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Vegan Lion’s Mane Chicken Alfredo

Ingredients:
  • 1 pound Lion’s Mane Mushroom
  • 1 ½ cups raw cashews
  • 1 cup water or unsweetened almond milk
  • 2 cloves garlic peeled
  • 2 tablespoons lemon juice fresh
  • 2 tablespoons nutritional yeast
  • 1 ½ teaspoon salt plus more to taste
  • 1 teaspoon dried basil
  • 1 teaspoon tahini
  • 3/4 pound fettuccine or other pasta cooked in salted water according to package instructions and drained
  • 1 head of broccoli
  • 1 red pepper
  • parsley for garnish

Full Recipe

Lion’s Mane Crab Cakes

Ingredients:

    • 1 pound Lion’s Mane mushroom
    • 2 tablespoons Extra Virgin Olive Oil
    • 3 tablespoons Greek yogurt or mayonaise
    • 1 cup organic bread crumbs
    • 1 egg (you can easily make this recipe vegan by replacing this with a “flaxseed” egg)
    • 2-3 tablespoons fresh chopped parsley
    • Lime juice from 1/4 lime
    • 3-4 tablespoons coconut oil (or alternative) for cooking the cakes
    • Salt, pepper, and garlic powder to taste

Full Recipe

Blackened King Trumpet Tacos

Ingredients:

  • 1 pound King Trumpet Mushrooms
  • 1 tablespoon Goat Cheese
  • 3 tablespoons sour cream
  • Black Plums
  • 2 Nectarines
  • 3 Jalapenos
  • Shallots
  • 3 tablespoons cilantro
  • lime
  • 1 tablespoon olive oil
  • 3 tablespoons blackening spice
  • 8 corn tortillas, street taco size
  • Salt to taste

Full Recipe

Caramelized Onion, Mushroom and Potato Pierogi

Ingredients:

Filling

yellow onions, chopped
pound Gray Oyster or Pioppino mushrooms, trimmed and finely diced
3/4 pound potatoes for mashing

Full Recipe

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King Trumpet Mushroom Toast

Ingredients:

1 Demi baguette Sliced on Bias
1 cup Fontina cheese grated
1 pound King Trumpet mushrooms
3-4 green onions
6 eggs
1/3 cup white balsamic vinegar
¼ cup white wine
2 tablespoons chervil

Full Recipe

Mushroom Spring Rolls

Ingredients:

  • 2 cucumbers
  • 2 red bell pepper
  • 2 large carrots
  • 1 bundle of green onions
  • 1 bundle fresh mint
  • 3 ounces Microvora Premium Salad Mix microgreens
  • 1 pound Gray Oyster mushrooms
  • 1 package rice noodles
  • 1 package rice paper

Full Recipe

Pulled Mushroom Szechuan Noodles

Ingredients:

  • 2 spring onions
  • 1 pound Black Pearl Oyster Mushrooms
  • 1 teaspoon Szechuan crispy chili oil
  • 2 teaspoons vinegar
  • 3 teaspoons amino acids
  • 1 tablespoon peanut butter
  • 100 grams rice stick noodles (the flat kind)
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, crushed
  • 1 tablespoon finely chopped fresh coriander
  • 1/2 teaspoon white sesame seeds
  • 1 teaspoon sesame oil

Full Recipe

Lion’s Mane Carnitas Tacos

Ingredients:

  • 1 pound Lion’s Mane Mushroom
  • 1 can Mole Negra sauce
  • avocado
  • 1 can pickled onions
  • 1 pack street taco size corn tortilla
  • Chili Powder, Minced Garlic, Salt

Full Recipe

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Chestnut Mushroom Bourguignon

Ingredients:

  • 4 tablespoons Oil
  • 3 Shallots
  • 20 Baby Carrots
  • 2 stalks Celery
  • 1 tablespoon Chopped Garlic
  • 1 pound Chestnut Mushrooms
  • 1/2 pound Oyster Mushrooms
  • 3 tablespoons Flour
  • 400ml Red Wine
  • 400ml Water
  • 2 Vegetable Bouillon 
  • 1 tablespoon Tomato Puree
  • Handful Fresh Herbs (Parsley works well, or an assortment of Microgreens)
  • Optional: Sprinkle with nutritious yeast and a dash of cayenne for some extra zing!

Full Recipe

Biscuit and Mushroom Country Gravy

Ingredients:

  • 10 oz Chestnut mushrooms
  • 1 yellow onion
  • 5 tablespoons olive oil or butter
  • 7 tablespoons all-purpose flour
  • 2 cloves of garlic
  • 1 teaspoon poultry seasoning, optional
  • 1/8 teaspoon nutmeg, optional
  • 4 cups unsweetened cashew milk, at room temperature
  • salt and cracked pepper, to taste

Full Recipe

Mushroom Makhani

Ingredients:

    • 1 pound mix of Gray Oyster, Golden Oyster, and Chestnut mushrooms
    • 1 medium onion, finely chopped
    • ½ inch ginger + 2 to 3 garlic cloves, crushed to a paste in mortar-pestle
    • 3 tablespoons butter
    • ⅛ teaspoon turmeric powder
    • ½ teaspoon kashmiri red chili powder or deghi mirch
    • ½ teaspoon coriander powder
    • 1 cup water
    • ¼ teaspoon garam masala powder
    • ½ teaspoon dry fenugreek leaves (kasuri methi)
    • 2 to 3 tablespoons low fat cream or 2 tablespoon whipping cream
    • ¼ to ½ teaspoon sugar to taste
    • 1 to 2 ounces Microvora cilantro and red shiso microgreens for garnish

Full Recipe