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15000 SW 212 St, Miami, FL 33187

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Mushroom Recipes

Gourmet Mushroom Recipes

Explore the rich, earthy flavors of gourmet mushrooms grown on our organic farm. Whether you're sautéing Lion's Mane, roasting Pioppinos, or simmering a silky mushroom broth, these recipes are a celebration of fresh, thoughtfully grown fungi. Each dish highlights each mushroom's unique textures and tastes, making it easy to bring farm-to-table goodness into your kitchen. Discover a variety of recipes you will love, whether they are simple and easy for a snack or will result in a hearty, satisfying dish. 

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Lion's Mane Crab Cakes

Golden, crispy, and bursting with savory flavor, these Lion’s Mane Crab Cakes are a delicious plant-based twist on a classic favorite.

Ingredients:

  • 1 lb Lion's Mane mushrooms, shredded

  • 1/2 cup panko breadcrumbs

  • 1/4 cup mayonnaise

  • 1 egg

  • 2 tbsp Dijon mustard

  • 1 tbsp Worcestershire sauce

  • 1 tbsp lemon juice

  • 2 tbsp fresh parsley, chopped

  • 1/2 tsp Old Bay seasoning (optional)

  • 1 clove garlic, minced 

  • Salt and pepper, to taste

  • 2 tbsp butter or olive oil

Directions:

  1. Heat a large skillet over medium heat with a bit of butter or olive oil. Add the shredded Lion's Mane mushrooms and sauté for about 5-7 minutes until they turn golden. Remove from heat and allow to cool slightly.

  2. In the same pan, add a touch more butter or oil, then gently sauté the minced garlic for 1–2 minutes until fragrant. Take care not to let it brown or burn. Set aside to cool.

  3. In a large mixing bowl, combine the sautéed Lion's Mane mushrooms, panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, chopped parsley, sautéed garlic, Old Bay seasoning, salt, and pepper. Mix until well combined and fully incorporated. If the mixture feels too wet, add additional breadcrumbs, a small amount at a time, to firm it up.

  4. Form the crabcakes by shaping the mixture into small patties about 2-3 inches in diameter. It should make approximately 8 cakes.

  5. To cook the crab cakes, heat the butter or oil in a large skillet over medium heat. Once hot, add the crab cakes to the pan for about 3-4 minutes per side until golden brown and crispy. Flip carefully to keep the cakes intact and prevent them from breaking.

  6. Once finished, serve the Lion's Mane crab cakes with a squeeze of fresh lemon, a dollop of tartar sauce, or a side of aioli. Enjoy!

Savory Lion’s Mane Mushroom Sandwich 

Hearty, savory, and packed with flavor, this Lion’s Mane Mushroom Sandwich pairs crispy mushrooms with sweet caramelized onions and rich garlic aioli. A simple yet elevated meal that's perfect for lunch or a cozy dinner.

Ingredients:​

  • 1 large Lion’s Mane mushroom (about 1/2 lb), sliced 

  • 1 tbsp olive oil or butter

  • 1 tbsp soy sauce (or tamari) 

  • 1/2 tsp smoked paprika

  • Salt and pepper

  • 1 medium onion, thinly sliced

  • 1 tbsp olive oil (for onions)

  • Garlic aioli 

  • 2 slices of sourdough, ciabatta, or a soft artisanal roll

  • Leafy greens (such as arugula or spinach)

  • Sliced tomato, cheese, or avocado (optional)

Directions:

  1. To caramelize your onions, heat the oil in a pan over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until golden and sweetly fragrant, about 15–20 minutes. Set aside.

  2. In another skillet, heat the olive oil or butter over medium-high heat. Add the sliced Lion’s Mane mushrooms and sauté them until they brown and start to crisp on the edges (about 6–8 minutes). Toss to coat and cook for 1–2 minutes more, until the mushrooms are glossy and richly seasoned.

  3. Lightly toast your desired bread and generously spread garlic aioli on one or both sides. 

  4. Layer the greens, caramelized onions, and the sautéed Lion’s Mane mushrooms. Add any additional toppings you desire, such as tomato, cheese, or avocado. Close it up and enjoy!

Sautéed Pioppino Mushrooms with Garlic 

Earthy and tender, pioppino mushrooms shine in this rustic skillet recipe, sautéed with garlic, herbs, and a touch of olive oil. A flavorful dish that's perfect as a side or a hearty topping for toast, pasta, or grilled vegetables.

Ingredients:​

  • 1/2 lb pioppino mushrooms, trimmed and cleaned

  • 1.5 tbsp olive oil or butter

  • 2 cloves garlic, minced

  • 1 tsp fresh thyme or rosemary (or 1/2 tsp dried)

  • Salt and pepper

  • Lemon or grated Parmesan (optional)

Directions:

  1. Gently clean the mushrooms and trim off any tough ends. Leave the small clusters intact or separate into bite-sized pieces.

  2. Heat olive oil or butter in a skillet over medium heat. Add the mushrooms and cook for about 5–6 minutes, stirring occasionally, until they begin to brown and soften.

  3. Add the minced garlic and herbs to the pan and sauté for another 1–2 minutes, until fragrant.

  4. Season with salt and pepper to taste. If desired, finish with a light squeeze of lemon juice or a sprinkle of Parmesan for extra flavor.

  5. Serve warm as a side dish, over toast, stirred into pasta, or alongside eggs or grilled veggies.

Creamy Pioppino Mushroom Toast

Elevate your everyday toast with buttery pioppino mushrooms simmered in cream — a simple yet satisfying dish that's quick to make. This mushroom toast makes the perfect savory breakfast, light lunch, or cozy snack.

