How to Cook Your Mushrooms

The Basics

Cleaning

Avoid washing your mushrooms with water, as that will cause them to get soggy. Rest assured, our mushrooms are grown organically, aren’t sprayed with anything, and are handled with food-safe practices.  If there’s any substrate (the sawdust we grow on) left on the stems, simply trim it off with a knife or scissors. 

Prepping

Our mushrooms are edible from cap to stem, so simply separate the individual mushrooms in each cluster, then chop them up according to how you’re cooking them. If you’re sautéing them, chop them lengthwise into quarter inch pieces. Lion’s mane can be pulled apart by hand for a better texture. If you’re roasting or grilling them, we recommend chopping up mushrooms that are more than a half inch thick and leaving the rest whole!

Cooking

Sautéing –

  • Heat a pan over medium-high heat.
  • Add a little oil or butter.
  • Spread mushrooms in a single layer so they brown instead of steam.
  • Leave them undisturbed for 2–3 minutes before flipping.
  • Cook for around 10 minutes or until golden brown, seasoning with salt towards the end.

 

Roasting –

  • Preheat your oven to 400 F.
  • Add the mushrooms to a large bowl with olive oil, salt, pepper, and lemon juice (optional), then mix them around with your hands. 
  • Line a large baking tray with tin foil, then add mushrooms in a single layer, spacing them out as much as possible. 
  • Roast the mushrooms at 400 F for 20-25 minutes or until golden brown.

 

Grilling (our personal favorite) –

  • Preheat your grill to medium-high.
  • As with roasting, toss your whole mushrooms with olive oil, salt, pepper, and lemon juice (optional). 
  • Place the mushrooms directly on the grill grates and cook for 5-7 minutes per side, or until browned with grill marks.

Serving –

  • Sprinkle the cooked mushrooms with fresh herbs or any other seasonings you like, then enjoy as a delicious and nutritious side to any meal!

Recipes

There are countless great recipes out there, but here are a few of our favorites

Rainbow Oyster & Lion’s Mane Pasta

A colorful, rich pasta dish featuring a mix of golden, blue, pink, Italian oysters, and lion’s mane mushrooms.

Ingredients:

  • 1 quart of mixed mushrooms, including blue, golden, pink, and Italian oysters as well as lion’s mane.

  • 3 tbsp olive oil or butter

  • 2 cloves garlic, minced

  • ½ cup dry white wine (or vegetable broth)

  • ½ cup heavy cream (optional for a creamy version)

  • ½ lb pasta (linguine, tagliatelle, or fettuccine work well)

  • Fresh parsley or thyme, chopped

  • Salt & pepper

  • Parmesan cheese, for serving

Instructions:

  1. Cook pasta in salted water until al dente; reserve ½ cup pasta water.

  2. Heat oil or butter in a large skillet over medium-high. Add lion’s mane first; cook 2-3 minutes until starting to brown.

  3. Add oyster mushrooms in a single layer. Cook undisturbed for 2 minutes, then stir.

  4. Add garlic; sauté 1 minute. Deglaze with wine (or broth), scraping the pan.

  5. If making creamy pasta, stir in heavy cream; simmer 1-2 minutes.

  6. Toss pasta with the mushroom mixture, adding a splash of pasta water if needed to coat.

  7. Season with salt, pepper, and herbs. Serve with Parmesan.

Lion's Mane Steaks

Thick, meaty lion’s mane mushrooms seared until golden and topped with rich garlic herb butter.

Ingredients:

  • 1-2 large lion’s mane mushrooms (6–8 oz)

  • 2 tbsp olive oil or butter for searing

  • Salt & pepper

  • Garlic Herb Butter:

    • 2 tbsp softened butter

    • 1 clove garlic, minced

    • 1 tsp fresh parsley, chopped

    • ½ tsp fresh thyme or rosemary, chopped

Instructions:

  1. Mix softened butter with garlic and herbs; set aside.

  2. Heat a large skillet or grill pan over medium heat.

  3. Add whole lion’s mane mushrooms to the dry pan, and cook for 2-3 minutes on each side to soften.

  4. Using a second pan, press the mushrooms to flatten (wear an oven mitt on the pressing hand), then flip mushroom and press from the other side. Repeat until the mushrooms are 1/2-1″ thick.

  5. Remove lion’s mane from the pan and season generously with salt and pepper.

  6. Place slices back in the hot pan and cook 3-4 minutes per side until golden brown with crisp edges.

  7. Remove from heat and top immediately with garlic herb butter so it melts over the steaks.

  8. Serve hot with roasted vegetables, mashed potatoes, or a side salad.

Hearty Mushroom Soup

A comforting, savory soup that brings out the rich flavor of specialty mushrooms.

Ingredients:

  • 1 lb mixed mushrooms (lion’s mane, oysters, pioppino, enoki, or a blend), sliced/torn

  • 2 tbsp butter or olive oil

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 4 cups vegetable or chicken broth

  • 1 cup diced potatoes or carrots (optional, for a heartier soup)

  • 1 tsp fresh thyme or rosemary (or ½ tsp dried)

  • Salt & pepper

  • Optional garnish: fresh parsley, drizzle of cream

Instructions:

  1. Heat butter or oil in a large pot over medium heat.

  2. Add onion and cook until softened, about 3 minutes.

  3. Add garlic and mushrooms; cook 5-7 minutes until mushrooms release their juices and start to brown.

  4. Pour in broth and add potatoes/carrots (if using) and herbs.

  5. Bring to a boil, then reduce to a simmer for 15-20 minutes.

  6. Season with salt and pepper to taste.

  7. Garnish with parsley or a swirl of cream before serving.

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