First of all some tips for cooking mushrooms.
1. Give them some space when frying or sauteing.
2. Some mushrooms need special preparation. With most mushrooms you'll want to cut off the stems but don't toss them! They can make a great vegetable base soup stock.
3. Most mushrooms cook nicely with a low heat longer times, rather than high heat shorter times.
4. If you need to store your mushrooms, you can dry them in your oven, a dehydrator, or in the sun on a low humid day. Don't freeze them! They tend to turn gooey.
Here are our recipes from week 1.
Featured Lion’s Mane Recipe
Lion's Mane "Crab" Cake Recipe
Ingredients
½ lb Lion’s Mane Mushroom
2 tbsp extra virgin olive oil
2 cloves garlic
2 tbsp greek yogurt (vegan sub soy, or coconut yogurt)
1 tsp soy sauce
¾ cup bread crumbs (for GF option use popped organic millet as a substitute)
¼ cup diced onion
1 egg (vegan sub aquafaba)
2-3 tbsp fresh chopped parsley
1 tsp smoked paprika
Lemon juice from ¼ lemon
3-4 tbsp coconut oil(or alternative) for cooking the cakes
Salt and pepper to taste
Remoulade Ingredients
¼ cup non or lowfat greek yogurt
2 tbs Dijon mustard
1 tsp smoked paprika
Juice of ¼ lemon
Directions
1. Pull or cut Lion’s Mane mushroom into large pieces. Line cookie sheet with aluminum foil, and toss Lion’s Mane with olive oil and minced garlic.
2. Roast at 350 degrees for 30-40 minutes. Turn halfway through. Note: the Lion’s Mane chunks will shrink substantially.
3. While mushrooms are cooking, saute onions with coconut oil or butter on medium.low heat until caramelized. Cool.
4. Once Lion’s Mane and garlic mixture is cooked, cool for a few minutes, and then put in food processor and pulse 4-5 times until mix is broken down in smaller chunks.
5. In a separate bowl whisk together the egg, soy sauce, yogurt, lemon, parsley, salt, and pepper. Add breadcrumbs, caramelized onions, and pulsed mushroom mixture.
6. Decided what size you would like for your “crab” cakes to be, and then measure equal portions of crab cakes. With your hands, form into cakes.
7. Heat coconut oil in non-stick pan on medium heat and fry until lightly browned on both sides.
8. Finish with a touch of sea salt.
Remoulade
Use a whisk to mix together yogurt, mustard, paprika, lemon juice, salt, and pepper. Optional - Add a dash or two of hot sauce to give it an extra kick.
Featured Shiitake Mushroom Recipe
Shiitake Mushroom Tapenade
from The Undiet Cookbook by Meghan Telpner
Prep 10 minutes
Cook 8 minutes
Makes 1 cup
Ingredients
3 cups shiitake mushrooms
2 Tbsp olive oil, avocado oil, or ghee
2 cloves garlic, minced
2 tbsp tamari or coconut aminos
2 tbsp capers
1. Wipe mushrooms clean with a damp towel, remove and discard the stems, and slice the mushrooms into long strips.
2. Heat 1 Tbsp of the olive oil in your skillet over medium heat and add the garlic. Cook until fragrant, about 3 minutes.
3. Add the tamari and mushrooms and cook just until the tops darken a little and the flesh softens.
4. Remove from the heat and transfer to a food processor.
5. Process the mushrooms with the remaining 2 Tbsp oil and the capers.
Featured Oyster Recipe
Mushroom Chilorio - Chilorio de Hongos
From Vegan Mexico by Jason Wyrick
From the Mexican region of Sinaloa
*Use the mixture to make to make tacos, burritos, burritas, chimichangas, gorditas, subs (tortas), tostadas, quesadillas, sopes, or tamales.
Makes 4 cups
Ingredients
4 anchos chiles, stemmed and seeded
8 cloves garlic
1 tsp dried Mexican Oregano
¾ tsp ground cumin
½ tsp freshly ground black pepper
¾ tsp salt
¼ cup distilled white vinegar
3 tbsp vegan shortening (optional)
4 cups sliced mushrooms - we recommend Huldufolk Homestead Oyster Mushrooms
Toast the anchos then rehydrate them for 15 minutes in a bowl with enough hot water to cover them. Drain the anchos and transfer them to a blender. Add the garlic, oregano, cumin, pepper, salt, and vinegar and puree until smooth.
Fried Sauce Version - If using the shortening to fry the sauce, bring shortening to just above medium-high heat in a wide, deep pan. Add the sauce and fry it for 15 - 20 minutes, stirring every minute or so. Add the mushrooms and once they have absorbed the sauce, remove the chilorio from the heat and serve.
Unfried Sauce Version - Transfer the sauce to a 2 quart pot and simmer over medium heat for 15-20 minutes. Add the mushrooms and once they have absorbed the sauce, remove the chilorio from the heat and serve.
