From Harvest to Plate
Simple, solid recipes for putting your flushes to good use.
Simple, Savory, Surprising
These recipes work with whatever you're growing. Pick your mushroom, follow the method.
Quick & Easy
Simple Sauté
The go-to method that works for any mushroom variety. Clean, flavorful, and lets the mushroom shine.
Key Ingredients:
Fresh mushrooms, butter, garlic, salt, pepper, fresh herbs
Garlic Butter Mushrooms
Rich, garlicky, and perfect as a side dish or over pasta. Works especially well with oyster varieties.
Key Ingredients:
Mushrooms, butter, garlic, white wine, parsley, lemon
Hearty Meals
Creamy Mushroom Risotto
Rich and satisfying. Perfect for using up a big flush. Works well with all oyster varieties and lion's mane.
Key Ingredients:
Arborio rice, mushrooms, vegetable broth, white wine, parmesan, onion
Simple Mushroom Soup
Warm, comforting, and perfect for cooler weather. Use any combination of mushroom varieties.
Key Ingredients:
Mixed mushrooms, vegetable broth, cream, onion, thyme, garlic
By Mushroom Type
BBQ "Pulled Pork" Tacos
Pink oysters shred perfectly and soak up BBQ flavors. The texture is surprisingly meat-like.
Key Ingredients:
Pink oyster mushrooms, BBQ sauce, tortillas, coleslaw mix, onion
Quick Asian Stir-Fry
Blue oysters hold their shape well in high-heat cooking. Perfect for quick weeknight dinners.
Key Ingredients:
Blue oyster mushrooms, soy sauce, garlic, ginger, vegetables, sesame oil
Crispy Golden Tempura
Golden oysters' delicate texture is perfect for light, crispy tempura batter. Beautiful golden color.
Key Ingredients:
Golden oyster mushrooms, tempura flour, ice water, oil for frying, dipping sauce
"Scallops" with Garlic Butter
Slice king oyster stems into rounds and sear them. The texture is remarkably similar to scallops.
Key Ingredients:
King oyster stems, butter, garlic, white wine, lemon, herbs
"Crab" Cakes
Lion's mane naturally flakes like crab meat. Even seafood lovers are convinced by these.
Key Ingredients:
Lion's mane, breadcrumbs, egg, mayo, mustard, Old Bay seasoning
Cooking Tips That Actually Matter
Don't Wash, Just Brush
Mushrooms absorb water like sponges. Use a damp paper towel or soft brush to clean off any substrate bits instead of rinsing.
Hot Pan, Don't Crowd
Cook mushrooms in a hot pan with room to breathe. Overcrowding makes them steam instead of sear, leading to soggy results.
Salt at the Right Time
Add salt after they've browned, not before. Early salting draws out moisture and prevents proper browning.
Freeze for Later
Sauté mushrooms first, then freeze in portions. They'll keep for months and work great in soups, pasta, or risotto.
Use Them Fresh
Fresh mushrooms are best within a week of harvesting. Store in a paper bag in the fridge, never plastic.
Keep It Simple
Mushrooms have great natural flavor. A little butter, garlic, and herbs are often all you need to make them shine.