Blue Oyster Recipe:

Crispy Blue Oyster Mushroom Tacos

Serves 3–4

Ingredients

  • 12 oz blue oyster mushrooms

  • 1 tbsp olive or avocado oil

  • 1 tsp smoked paprika

  • 1 tsp cumin

  • ½ tsp garlic powder

  • ½ tsp chili powder

  • Salt

  • Corn tortillas

  • Avocado

  • Shredded cabbage

  • Cilantro

  • Lime

Lime crema

  • ½ cup sour cream

  • Juice of ½ lime

  • Pinch of salt

Directions: Tear mushrooms into strips. Toss with oil and seasonings. Cook in a hot skillet for about 7–10 minutes until browned and slightly crispy. Let some of the thinner edges get dark and crunchy.

Pile into warm tortillas with cabbage, avocado, cilantro and lime crema.

Yellow/Golden Oyster Recipe:

Yellow Oyster Mushroom Flatbread with Ricotta & Hot Honey

Serves 2–4

Ingredients

  • 8 oz yellow oyster mushrooms

  • 1 prepared flatbread or pizza dough

  • ¾ cup whole-milk ricotta

  • ½ cup shredded mozzarella

  • 1 tablespoon olive oil

  • 1 garlic clove, thinly sliced

  • Fresh thyme

  • Salt and black pepper

  • Hot honey

Directions

Preheat the oven to 450°F.

Spread ricotta over the flatbread and sprinkle with mozzarella. Arrange the yellow oyster mushrooms and sliced garlic over the top.

Drizzle lightly with olive oil and season with salt, pepper and fresh thyme.

Bake until the crust is crisp, the cheese is bubbling and the mushrooms have browned around their edges.

Remove from the oven and finish with a drizzle of hot honey.

Pink Oyster Recipe:

Pink Oyster Mushroom “Pulled Pork” Sandwiches

Serves 4

Ingredients

  • 12 oz pink oyster mushrooms

  • 1 tablespoon olive oil

  • ½ small onion, thinly sliced

  • ½ teaspoon smoked paprika

  • ½ teaspoon garlic powder

  • Salt and black pepper

  • ½ cup your favorite barbecue sauce

  • 4 brioche buns

  • Prepared coleslaw

Directions

Tear the mushrooms lengthwise into thin, irregular strips.

Heat olive oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms have released their moisture and begin to brown.

Season with smoked paprika, garlic powder, salt and pepper.

Continue cooking until some of the mushroom edges become crispy.

Reduce the heat and stir in the barbecue sauce. Cook for another 2–3 minutes until everything is hot and coated.

Pile onto toasted brioche buns and top with crunchy coleslaw.

Lions Mane Recipe:

Lion’s Mane “Lobster” Rolls

Serves 3–4

Ingredients

  • 12 oz Lion’s Mane mushrooms

  • 2 tablespoons butter

  • ⅓ cup mayonnaise

  • 1 celery stalk, finely diced

  • 2 tablespoons sliced green onion

  • 1 tablespoon fresh lemon juice

  • ½ teaspoon Old Bay seasoning

  • Salt and black pepper

  • 3–4 split-top or brioche rolls

  • Chopped chives

Directions

Pull the Lion’s Mane into chunky pieces.

Cook in a dry skillet over medium-high heat for several minutes to remove excess moisture.

Add butter and continue cooking until the mushrooms are lightly golden. Remove from the heat and allow them to cool.

Combine mayonnaise, celery, green onion, lemon juice and Old Bay.

Fold in the cooked Lion’s Mane and season with salt and pepper.

Lightly butter and toast the rolls.

Fill generously with the Lion’s Mane mixture and finish with fresh chives and an extra squeeze of lemon.

Chestnut Recipe:

Chestnut Mushroom Risotto

Serves 4

Ingredients

  • 10 oz chestnut mushrooms

  • 1½ cups Arborio rice

  • 5 cups chicken or vegetable broth

  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • 1 small shallot, finely diced

  • 2 cloves garlic, minced

  • ½ cup dry white wine

  • ½ cup freshly grated Parmesan

  • 1 teaspoon fresh thyme

  • Salt and black pepper

Directions

Warm the broth in a saucepan and keep it over low heat.

In a large skillet, heat olive oil and 1 tablespoon of butter. Add the chestnut mushrooms and cook until golden. Remove about half and reserve for topping.

Add the shallot and garlic to the skillet and cook until fragrant.

Stir in the Arborio rice and cook for 1–2 minutes.

Add the white wine and stir until mostly absorbed.

Begin adding the warm broth approximately ½ cup at a time, stirring regularly and allowing the liquid to absorb before adding more.

Continue until the rice is creamy and tender but still has a slight bite.

Stir in the mushrooms, remaining butter, Parmesan and thyme.

Season with salt and freshly cracked black pepper.

Top each serving with the reserved golden chestnut mushrooms.

Pioppino  Recipe:

Soy-Ginger Pioppino Stir-Fry

Serves 2–3

Ingredients

  • 10 oz Pioppino mushrooms

  • 1 tablespoon avocado oil

  • 1 tablespoon soy sauce

  • 1 teaspoon sesame oil

  • 1 teaspoon freshly grated ginger

  • 2 cloves garlic, minced

  • 1 teaspoon honey

  • 2 green onions, sliced

  • Cooked rice

  • Sesame seeds, optional

Directions

Heat avocado oil in a large skillet or wok over high heat.

Add the Pioppino mushrooms and cook for several minutes until they begin to brown.

Add ginger and garlic and cook for about 30 seconds.

Combine soy sauce, sesame oil and honey and pour into the skillet.

Toss everything together and cook for another 1–2 minutes until the mushrooms are coated and the sauce has slightly reduced.

Serve over warm rice and finish with sliced green onions and sesame seeds.