Mushrooms are perfectly suited to be the showcase of any meal!
Here are some of our favorite ways to prepare the delicious gourmet mushrooms grown at our farm. All recipes are either vegan, or easy to make vegan with simple substitutions (vegenaise instead of mayo; dairy free cheese replacements)
Crispy King Trumpet Slices (VEGAN)
1 or 2 large King Trumpet Oyster mushrooms (or Black Pearl)
2 TBSP (or more as needed) of olive oil
Salt and Pepper to taste
1 TBS garlic and Onion Powder (or similar mix)
½ TBS Seasoning Mix (such as Beef BBQ Seasoning – ours had Sage, Rosemary, Juniper, fennel (basically an herbal mix)
** Feel free to use whatever suites your fancy – Smoked Paprika, Harissa, Moroccan Spice Blend, season to taste)
1. Cut mushrooms lengthwise into ¼ inch thick slices, don’t forget to include the caps!
2. Toss the sliced mushrooms seasoning and olive oil in a bowl
3. Arrange slices on a baking sheet. Bake at 450 for 10 – 12 minutes, flipping once halfway. Be careful not to burn them. Edges should crisp up but not blacken. Bake until centers are nicely browned.
Enjoy as you would bacon slices, or just as a nice crispy snack.
Lion Cakes (makes 12 – 15 patties)
16 oz lion’s mane mushroom (pulled apart/ chopped into small bite sized pieces, steam in a covered pan for a few minutes, once water has mostly evaporated set aside)
1/3 cup finely chopped Red Pepper
1 small onion diced fine (can also use ½ cup Shallot or scallions) 2 Large Eggs
2 TBS chopped Parsley 2 tsp Soy / Tamari Sauce
¾ cup Panko Bread Crumbs 1 tsp of old Bay seasoning
Salt and Pepper
1 TBS of Dijon Mustard
1/3 cup Mayonnaise Oil To Fry in
1. Mix dry ingredients (lion/pepper/onion/parsley/bread crumbs) in a large bowl.
2. Whisk together wet ingredients in a medium sized bowl. Pour wet ingredients into the large bowl with the dry ingredients and mix thoroughly. Let sit in fridge for 20-30 minutes.
3. Form into patties about ½ inch thick, 2 – 3 inches in diameter. Fry in a neutral oil (vegetable / peanut / canola). Cook 2-3 minutes on each side, until brown. Drain on a newspaper and paper towel lined baking sheet.
Serve with a remoulade / cocktail sauce over greens, on a roll, or however you like.
(to make vegan, replace mayo and eggs)
Broiled Buffalo Style Mushrooms
.75 to 1 lb of mushrooms (oysters blend, shiitake, or maitake are good choices- we prefer Oysters because they crisp up)
Several TBS of Olive oil as necessary
2 TBS Buffalo Style Hot Sauce + 2 Minced Garlic Cloves
2 TBS Butter, Salt and Pepper to taste
Thinly sliced celery from 1 or 2 celery stalks
2 TBS crumbled firm blue cheese (or vegan alternative)
1. Preheat oven to 475 degrees, cut/tear mushrooms into bite sized pieces, toss in a large bowl with oil and a dash of S/P
2. Spread mushrooms on an ungreased baking pan. Bake on the middle shelf for 7- 10 minutes, they should start to brown, watch that they don’t burn.
3. Heat garlic, butter, and hot sauce in a small saucepan on low while mushrooms bake.
4. After mushrooms have browned, increase oven to broil (500 degrees) and move pan to top shelf. Broil 2- 3 minutes.
5. After mushrooms have cooled a few minutes, toss with sauce mix in a large bowl with blue cheese and celery slices.
(This recipe could also be done on a grill)