Delicious recipes using fresh mushrooms harvested right off the block


Lion's Mane Faux "Crab" Cakes

  Ingredients:   ½ lb fresh Lions Mane mushrooms, chopped  1 cup Panko bread crumbs  ¼ cup onion, minced  2 Tbsp butter, melted  1 egg beaten  1 tsp Dijon mustard  ¼ - ½ cup mayonnaise  1 tsp Worcestershire sauce  1 Tbsp old bay seasoning  1 Tbsp parsley  salt  pepper   Preparation:    Mix all ingredients together in a bowl  Mixture should be wet enough to form cakes without falling apart  Gently form about 6-8 cakes that stick together well no more than 1 inch thick  Heat ½-1 inch oil in a frying pan to medium/medium high heat  Fry Faux Crab Cakes 2-3 minutes each side until dark brown and crispy.  Serve immediately with remoulade sauce   Remoulade Sauce:   1 c mayonnaise 2 Tbsp celery minced or a dash celery salt  1-2 Tbsp lemon juice 1 clove garlic, minced or  1/8 tsp garlic powder  3 tsp parsley Dash hot sauce to taste  1 Tbsp Worcestershire sauce 1 Tbsp brown or yellow mustard  1/4 c chili sauce or ketchup Salt and pepper to taste  1 tsp horseradish Dash Paprika  Mix all ingredients, adjust any to taste, cover and refrigerate

Ingredients:

½ lb fresh Lions Mane mushrooms, chopped

1 cup Panko bread crumbs

¼ cup onion, minced

2 Tbsp butter, melted

1 egg beaten

1 tsp Dijon mustard

¼ - ½ cup mayonnaise

1 tsp Worcestershire sauce

1 Tbsp old bay seasoning

1 Tbsp parsley

salt

pepper

Preparation:

Mix all ingredients together in a bowl

Mixture should be wet enough to form cakes without falling apart

Gently form about 6-8 cakes that stick together well no more than 1 inch thick

Heat ½-1 inch oil in a frying pan to medium/medium high heat

Fry Faux Crab Cakes 2-3 minutes each side until dark brown and crispy.

Serve immediately with remoulade sauce

Remoulade Sauce:

1 c mayonnaise 2 Tbsp celery minced or a dash celery salt

1-2 Tbsp lemon juice 1 clove garlic, minced or  1/8 tsp garlic powder

3 tsp parsley Dash hot sauce to taste

1 Tbsp Worcestershire sauce 1 Tbsp brown or yellow mustard

1/4 c chili sauce or ketchup Salt and pepper to taste

1 tsp horseradish Dash Paprika

Mix all ingredients, adjust any to taste, cover and refrigerate

Butter Poached Lion's Mane

  Ingredients:     ½ lb Lions Mane Mushrooms, cut into 1/4" slices (serves 2)  1/2 cup clarified butter  1/4 cup dry white wine  1/4 cup chicken stock  1 large clove garlic, coarsely chopped  1/8th tsp kosher salt  1/8th tsp black pepper  1 tsp fresh parsley, finely minced   Preparation:    Place all of the poaching ingredients except the mushroom and parsley in a small pot and bring temperature to 160 f over med-low to low heat.   Add the mushroom and allow to poach for 30 minutes.  Add the parsley and poach another five minutes.  Serve alone, over grilled steaks or as a side dish.   Notes*   The mushrooms should poach for at least 30 minutes to get tender but will hold just fine over low temps longer than that.  You can add more garlic and serve over pasta for a Mushroom Scampi

Ingredients:
 

½ lb Lions Mane Mushrooms, cut into 1/4" slices (serves 2)

1/2 cup clarified butter

1/4 cup dry white wine

1/4 cup chicken stock

1 large clove garlic, coarsely chopped

1/8th tsp kosher salt

1/8th tsp black pepper

1 tsp fresh parsley, finely minced

Preparation:

Place all of the poaching ingredients except the mushroom and parsley in a small pot and bring temperature to 160 f over med-low to low heat. 

Add the mushroom and allow to poach for 30 minutes.  Add the parsley and poach another five minutes.

Serve alone, over grilled steaks or as a side dish.

Notes*

The mushrooms should poach for at least 30 minutes to get tender but will hold just fine over low temps longer than that.

You can add more garlic and serve over pasta for a Mushroom Scampi

King Oyster Fettuccine Alfredo

  Ingredients:   16 oz fettucciine pasta, cooked and drained  16 oz King Oyster Mushrooms, or any other variety, sliced or chopped  3 Tbsp olive oil  1 cup heavy cream  1/2 cup butter  1 - 2 cups parmesean cheese, grated (can also mix in romano cheese)  Salt and Pepper to taste  Optional Items:  ½ lbs bacon, cooked and crumbled  2-3 shallots, diced  2-3 cloves garlic, minced  ½ cup cream sherry  ½ tsp allspice   Preparation:   Slice mushrooms, sauté mushrooms in 2-3 Tbsp olive oil on medium to medium-high heat until browned about 5-7 minutes.     If using shallots or garlic, add to the mushrooms about half way through the sauté.  If using cream sherry, bacon or allspice, add at the end of the sauté and cook with the mushrooms 2-3 minutes to absorb some of the liquid.    On medium-high heat, add butter to pan and melt over medium heat, stirring regularly  Add Cream and continue to cook until sauce is bubbly and thickens..  Reduce heat to medium heat and add cheese in 2-3 additions, stirring and melting in between each addition.  Add enough cheese to achieve smooth consistency and to taste.  Add cooked pasta and toss to coat.  Add salt and pepper to taste

Ingredients:

16 oz fettucciine pasta, cooked and drained

16 oz King Oyster Mushrooms, or any other variety, sliced or chopped

3 Tbsp olive oil

1 cup heavy cream

1/2 cup butter

1 - 2 cups parmesean cheese, grated (can also mix in romano cheese)

Salt and Pepper to taste

Optional Items:

½ lbs bacon, cooked and crumbled

2-3 shallots, diced

2-3 cloves garlic, minced

½ cup cream sherry

½ tsp allspice

Preparation:

Slice mushrooms, sauté mushrooms in 2-3 Tbsp olive oil on medium to medium-high heat until browned about 5-7 minutes.   

If using shallots or garlic, add to the mushrooms about half way through the sauté.

If using cream sherry, bacon or allspice, add at the end of the sauté and cook with the mushrooms 2-3 minutes to absorb some of the liquid.  

On medium-high heat, add butter to pan and melt over medium heat, stirring regularly

Add Cream and continue to cook until sauce is bubbly and thickens..

Reduce heat to medium heat and add cheese in 2-3 additions, stirring and melting in between each addition.  Add enough cheese to achieve smooth consistency and to taste.

Add cooked pasta and toss to coat.

Add salt and pepper to taste