RECIPES

  • Shiitake, oyster (or any mix)

    Ingredients

    • 1 butternut squash (or carrot, sweet potato), peeled and cubed

    • ¾ lb mushrooms, sliced in ½ in pieces

    • 1/2 can of chipotle chile in adobo

    • 1-2 bunches kale (or spinach, chard), stemmed and roughly chopped

    • 2 big cloves of garlic, minced

    • Apple cider vinegar (or white wine, lemon juice)

    • 1-2 tbsp butter

    • Burrito wraps

    • Cheddar cheese, shredded

    • Optional toppings: yogurt or sour cream, hot sauce, cilantro

    Preparation

    1. Toss squash with olive oil. Season with salt and pepper. Spread out on sheet pan. Roast at 425 for 40 min until soft and a little browned.

    2. Saute mushrooms in a skillet (see simple saute). When tender and almost finished, add chipotles and adobo to pan. Give the adobo a splash of water to thin it and let it spread. Toss the mushrooms and sauce together, then reduce until fully cooked and a good consistency.

    3. In a large skillet, saute the garlic in olive oil until softened and golden. Add the kale, a few pinches of salt, and a small pour of water. Cover and allow it to wilt over low-medium heat. Remove the cover, add in butter and stir the kale allowing any excess water to cook off on a higher temperature if needed. Add 1 or 2 tbsp of apple cider vinegar at the end to taste.

    4. Add squash, mushrooms, kale, and shredded cheddar to a tortilla. Roll it and sear it shut in a hot skillet. 

  • Shiitake stems, any mix of mushrooms

    Ingredients

    • 1-2 tbsp olive oil

    • 2-3 cups shiitake stems (or any mushrooms)

    • 1 onion, roughly chopped (or leek tops, onion skins)

    • 3 medium carrots, roughly chopped

    • 2 stalks celery, roughly chopped

    • 1 head garlic, cloves smashed and roughly chopped

    • 1 tbsp black peppercorns

    • 2 bay leaves

    • 1-2 bunches fresh thyme, sage, and/or any herbs (or 2+ tsp dried herbs)

    • 2 tsp salt

    • Optional: fennel fronds, parmesan rind

    Preparation

    1. Heat olive oil in a stock pot on medium-low, saute mushrooms, onion, carrots, and celery for 10 minutes or until softened and slightly browned.

    2. Add garlic and continue sauteing for 1 more minute.

    3. Add 10-12 cups of water and peppercorn, bay, herbs, salt, and any additional items.

    4. Bring to a boil, partially cover, and reduce heat to a steady simmer for 40-50 minutes.

    5. Strain and transfer to jars.

  • Shiitake

    Ingredients

    • Shiitakes, stems removed

    • Olive oil

    • Salt

    • Black pepper

    • Garlic powder

    • Feta, crumbled

    • Fresh zaatar, roughly chopped (or other herb, like parsley or thyme)

    • Lemon juice

     

    Preparation

    1. Preheat the oven to 400.

    2. Line rimmed baking sheet with parchment paper.

    3. Toss shiitake caps with just enough olive oil to lightly coat them.

    4. Season both sides with salt, black pepper, and garlic powder. 

    5. Put shiitakes on the baking sheet in a single layer, with either all caps or gills up.

    6. Roast at 400 for 10 minutes.

    7. Flip shiitakes over. Continue roasting for another 8-10 minutes.

    8. Remove shiitakes from the oven and put into a bowl.

    9. Toss with feta, fresh zaatar, and lemon juice to taste.

  • Shiitake, oyster, or any mix

    Ingredients

    • 1lb shiitakes, cut into ½ inch thick strips

    • 1 ½ yellow onions, cut into ⅛ inch thick half moons

    • 1 cup cheddar, freshly shredded

    • Olive oil

    • Chili powder

    • Garlic powder

    • Salt

    • Tortillas

    • Optional toppings: cilantro, lime, radish, cabbage, toasted pepitas.

