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
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
Blackened King Trumpet Tacos
Ingredients:
- 1 pound King Trumpet Mushrooms
- 1 tablespoon Goat Cheese
- 3 tablespoons sour cream
- 3 Black Plums
- 2 Nectarines
- 3 Jalapenos
- 2 Shallots
- 3 tablespoons cilantro
- 1 lime
- 1 tablespoon olive oil
- 3 tablespoons blackening spice
- 8 corn tortillas, street taco size
- Salt to taste
Caramelized Onion, Mushroom and Potato Pierogi
Ingredients:
Filling
• 2 yellow onions, chopped
• 1 pound Gray Oyster or Pioppino mushrooms, trimmed and finely diced
• 3/4 pound potatoes for mashing
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
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
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
Lion’s Mane Carnitas Tacos
Ingredients:
- 1 pound Lion’s Mane Mushroom
- 1 can Mole Negra sauce
- 1 avocado
- 1 can pickled onions
- 1 pack street taco size corn tortilla
- Chili Powder, Minced Garlic, Salt
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!
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
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