Entrees
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Wine Cap and Gingered Hash Brown Cakes
Serves 4 For the mushrooms: 1¼ c. quartered fresh Wine Cap mushrooms, preferably buttons 4 Tbsp....Read More » -
Bay Scallops with Polenta, Wild Mushrooms and Sherry
1 c. fresh breadcrumbs from French bread with crust 2 Tbsp. extra-virgin olive oil 2 Tbsp. chopped fresh parsley 9...Read More » -
Slow Cooked Kale, Cannellini and Shiitake
This concoction is simple, healthy, and completely satisfying. It does double duty as both a side or one-pot meal....Read More » -
Fish and Mushroom Soup
A generous splash of extra virgin olive oil 2-3 cloves garlic, minced 1 shallot, chopped 1 leek, chopped A...Read More » -
Shiitake and Cheese Tart
1 sheet frozen puff pastry, thaw and roll to about 1/8 inch 1 to 1 ½ lb. Shiitake mushrooms, thinly sliced 2...Read More » -
Glazed Grilled Shrimp, Apricot and Pink Oyster Tacos
In this recipe, the Pink Oysters will fade to pale pink with crispy browned edges. It is served up with shrimp,...Read More » -
Lion's Mane or Comb Tooth Fettuccini
4 servings fettuccine pasta, cooked al dente according to package directions, ½ to 1 lb. Lion's Mane or Comb...Read More » -
Chestnut and Artichoke Galette
This rustic galette is an easy mushroom tart that shows just enough of the beautiful Chestnut mushrooms to hold...Read More » -
Louisiana-Style Vegetarian Gumbo with Lion's Mane, Okra and Zucchini
Lion's Mane is surely one of the more unusual of the cultivated mushrooms. It has a fairly distinct and strong...Read More » -
Mushroom Cobbler
This cobbler is worthy of any holiday table. There are several steps: caramelizing onions, sautéing the...Read More » -
Braised Wine Cap and Asparagus
This cobbler is worthy of any holiday table. There are several steps: caramelizing onions, sautéing the...Read More » -
Shiitake Mushrooms and Miso Bok Choy
2 Tbsp. toasted sesame oil 1 Tbsp. miso paste (we prefer white) 1 Tbsp. rice vinegar 1 Tbsp. fresh ginger root,...Read More » -
Fish and Nameko Tart
This cheese-flavored tart crust can be used for any savory pie. It is delicious and really easy to make. The filling...Read More » -
Chicken of the Woods Risotto
Ingredients: 1 lb. risotto rice 1 lb. Chicken of the Woods mushrooms cut into ½ inch slices (use only...Read More » -
Wood Blewit and Spaghetti Squash Gratin
This layered mushroom gratin is a take-off on pasta alfredo, but tastier and certainly more healthful. The squash is...Read More » -
Grilled or Parchment Roasted Chicken of the Woods
¼ c. balsamic vinegar or wine vinegar (if you don't care for the acidity of vinegar, you can substitute...Read More » -
Shiitake Bacon
Shiitake bacon is delicious. It really does taste just like bacon. And yes, it's putzy, but if you have some thick,...Read More » -
Three Oyster Mushroom Wraps
This recipe for no-fuss "Three Oyster Mushroom Wraps" makes a fast and delicious meal. No need to worry about...Read More » -
Braised Petite Italiana with Snow Peas
Ingredients: 1 (6 oz.) pkg. snow peas, rinsed and unstrung 4 oz. small Italian Oysters, including stems,...Read More » -
Summer Salad of Golden Oysters and Garden Greens
While Oyster mushrooms can be eaten raw as one might do with a button mushroom in a salad, the flavor is more...Read More » -
Shiitake Mushroom and Tofu Soup
The vegetables in this soup can be omitted or substituted. And if seaweed isn't for you, simply leave it out. Miso...Read More » -
Mushrooms with Sherry, Shallots, & Parsley
This recipe is a variation on a tapas bar classic in Spain. You can use an assortment of mushrooms in this dish (we...Read More » -
Braised Stuffed Cabbage on Winter Vegetable Stew
This recipe was inspired by Julia Child's stuffed cabbage recipe. And, much like Julia's recipes, these measurements...Read More » -
Creamy Mushroom and Leek Pie
Ingredients: 1 recipe pate brise or store-bought pie crust 1 lb. mixed mushrooms (Shiitake, Oyster, Maitake......Read More » -
Pairing Wine with Mushrooms
The pairing of food with wine can be intimidating, especially when it comes to festive occasions or special events....Read More »
