Recipes

Ingredients

• 8 oz shiitake mushrooms, stems removed, sliced
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 2 tbsp soy sauce
• Pinch of sugar
• 2 cups steamed broccoli florets
• Cooked rice for serving

Add a scrambled egg or thinly sliced beef. Top with sesame seeds.

Instructions

1. 1Heat sesame oil in a wok or large skillet over high heat.
2. 2Add shiitake slices and sear for 2–3 minutes without stirring.
3. 3Toss in garlic and ginger, stir-fry for 30 seconds.
4. 4Add soy sauce and sugar, toss to coat.
5. 5Add broccoli and toss until heated through.
6. 6Serve over rice with sesame seeds.

Ingredients

• 1–2 maitake clusters, torn into bite-size pieces
• 2 tbsp olive oil
• Flaky sea salt
• 2 tbsp balsamic vinegar

Serve over creamy polenta or risotto with crumbled goat cheese and arugula. Try a balsamic reduction drizzle for extra depth.

Instructions

1. 1Tear maitake into bite-size pieces along natural seams.
2. 2Heat olive oil in a cast iron skillet over medium-high heat.
3. 3Add mushroom pieces and press gently. Sear 3–4 minutes until edges crisp and turn golden.
4. 4Flip, season with salt, and drizzle balsamic vinegar.
5. 5Cook 1 more minute until glaze caramelizes.

Ingredients

• 4 king trumpet mushroom stems
• 2 tbsp olive oil or butter
• 2 cloves garlic, minced
• ½ tsp smoked paprika
• Flaky sea salt
• 1 tbsp soy sauce
• Squeeze of lemon juice

Serve with creamy lemon-dill aioli, mashed potatoes, or a light slaw. Garnish with microgreens.

Instructions

1. 1Slice king trumpet stems into 1-inch rounds. Score the top of each piece in a crosshatch pattern.
2. 2Heat oil or butter in a skillet over medium-high heat.
3. 3Place rounds scored-side down. Sear 3–4 minutes until deep golden.
4. 4Flip, add garlic and paprika, cook 2 more minutes.
5. 5Deglaze with soy sauce and lemon juice. Spoon glaze over rounds.

Ingredients

• 12 oz chestnut mushrooms, halved
• 2 shallots, minced
• 3 cloves garlic, minced
• 1 tsp fresh thyme leaves
• Salt and pepper
• 2 tbsp olive oil
• ¼ cup white wine
• ½ cup heavy cream (or plant-based)
• 12 oz pasta of choice
• Parmesan or vegan cheese for serving

Add crispy pancetta or finish with a drizzle of truffle oil

Instructions

1. 1Cook pasta to al dente. Reserve ½ cup pasta water.
2. 2Sauté mushrooms in olive oil over medium-high heat for 5 minutes.
3. 3Add shallots, garlic, and thyme. Cook 2 minutes.
4. 4Deglaze with white wine and reduce by half.
5. 5Stir in cream, then toss with pasta. Add pasta water as needed for silky consistency.
6. 6Season and top with cheese.

Ingredients

• 4 cups dashi or vegetable broth
• 3 tbsp white miso paste
• 4 oz firm tofu, cubed
• 2 scallions, thinly sliced
• 1 bundle enoki mushrooms, trimmed
• ½ tsp sesame oil

Add thinly sliced beef or a jammy soft-boiled egg. Serve alongside rice bowls.

Instructions

1. 1Bring broth to a gentle simmer — do not boil.
2. 2Ladle ½ cup warm broth into a bowl and whisk in miso paste until dissolved. Return to pot.
3. 3Add tofu and enoki mushrooms. Simmer 2 minutes.
4. 4Divide into bowls. Top with scallions and a few drops of sesame oil.

Ingredients

• 1 large Lion’s Mane mushroom
• 2 tbsp olive oil or butter
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Flaky sea salt

Serve with creamy lemon-dill aioli, a light slaw, and lemon wedge. Also great on flatbread or as a crab cake-style sandwich.

Instructions

1. 1Tear Lion’s Mane into thick, steak-like slabs along the grain.
2. 2Press each piece gently between paper towels to remove excess moisture.
3. 3Heat oil or butter in a cast iron skillet over medium-high heat.
4. 4Season slabs with paprika, garlic powder, and salt.
5. 5Sear 3–4 minutes per side until deep golden and crispy on the edges.

Ingredients

• 1 lb black pearl mushrooms, cleaned and halved
• 3 tbsp olive oil
• 4 cloves garlic, smashed
• 2 sprigs fresh rosemary
• Salt and freshly cracked pepper

Top with crumbled feta or grilled chicken. Serve over couscous or grain bowls with hummus and warm flatbread.

Instructions

1. 1Preheat oven to 425°F.
2. 2Toss mushrooms with olive oil, garlic, rosemary, salt, and pepper on a sheet pan.
3. 3Spread in a single layer — don’t crowd.
4. 4Roast 18–20 minutes until edges are crispy and golden.
5. 5Serve warm, straight from the pan.

Ingredients

• 1 pack beech mushrooms (about 5 oz)
• 1 tbsp sesame oil
• 1 tsp fresh ginger, minced
• 1 clove garlic, minced
• 1 tbsp soy sauce
• 1 tsp maple syrup or mirin

Serve over steamed rice or soba noodles with chopped scallions, toasted sesame seeds, and pickled vegetables. Top with a soft-boiled egg or smoked salmon.

Instructions

1. 1Trim the base of the mushroom cluster and gently separate into small bundles.
2. 2Heat sesame oil in a skillet over medium heat.
3. 3Add ginger and garlic, cook 30 seconds until fragrant.
4. 4Add mushrooms and sauté 3–5 minutes until just tender.
5. 5Pour in soy sauce and maple syrup. Toss to coat and cook 1 minute until glaze reduces slightly.