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Try These Tasty Recipes!

Crab Cakes with Lions Mane


Crab Cake.jpg
  • Fresh Lion’s Mane mushroom

  • Egg or flax egg: To make a flax egg, mix one tablespoon of flaxseed meal with three tablespoons of water. Allow to sit refrigerated for about 10 minutes to thicken.

  • Panko breadcrumbs: I love panko breadcrumbs in this recipe but you can also use regular breadcrumbs.

  • Onion: Sweet onion recommended.

  • Mayonnaise or Vegan Mayonnaise

  • Worcestershire sauce

  • Old Bay seasoning: If you don’t have old bay seasoning, you can use Cajun seasoning or Italian seasoning.

  • Dijon mustard: You can also use course ground mustard.

  • Parsley

  • Salt and pepper

  • Oil (to fry cakes): Canola, vegetable or olive oil all work well.


  • Hand shred mushroom into small pieces resembling texture of flakey crab.

  • In large bowl, combine egg, mayonnaise, onion, Worcestershire sauce, old bay seasoning, Dijon mustard, parsley (finely chopped), salt and pepper. Mix until fully incorporated.

  • Mix in mushroom until fully incorporated.

  • Mix in Panko breadcrumbs until fully incorporated.

  • Form mixture into 3-4 equal size round flat patties (about 1/2 to 3/4 inch thick).

  • Heat oil in sauté pan on medium/high heat.

  • Cook patties for approximately 2-3 minutes per side. Should be golden brown and cooked throughout.

Blue Oyster and Spincach Orichette


  • ¼ cup + 1 tablespoon extra virgin olive oil

  • 3 cloves garlic, smashed and peeled

  • 14 ounces oyster mushrooms, chopped

  • 6 ounce bag fresh spinach leaves (about 4 cups)

  • 1 pound orecchiette pasta, cooked according the package directions

  • Zest of 1 lemon

  • Juice of 1 lemon

  • 1 teaspoon fine sea salt

  • ¼ teaspoon ground black pepper

  • Shaved Parmesan for serving, optional


  • Pour ¼ cup of the olive oil in a small saucepan and heat until warm over low heat, about 2 minutes. Only warm the oil, do not allow it to bubble or simmer. Remove from the heat and add the garlic cloves. Let sit for at least 30 minutes, stirring occasionally.

  • Heat the remaining tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high. Add the mushrooms and cook for 3 minutes, until they become tender and liquid becomes visible in the pan. Add half of the spinach and cook for 2 more minutes, until wilted.

  • Stir in the pasta and cook for 1 more minute. Remove from the heat and stir in the remaining spinach. It will wilt only slightly. Next, discard the garlic cloves and pour the oil over the pasta. Add the lemon zest, lemon juice, salt, and pepper. Toss all ingredients to mix well.

  • Serve warm, sprinkled with Parmesan cheese.

Lions Mane Baja Style Tacos


  • 4-6 corn tortillas

  • 1 cup shredded purple cabbage

  • ½ cup julienned carrots

  • 2 tbsp apple cider vinegar

  • 1 pint lion’s mane mushrooms, torn into florets

  • 1 tbsp avocado oil

  • 1 tsp cumin

  • 2 tbsp sour cream

  • 1 tbsp mayo 

  • Juice from one lime

  • 1 tsp smoked chili powder

  • Dash of cayenne

  • Cilantro for garnish 

  • Salt and pepper to taste


  • Toss the cabbage, carrots, apple cider vinegar, cumin, and a pinch of salt together, then set aside for 1-24 hours

  • Heat a large skillet to medium-high

  • Add the avocado oil and mushrooms

  • Cook until the mushrooms are browned/charred (about 10 minutes)

  • Whisk together the lime juice, sour cream, mayo, chili powder, cayenne, and a pinch of salt
    (sub vegeneise for mayo and sour cream to make this vegan)

  • Heat the tortillas using a steamer basket, oven, skillet, or microwave

  • Fill the tortillas with the cabbage mixture and mushrooms, then top with cream sauce and cilantro

Thai Mushroom Soup


  • 200g fresh Oyster Mushrooms

  • 2-3 fresh chilies cut and smashed (use less if preferred)

  • 3 kaffir lime leaves

  • 2 stalks lemon grass cut into 5cms bits and smashed

  • 2 cups water or vegetable stock

  • 1 cup coconut milk

  • 200g spinach or spring greens

  • 3 tablespoons lime juice

  • 3 tablespoons light soy sauce

  • Handful of fresh coriander


  • Cut the mushrooms into smallish chunks.

  • Bring the water/stock to the boil and add the lime leaves and crushed lemon grass.

  • Simmer for 5 minutes, then add the chillies, coconut milk, the mushrooms and the greens.

  • Simmer for another 5 minutes until the mushrooms are soft, turn off the heat and add the lime juice, soy sauce and coriander.

  • Serve the fragrant steaming broth into deep bowls and enjoy.

  • If you like your soup a bit thicker of more filling you could also add noodles toward the last 5 minutes of cooking.

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