RECIPES

OYSTER MUSHROOM PASTA

Cook pasta in a large pot of salted water for 10 minutes. Save ½ cup of pasta water and set it aside. Drain the pasta.
While the pasta is cooking, make the mushroom sauce. Melt 1 Tbsp of butter in a pan over medium heat. Fry oyster mushrooms in a single layer until both sides are golden. Transfer them on a plate. Continue with the rest of the mushrooms repeating the same steps. Melt butter in the pan before cooking each batch of mushrooms.
Transfer all fried mushrooms back in the pan.
Add in garlic, salt and black pepper and cook them together for 1-2 minutes.
Add in heavy cream, pasta water and parsley. Bring it to a boil. Let it simmer for 5 minutes.
Toss in the pasta and let it cook together for 2-3 minutes. Taste and add more salt if needed. Remove from the heat.
Serve immediately with some grated cheese on the top!

Heat 2 Tbsp of the olive oil in a Dutch oven or large, deep skillet over medium heat. Add the mushrooms, ½ teaspoon of the salt, a pinch of pepper and toss to coat. Cook, stirring only occasionally, for 8 minutes, or until soft and browned. Remove from the pan and set aside.
Wipe out the pan and return it to the heat. Add the remaining 2 tablespoons olive oil, the onion, and the remaining ¼ teaspoon sea salt. Cook, stirring occasionally, for 5 to 8 minutes, or until softened. Stir in the garlic, thyme, and rice. Let cook for 1 minute, then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.
Add the broth ¾ cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. With the final addition of broth, stir two-thirds of the sautéed mushrooms into the risotto. Cook until the risotto is creamy and the rice has a slight al dente bite. Stir in the cheese and season to taste.
Top with the remaining sautéed mushrooms, garnish with parsley, and serve with more grated cheese!

Shred the Lion’s Mane mushroom to resemble lump crab meat. Transfer them to a large skillet with 2 tablespoons of water and pinch of salt.
Cook the mushrooms over medium heat, covered, stirring occasionally, for 5-10 minutes until all the water from the mushrooms has released. Set aside and allow the mushrooms to cool.
In a large bowl, add mayo, Dijon mustard, egg, Worcestershire sauce, onions, parsley, Old Bay seasoning, smoked paprika, salt, and pepper. Mix until combined. Set aside.
Once the Lion’s Mane has cooled, strain/squeeze out any excess moisture from the mushrooms. This will help avoid any soggy crab cakes.
Fold the mushrooms into the mixture until well combined. Stir in the panko breadcrumbs then form the mixture into 4 patties that are 1/2-inch thick. Set aside.
In a large skillet, heat olive oil at medium heat. Pan fry the patties for 3 minutes on each side until golden brown. Serve with lemon wedges and tartar sauce. Garnish with chopped parsley. Enjoy!