RECIPES
LION'S MANE CRAB CAKES
Serves 2
INGREDIENTS: 8 oz Lion's Mane 1 egg ½ cup bread crumbs ¼ cup onion finely minced 1 tablespoon mayonnaise 1 teaspoon Worcestershire 1 teaspoon Dijon ¾ teaspoon Old Bay Seasoning 1 tablespoon minced fresh parsley ¼ teaspoon salt ¼ teaspoon pepper 3 tablespoons ghee/lard/oil for frying INSTRUCTIONS: Shred Lions Mane in food processor or by hand and squeeze out excess moisture. Mix all ingredients together and form into patties. Oil pan and fry on medium heat for a few minutes on each side. Enjoy with lemon and aioli sauce!
MUSHROOM RISOTTO
Serves 2-4
INGREDIENTS: 1.5 lbs Mushrooms 1.5 cups Arborio Rice 5 cups Broth 2/3 cup Dry White Wine ¼ cup Butter/Ghee/Olive Oil 1 Onion 2 Cloves Garlic 1 tablespoon Thyme or Marjoram ½ cup grated Parmesan Cheese 1 teaspoon Salt & Pepper to taste INSTRUCTIONS: Saute onions in half of your oil for 5 minutes, add garlic, herbs, rice and ½ teaspoon salt stiring for one minute then add wine and stir until wine has almost evaporated. Add ¾ cup of broth at a time stirring frequently - adding next ¾ cup once the previous has absorbed into the rice. Saute mushrooms in separate pan on high heat for not more than 5 minutes with other ½ of oil and other ½ of teaspoon of salt while cooking rice. When adding the last portion of broth, also add the mushrooms and cheese and stir until you reach your desired consistency – if needed add more water. Garnish with more cheese, parsley and top shelf olive oil.
GINGER MUSHROOM RICE
Serves 2-4
INGREDIENTS: 1½ cups medium-grain white rice 2 cups vegetable stock 10 ounces mushrooms (ANY variety!) 2 teaspoons arrowroot/corn starch 6-7 teaspoons tamari soy sauce 2 teaspoons Shaoxing wine (optional) 3 teaspoons sesame oil Salt and white or black pepper 1 thumb of fresh ginger, peeled and thinly sliced 2 scallions, thinly sliced Toasted white sesame seeds (optional) INSTRUCTIONS: Place the rice into a Dutch oven and rinse it 3 times until the water runs almost clear. Pour the stock over the rice and leave to soak for 10 minutes while you prepare the mushrooms. Place the mushrooms into a bowl and add the starch and toss to coat. Add 4 teaspoons of soy sauce, the 2 teaspoons Shaoxing wine (if using), 1 teaspoon sesame oil, ½ teaspoon salt and a pinch of white or black pepper; toss to coat. Place the pot with the rice over medium-high heat, add the ginger slices and bring to a boil. When bubbling, cover, reduce to low and cook for 5 minutes. Uncover, add the mushrooms and, using chopsticks or a large spoon, stir the mushrooms through the rice. Cover again and cook on low until the mushrooms are cooked and rice is tender, 10 to 12 minutes. Remove the lid, increase heat to medium-high and cook for 4 to 5 minutes, until you can hear it sizzling aggressively, which indicates that the bottom of the rice is becoming crispy. (Skip this step if you don’t care for the crispy rice). Turn off heat and drizzle with 2 to 3 teaspoons of soy sauce, the remaining 2 teaspoons of sesame oil and top with scallions and sesame seeds (if using).
SOUPS
CREAM OF MUSHROOM
Serves 2-4
INGREDIENTS: ½ stick butter 1 sprig fresh thyme or rosemary 1 large yellow onion or 3 or 4 shallots, chopped 1 tablespoon minced garlic 12oz-1.5lb* mushrooms like shiitake, oyster and maitake, sliced (a variety is nice) Salt and freshly ground black pepper ⅓ cup sherry or Madeira 5 cups bone/veggie/chicken broth 1 cup heavy cream Chopped fresh parsley leaves for garnish INSTRUCTIONS: Sauté shallot/onion, add mushies – saute 5minutes then add garlic, salt and pepper, saute another minute then add sherry until evaporated. Keep ¼ of this aside. Add broth and cream to remaining ¾ of mushroom saute and puree to your liking. Garnish with remaining mushies and parsley at end. *12oz of mushrooms will give you a light but rich soup. *1.5lbs of mushrooms will make a hearty and very mushroom forward soup.
