CHEF INSPIRED RECIPES

Lion's Mane Recipes

MAMA RO'S FAMOUS "CRAB" CAKES

Ingredients:

  • 16 oz lion's mane mushroom, shredded
  • 1/4 cup panko bread crumbs
  • 1/4 cup crushed Ritz crackers
  • 1/4 cup mayonnaise (or vegan mayo)
  • 1 large egg, beaten (or flax egg)
  • 1/4 cup chopped parsley
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon Old Bay seasoning (or to taste)
  • Stick of butter (or vegan butter)

Step-by-step instructions:

  1. Melt all but 2 tablespoons of butter. In a large mixing bowl, combine the shredded lion's mane mushrooms, melted butter, ritz and panko bread crumbs, mayonnaise, egg, parsley, dijon mustard, and Old Bay seasoning. Mix until evenly combined.
  2. Shape the mixture into 8-10 patties.
  3. Heat remaining butter in a large skillet over medium heat.
  4. Fry the "crab" cakes for 3-4 minutes on each side or until golden brown. Serve warm.

Recommended Baltispore products: Lions Mane Mushroom Grow Kit

Lion's Mane Mushroom "Steak" with Chimichurri Sauce

Ingredients:

  • 2 large lion's mane mushrooms (about 1 lb), cut into 1-inch thick "steaks"
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup olive oil, divided
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and pepper, to taste

Step-by-step instructions:

  1. In a small bowl, combine the parsley, cilantro, garlic, 1/4 cup olive oil, red wine vinegar, red pepper flakes, salt, and pepper to create the chimichurri sauce. Set aside.
  2. Preheat a grill or grill pan to medium-high heat.
  3. Brush the lion's mane "steaks" with the remaining 1/4 cup of olive oil, and season with salt and pepper.
  4. Grill the lion's mane "steaks" for 4-5 minutes per side or until they develop grill marks and are tender.
  5. Serve the grilled lion's mane "steaks" topped with the chimichurri sauce, alongside your favorite side dishes.

Recommended Baltispore products: Lion's Mane Grow Kit

Lion's Mane Mushroom Alfredo

Ingredients:

  • 8 oz lion's mane mushrooms, sliced
  • 8 oz fettuccine
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup unsalted butter
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Chopped parsley for garnish

Step-by-step instructions:

  1. Cook fettuccine according to package instructions. Drain and set aside.
  2. In a large skillet, melt the butter over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
  3. Add the sliced lion's mane mushrooms to the skillet and cook until tender, about 5-7 minutes.
  4. Pour the heavy cream into the skillet and bring it to a simmer. Cook for 4-5 minutes, or until the sauce starts to thicken.
  5. Stir in the grated Parmesan cheese and season with salt and pepper. Cook for an additional 2-3 minutes, or until the cheese is melted and the sauce is smooth.
  6. Add the cooked fettuccine to the skillet and toss to coat evenly with the sauce.
  7. Serve warm, garnished with chopped parsley.

Recommended Baltispore products: At Home Lion's Mane Grow Kit

Lion's Mane Mushroom and White Bean Stuffed Peppers

Ingredients:

  • 4 large bell peppers (any color), tops removed and seeds discarded
  • 8 oz lion's mane mushrooms, chopped
  • 1 (15 oz) can white beans, drained and rinsed
  • 1 cup cooked quinoa or rice
  • 1/2 cup chopped fresh parsley
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Step-by-step instructions:

  1. Preheat the oven to 350°F (175°C). Lightly grease a baking dish large enough to hold the peppers upright.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped lion's mane mushrooms and cook until tender, about 5-7 minutes.
  3. In a large mixing bowl, combine the cooked lion's mane mushrooms, white beans, quinoa or rice, parsley, Parmesan cheese, salt, and pepper. Mix well.
  4. Stuff each bell pepper with the mushroom and white bean mixture, filling them evenly.
  5. Place the stuffed peppers in the prepared baking dish, and pour the vegetable broth into the bottom of the dish.
  6. Cover the baking dish with aluminum foil and bake for 30-40 minutes, or until the peppers are tender and the filling is heated through.
  7. Carefully remove the foil and serve the stuffed peppers warm.

Recommended Baltispore products: Lion's Mane Grow Kit

Oyster Mushroom Recipes

Oyster Tacos with Avocado Salsa

Ingredients:

  • 1 lb oyster mushrooms, torn into bite-sized pieces
  • 8 small corn tortillas
  • 2 ripe avocados, diced
  • 1/2 cup diced red onion
  • 1/2 cup chopped fresh cilantro
  • 1 jalapeño, seeded and minced
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste

Step-by-step instructions:

  1. In a large mixing bowl, combine the diced avocado, red onion, cilantro, jalapeño, and lime juice. Season with salt and pepper to taste. Set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the oyster mushrooms and cook until tender and lightly browned, about 5-7 minutes. Season with ground cumin, salt, and pepper.
  3. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, or wrap them in a damp paper towel and microwave for 30 seconds.
  4. Assemble the tacos by placing the cooked oyster mushrooms on the warmed corn tortillas. Top with the avocado salsa.
  5. Serve immediately with your favorite taco accompaniments, such as hot sauce or lime wedges.

