushrooms:
   • Add the sliced mushrooms to the pan and stir well to coat them with the spices. Cook for 5–7 minutes until the mushrooms release their moisture and start to brown.

1. Add Coconut Milk and Tomatoes:
   • Pour in the coconut milk and crushed tomatoes. Stir to combine and bring the mixture to a simmer.
   • Let it cook for 10–15 minutes, allowing the sauce to thicken slightly.

1. Season and Adjust:
   • Stir in the soy sauce (if using), lemon or lime juice, and season with salt and pepper to taste.
   • If you prefer a creamier curry, you can add more coconut milk or reduce the tomatoes slightly.

1. Garnish and Serve:
   • Garnish with fresh cilantro before serving.
   • Serve the curry hot with steamed rice, naan, or flatbread on the side.

 Optional Add-Ins: 

• Vegetables: Add spinach, peas, bell peppers, or potatoes for extra texture and flavor.
• Chilies: For a spicier curry, add 1–2 chopped fresh chilies or a pinch of cayenne pepper while cooking the aromatics.

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 Servings: 4

Ingredients:

• 1–2 cups lion's mane mushrooms (chopped)
• 1 tablespoon butter or olive oil
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 3 cups vegetable or chicken broth
• 1 cup heavy cream (or coconut milk for a dairy-free version)
• Salt and pepper to taste
• Fresh thyme or parsley (optional)

Instructions:

1. Heat butter or oil in a pot over medium heat. Add onion and garlic and sauté until soft.
2. Add the chopped lion's mane mushrooms and cook until they release their moisture and brown slightly (about 5 minutes).
3. Pour in the broth and bring the mixture to a boil. Reduce heat and simmer for 10–15 minutes.
4. Stir in the cream and simmer for another 5 minutes. Season with salt, pepper, and herbs if desired.
5. Serve warm with crusty bread.

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 Servings: 2-4

Ingredients:

• 2 cups lion's mane mushrooms (cut into bite-sized pieces)
• ¾ cup all-purpose flour
• ¼ cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¾ cup cold water (or sparkling water for extra crispiness)
• 2–3 tablespoons vegetable oil (or other neutral oil)

Instructions:

1. Prepare the Batter:
   • In a bowl, whisk together the flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper.
   • Gradually add the cold water (or sparkling water), whisking until smooth. The batter should be slightly thick but still pourable enough to coat the mushrooms. Let the batter rest for 5–10 minutes.

1. Prepare the Mushrooms:
   • Clean the lion's mane mushrooms and cut them into bite-sized pieces, keeping their shape intact.

1. Heat the Oil:
   • In a large skillet, heat 2–3 tablespoons of oil over medium heat. You want enough oil to cover the bottom of the pan, but not to submerge the mushroom bites.

1. Dip and Pan-Fry:
   • Dip each piece of lion's mane mushroom into the batter, letting excess batter drip off.
   • Place the battered mushroom pieces into the skillet, ensuring they are spaced apart.
   • Cook for about 3–4 minutes per side, turning them carefully until each side is golden brown and crispy. You may need to adjust the heat slightly to avoid burning.

1. Drain and Serve:
   • Once cooked and crispy, remove the lion's mane bites from the pan and place them on a plate lined with paper towels to drain any excess oil.

1. Serve:
   • Serve immediately with your favorite dipping sauces like ranch, aioli, or spicy mayo.

Optional:

• Add more spices to the batter, such as onion powder, cayenne, or even herbs, to adjust the flavor to your liking.

Tips for Pan-Frying:

• If necessary, you can add a bit more oil during cooking to ensure even frying, but only a small amount is needed.
• Avoid overcrowding the pan so the bites can crisp up properly.

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 4 servings - 8 tacos

Ingredients:

• 2 cups lion's mane mushrooms (shredded or pulled apart)
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• Salt and pepper to taste
• Corn or flour tortillas
• Toppings: avocado, cilantro, salsa, lime, pickled onions, etc.

Instructions:

1. Heat olive oil in a pan over medium heat.
2. Add the shredded lion’s mane mushrooms, cumin, paprika, chili powder, salt, and pepper.
3. Sauté until the mushrooms are golden and slightly crispy, about 5–7 minutes.
4. Warm the tortillas, then fill with the sautéed mushrooms.
5. Top with your favorite taco toppings like avocado, cilantro, salsa, and a squeeze of lime.

 Servings: 4

Ingredients:

• 2 cups lion's mane mushrooms (shredded)
• 1 egg (beaten)
• ½ cup breadcrumbs (or panko)
• 1 tablespoon mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon Old Bay seasoning (or other seafood seasoning)
• Salt and pepper to taste
• Oil for frying

Instructions:

1. Sauté shredded lion’s mane mushrooms in a pan with a little oil until soft and slightly browned (5–7 minutes). Let them cool.
2. In a bowl, mix together the mushrooms, egg, breadcrumbs, mayonnaise, mustard, lemon juice, and Old Bay seasoning.
3. Form the mixture into small patties.
4. Heat oil in a pan over medium heat and fry the patties until golden brown on each side (about 3–4 minutes per side).
5. Serve with a dipping sauce or as a main course with a side salad.

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