MUSHROOM BARLEY SOUP
Serves 2-4
INGREDIENTS: 1 cup Pearled Barley 3 quarts broth 2 bay leaves 1lb Mushrooms like Shiitakes, Kings, Oysters or a mix 1 onion 1 cup diced carrots 1 cup diced celery 3 cloves garlic 1tbsp thyme 1 tbsp rosemary 1tbsp oregano 1tsp ground cumin 1tsp paprika ½ tsp turmeric ½ tsp black pepper 1/8 tsp ground clove 1/8 tsp nutmeg ½ tsp salt Optional: 1 tbsp apple cider vinegar 1 tbsp maple syrup or honey ½ cup heavy cream INSTRUCTIONS: Simmer barley, broth and bay leaves for 2 hours. Separately, on high heat sauté sliced mushrooms in a healthy dose of your preferred oil/fat adding about ½ tsp salt to help mushrooms sweat. After about 5 minutes of sautéing, add ¼ – ½ cup dry white wine/sherry (if using) and stir until evaporated then set aside. Next sauté onion, carrots, celery and spices in a couple tablespoons of oil/fat. Then in a large pot, combine everything together including the optional: 1 tbsp apple cider vinegar, 1 tbsp maple syrup or honey and ½ cup heavy cream and let simmer for 15 minutes to up to an hour. Add fresh parsley at end and enjoy!
MISO MUSHROOM SOUP
Serves 2-3
INGREDIENTS: FOR THE DASHI 1 piece of kombu, about 6 inches square 3 large dried shiitake mushrooms, crumbled 3 teaspoons light soy sauce 2 teaspoons mirin 2 tablespoons sake 2 teaspoons sugar Salt to taste FOR THE SOUP 3 oz Shiitake mushrooms, thinly sliced, about 2 cups 3 oz King oyster mushrooms, thinly sliced 2 teaspoons sesame oil 2 teaspoons light soy sauce ½ teaspoon grated garlic 1 teaspoon grated ginger Salt and pepper 3tablespoons white or red miso 6 oz silken tofu, at room temperature FOR GARNISH 1/4 lb Enoki mushrooms 2 tablespoons slivered scallions 4 shiso leaves, slivered Sunflower sprouts 2 tablespoons slivered toasted nori Pinch of crushed red pepper Toasted sesame seeds INSTRUCTIONS: Make the dashi: Put kombu, dried shiitakes, soy sauce, mirin, sake and sugar in a large soup pot. Add 6 cups cold water. Place over medium heat, allow the liquid to barely reach a boil, then reduce heat to low and let cook at a very slow simmer for about 30 minutes. Skim foam as necessary. Let cool to room temperature. Strain through a fine-mesh sieve and add salt to taste. (Dashi may be prepared up to 2 days in advance.) Put the sliced mushrooms in a bowl and drizzle with sesame oil and soy sauce. Add garlic and ginger and season with salt and pepper. Toss and let marinate for 10 minutes. Put dashi in a large soup pot over medium-high heat and bring to a simmer. Add mushroom mixture and cook gently for about 5 minutes, until the mushrooms are just tender. Remove ½ cup hot broth from pot and place in a small bowl. Stir in miso to dilute, then return miso-broth mixture to the pot. Taste and adjust seasoning. Once the miso has been added, do not let the soup boil. To serve, cut the tofu in half and place a 3-ounce chunk in each of two large bowls. Ladle 2 cups of hot soup over the tofu. Sprinkle with enoki mushroom tips, scallions, shiso, sunflower sprouts, nori, red pepper and toasted sesame seeds as desired.