Recommended Baltispore products: Pink Oyster Mushroom Grow Kit

Oyster Mushroom and Asparagus Stir-Fry

Ingredients:

  • 1 lb oyster mushrooms, torn into bite-sized pieces
  • 1 lb asparagus, trimmed and cut into 2-inch pieces
  • 1 red bell pepper, sliced
  • 1/2 cup sliced green onions
  • 2 cloves garlic, minced
  • 1/4 cup soy sauce
  • 1/4 cup vegetable broth
  • 2 tablespoons hoisin sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil

Step-by-step instructions:

  1. In a small bowl, whisk together soy sauce, vegetable broth, hoisin sauce, and cornstarch. Set aside.
  2. Heat olive oil in a large skillet or wok over medium-high heat. Add garlic and cook for 1 minute until fragrant.
  3. Add the oyster mushrooms and cook until tender, about 5-7 minutes.
  4. Stir in the asparagus and red bell pepper. Cook for an additional 3-4 minutes, or until the vegetables are crisp-tender.
  5. Pour the sauce mixture into the skillet and cook for another 2-3 minutes, stirring frequently, until the sauce thickens.
  6. Remove from heat and drizzle with sesame oil. Garnish with sliced green onions.
  7. Serve immediately over steamed rice or noodles.

Recommended Baltispore products: Oyster Mushroom Grow Kit

Oyster Mushroom and Spinach Frittata

Ingredients:

  • 8 oz oyster mushrooms, chopped
  • 2 cups fresh spinach, roughly chopped
  • 8 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup milk
  • 1/4 cup chopped fresh basil
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Step-by-step instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped oyster mushrooms and cook until tender, about 5-7 minutes.
  3. Add the chopped spinach to the skillet and cook for an additional 2-3 minutes, or until the spinach is wilted.
  4. In a large mixing bowl, whisk together the eggs, Parmesan cheese, milk, basil, salt, and pepper.
  5. Pour the egg mixture over the cooked mushrooms and spinach in the skillet, ensuring the ingredients are evenly distributed.
  6. Cook the frittata on the stovetop for 3-4 minutes, or until the edges begin to set.
  7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and lightly golden on top.
  8. Remove from the oven and let the frittata cool for a few minutes before slicing and serving.

Recommended Baltispore products:

Chestnut Mushroom Recipes

Chestnut Mushroom and Caramelized Onion Flatbread

Ingredients:

  • 1 lb chestnut mushrooms, sliced
  • 1 large onion, thinly sliced
  • 1 lb pizza dough (store-bought or homemade)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Chopped parsley or basil for garnish

Step-by-step instructions:

  1. Preheat the oven to 450°F (230°C). Lightly grease a large baking sheet or pizza stone.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and cook until caramelized, stirring occasionally, about 15-20 minutes. Remove from the skillet and set aside.
  3. In the same skillet, add the remaining 1 tablespoon of olive oil and heat over medium heat. Add the sliced chestnut mushrooms and cook until tender, about 5-7 minutes. Season with salt and pepper.
  4. Roll out the pizza dough on a lightly floured surface to your desired thickness. Transfer the dough to the prepared baking sheet or pizza stone.
  5. Spread the caramelized onions and cooked chestnut mushrooms evenly over the pizza dough. Sprinkle with mozzarella and Parmesan cheese.
  6. Bake the flatbread in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  7. Remove from the oven, and let it cool slightly before cutting into slices. Garnish with chopped parsley or basil, if desired.

Recommended Baltispore products: Chestnut Mushroom Grow Kit

Chestnut Mushroom and Leek Risotto

Ingredients:

  • 1 lb chestnut mushrooms, sliced
  • 1 large leek, cleaned and sliced (white and light green parts only)
  • 1 1/2 cups Arborio rice
  • 5 cups vegetable broth, warmed
  • 1 cup dry white wine (optional)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup unsalted butter
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Step-by-step instructions:

  1. In a large saucepan, heat the olive oil over medium heat. Add the leeks and cook until softened, about 3-4 minutes.
  2. Add the sliced chestnut mushrooms to the saucepan and cook until tender, about 5-7 minutes.
  3. Stir in the Arborio rice, cooking for 1-2 minutes until the grains are coated with the oil and lightly toasted.
  4. If using wine, pour it into the saucepan and cook for 2-3 minutes until it's absorbed by the rice. If not using wine, proceed to the next step.
  5. Gradually add the warmed vegetable broth to the rice, one cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
  6. Continue cooking and stirring until the rice is creamy and al dente, about 20-25 minutes.
  7. Remove the saucepan from the heat and stir in the butter and Parmesan cheese. Season with salt and pepper to taste.
  8. Serve the risotto immediately, garnished with additional Parmesan cheese or fresh herbs, if desired.

Recommended Baltispore products: Chestnut Mushroom Grow Kit

Chestnut Mushroom Stroganoff

Ingredients:

  • 1 lb chestnut mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups egg noodles
  • 1 cup sour cream
  • 1 cup vegetable broth
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Chopped parsley for garnish

Step-by-step instructions:

  1. Cook egg noodles according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened, about 3-4 minutes.
  3. Add sliced chestnut mushrooms to the skillet and cook until tender, around 5-7 minutes.
  4. In a small bowl, whisk together vegetable broth and flour until smooth. Pour the mixture into the skillet, stirring to combine. Simmer for 5 minutes or until slightly thickened.
  5. Reduce heat to low, and stir in sour cream. Season with salt and pepper.
  6. Add cooked noodles to the skillet and toss until well coated. Serve warm, garnished with chopped parsley.

Recommended Baltispore products: Chestnut Mushroom Grow Kit