-
Lion’s Mane ‘crab cakes’ with chipotle mayo and grilled corn relish
This ‘crab’ cake adapted from Forager Chef’s stellar recipe is so versatile it would be a great vehicle for a variety of different toppings or preparations. These are a couple of my favorite ways to enjoy them. Makes 4-6 burger sized cakes or about 11 mini cakes Ingredients Mushrooms 1 lb Lions mane or other Hericium mushrooms like Comb’s tooth ¼ teaspoon salt 2 tablespoons water Crab cake mix ¼ cup minced scallion ¼ cup minced red bell pepper ½ cup panko breadcrumbs ¼ cup high fat mayonnaise 2 tablespoons chopped herbs like cilantro, tarragon, or Italian parsley 1 tablespoon worcesterchire, mushroom ketchup, or similar 1 teaspoon Old Bay Seasoning, Cajun…
-
Pulled Pork-style Blue Oysters with creamy coleslaw
This recipe is adapted from a recipe by Zach Papaleoni of Spore to Fork in Syracuse, NY. I Changed the slaw up a bit, but the BBQ pulled oyster mushrooms are all his delicious creation. This is an awesome vegetarian rendition of a pulled pork sandwich! Check out more great mushroom recipes from Spore to Fork here. Yield: 6-8 sandwiches Ingredients for slaw7-8 cups of shredded red and/or green cabbage or 1 (14oz bag) of coleslaw mix 1 cup plain yogurt 1/2 cup packed cilantro 1/4 cup freshly squeezed lime juice 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon black pepper 3 scallions (white and pale green parts) 2…
-
Maple Garlic Lion’s Mane Skrimpz
This recipe of Turnip Vegan’s is sure to convert event the biggest skeptic. Try with different sauces, or make a full meal with steamed jasmine rice and garlic roasted green beans or broccoli. For the younger set try a ‘nugget bar’ – serve a plate of Lion’s mane nuggets with all the dipping sauces. Turnip Vegan has a wealth of super creative, vegan recipes on his website- click here to check it out. 8oz Lion’s mane, give or take Maple Garlic Sauce Ingredients 1/2 cup maple syrup 1/4 cup liquid amino or soy sauce 1 1/2 tsp minced garlic 1 Tbsp chili oil 1 Tbsp apple cider vinegar Wet Batter Ingredients 1 cup…
-
Spicy Cumin Lion’s Mane Mushrooms
This vegetarian version of one of Beijing’s most popular street foods created by Woon Heng bursts with flavor and comes together quickly on the stove top. Serve as an appetizer, or alongside rice and your favorite sautéed vegetables drizzled with chili oil or chili crisp. For more Asian plant-based recipes check out Woon-Heng’s website here. Ingredients 16 oz fresh lion’s mane mushrooms sugar water cooking oil Batter 2 tablespoons flour 3 tablespoons water Spice Mix ½ tablespoons cumin seeds 1 tablespoon cumin powder plus extra for topping 1 tablespoon chili powder plus extra for topping 1 tablespoon sesame seeds ½ teaspoon salt plus extra for topping ½ teaspoon mushroom seasoning Instructions…