    Preparation

    1. In an enameled Dutch oven or large skillet, saute onions on medium-low with olive oil and salt until soft, sweet and browned. Remove from pan and set aside.

    2. Toss mushrooms with just enough olive oil to coat them, and toss with chili powder, garlic powder, and salt. Add to pan and saute until tender.

    3. Return onions to pan and mix.

    4. Add cheddar to the pan and mix so that the cheddar melts and binds the onions and mushrooms together.

    5. Serve in warmed tortillas and top with a squeeze of lime, cilantro, radishes, etc.

  • Pioppino and lion’s mane

    Ingredients

    • Olive oil

    • 1 tsp salt plus more to taste (depends on saltiness of stock)

    • 1 lb pioppino mushrooms, clusters divided into individual mushrooms

    • ½ lb lion’s mane mushrooms, torn into bite size pieces

    • 1 yellow onion, finely chopped

    • 1-2 bell peppers, finely chopped

    • 4 large cloves garlic, minced

    • ½ cup white wine

    • 1 14.5 oz can whole peeled tomatoes, drained, (or 5ish fresh plum tomatoes) blitzed in food processor

    • 2 cups paella rice

    • A pinch of saffron, crushed

    • 1½ tsp smoked paprika

    • 1 tsp cayenne

    • 3½ cups homemade stock, heated

    • ½ cup sun-dried tomatoes, roughly chopped (don’t rinse-leave the yummy tomato oil on there for extra flavor) 

    • 1 bunch parsley or other herb for garnish

    Preparation

    1. Saute pioppino in 12” cast-iron skillet, salting to taste. Remove mushrooms and set aside. Saute lion’s mane in skillet, salting to taste. Remove mushrooms and set aside. Turn heat to low and allow pan to cool.

    2. In the now-empty skillet, saute onions in olive oil with a sprinkle of salt on medium/low heat stirring frequently until very soft but not browned, about 15 minutes.

    3. In the meantime, begin heating stock in a separate small pan. Allow it to come to a boil, then lower the heat and cover.

    4. Add bell peppers to skillet and continue to saute until peppers have softened, an additional 7+ minutes. Everything should be softening but not browning

    5. Add minced garlic and cook together for 3 minutes.

    6. Increase heat. Add the white wine. Stir and allow to cook until most liquid has evaporated.

    7. Add the blitzed tomatoes and mix everything together.

    8. Add the rice, saffron, paprika, cayenne, 1+ tsps salt, lion’s mane,and warmed stock. Mix everything briefly to combine, increase the heat to medium/high and bring to a high simmer then let it sit without stirring for about 20 minutes. When you have about 5 minutes remaining, nestle the pioppino into the dish without mixing. The rice should be cooked through, but still have some moisture when it’s done. If you want to get the socarrat (the crispy layer at the bottom of the pan), cook until you hear a tiny bit of crackling and then turn off the burner after a few seconds.

    9. Remove pan from heat, add the sun-dried tomatoes and mix everything together.

    10. Garnish with parsley or any other herb you’d like. Salt to taste.

  • Black Pearls

    Ingredients

    • ½ lb black pearls, cut into bite-sized pieces or medallions

    • Olive oil

    • Salt

    • Black pepper

    • Paprika

    • 1 tbsp butter

    • 3 cloves minced garlic

    • Juice of ½ lemon

    • 2 tbsp parsley, roughly chopped (or other leafy herb, like basil)

    Preparation

    1. Toss mushrooms with just enough olive oil to lightly coat.

    2. Season mushrooms with salt, black pepper, and paprika.

    3. Preheat skillet over medium. Oil pan with thin layer of olive oil.

    4. Add the mushrooms to the hot skillet.

    5. Cook without moving the mushrooms for around 2-3 minutes until they get a golden brown sear.

    6. Toss mushrooms and let sit again for 2-3 minutes to get another side seared. When golden, toss mushrooms and stir occasionally until mushrooms start releasing water and become tender. Push mushrooms to one side of the pan.

    7. Turn down heat. Add butter and garlic to the empty side of the pan. Cook until garlic is fragrant, about 1 min.