Ingredients:

  • 1/2 lb pioppino mushrooms, cleaned and trimmed

  • 1 tbsp butter or olive oil

  • 1 clove garlic, minced

  • 1/4 cup cream 

  • Salt and pepper

  • A slice or two of crusty bread (like sourdough or rye)

  • Parsley or chives for garnish (optional)

Directions:

  1. Heat butter or oil in a pan over medium heat. Add the mushrooms and cook for 5–6 minutes until golden.

  2. Stir in the minced garlic and cook for 30 seconds, then add the cream. Let it simmer for 1–2 minutes until slightly thickened.

  3. Season with salt and pepper to taste.

  4. Toast your bread until slightly crispy, spoon the creamy mushrooms over the toast.

  5. Sprinkle with fresh herbs if desired and then dig in! 

Crispy Blue Oyster Mushroom Bites

Impossible to resist, easy to make – these crispy blue oyster mushroom bites are crunchy, savory, and delicious.

Ingredients:

  • 1/2 lb blue oyster mushrooms, cleaned and cut into bite-sized pieces

  • 1/2 cup flour (or rice flour for gluten-free)

  • 1/4 cup water

  • 1 tsp garlic powder

  • 1/2 tsp smoked paprika

  • Salt and pepper

  • 1 cup panko or breadcrumbs

  • Olive oil spray or drizzle (optional) 

Directions:

  1. Preheat oven to 400°F.

  2. In a bowl, whisk together flour, water, garlic powder, paprika, salt, and pepper to create your batter.

  3. Dip mushroom pieces into the batter, then roll them in panko or breadcrumbs until they're fully coated.

  4. Place the coated mushrooms on a baking sheet on parchment paper. Spray lightly with oil if you want them extra crispy.

  5. Bake for 20–25 minutes (flip halfway through baking).

  6. Serve and enjoy with a dipping sauce like garlic aioli, ranch, or spicy mayo.

Blue Oyster Mushroom Tacos

Whip up these blue oyster mushroom tacos! They are packed with flavor and are a bold, satisfying plant-based twist on taco night.

Ingredients:

  • 1/2 lb blue oyster mushrooms, torn into strips

  • 1 tbsp olive oil

  • 1 tsp cumin

  • 1/2 tsp chili powder (or smoked paprika)

  • Salt and pepper 

  • Small tortillas (corn or flour)

  • Toppings: avocado, cabbage, lime wedges, cilantro, salsa (optional)

Directions:

  1. Heat olive oil in a skillet over medium-high heat.

  2. Add the mushrooms and cook for 6–8 minutes until golden and slightly crispy on the edges.

  3. Sprinkle in the cumin, chili powder, salt, and pepper. Stir well and cook for another minute until the spices are toasted.

  4. Warm the tortillas.

  5. Fill each tortilla with mushrooms and add your favorite toppings like avocado, cabbage, cilantro, or a squeeze of lime.

Golden Oyster Mushroom & Lemon Pasta

You will love this fresh, light pasta that celebrates the delicate texture and color of golden oysters.

Ingredients:​

  • 1/2 lb golden oyster mushrooms, trimmed and torn into pieces

  • 2 tbsp olive oil

  • 2 cloves garlic, minced

  • Zest of 1 lemon

  • Juice of 1/2 lemon

  • 6 oz pasta (we recommend spaghetti or linguine)

  • Salt and pepper

  • Chopped parsley and grated Parmesan (optional)

Directions:

  1. Boil your chosen pasta in salted water according to package instructions. Reserve 1/4 cup of pasta water before draining.

  2. Heat olive oil in a pan over medium heat.

  3. Add mushrooms and cook for 5–7 minutes until lightly brown and tender.

  4. Add minced garlic and lemon zest to the pan and cook for 1 minute. Stir in the lemon juice and a splash of the pasta water to create a light sauce. 

  5. Season with salt and pepper to taste.

  6. Toss the cooked pasta into the mushroom pan and mix everything together. Add more pasta water if needed to loosen the sauce.

  7. Top with chopped parsley and cheese if using. 

Golden Oyster Mushroom Flatbread

This golden oyster mushroom flatbread is crispy, savory, and full of earthy flavor — perfect as a shareable appetizer or a simple, elegant meal on its own.

Ingredients:

  • 1/2 lb golden oyster mushrooms, cleaned and torn into small clusters

  • 1 pre-made flatbread or naan or pizza dough

  • 1 tbsp olive oil

  • 1 clove garlic, minced

  • 1/2 tsp thyme or rosemary (fresh or dried)

  • Salt and pepper 

  • Optional toppings: feta or goat cheese, chili flakes, arugula, drizzle of balsamic glaze

Directions:

  1. Preheat oven to 400°F and follow the instructions for your chosen flatbread or dough.

  2. In a skillet over medium heat, sauté mushrooms in olive oil for 4–5 minutes until lightly golden. Add minced garlic, herbs, salt, and pepper. Cook 1 more minute.

  3. Place flatbread on a baking sheet and spoon the sautéed mushroom mixture evenly over the top. Add cheese or chili flakes if desired.

  4. Bake for 8–10 minutes until the edges are crisp.

  5. Top with fresh arugula or a drizzle of balsamic glaze if you want. Slice and serve warm.

Chestnut Mushroom & Herb Rice Bowl

This cozy chestnut mushroom and herb rice bowl is simple, hearty, and full of earthy flavor — satisfying any time of day. The buttery mushrooms and herbs soak into the rice, creating a comforting dish you'll come back to again and again.

Ingredients:

  • 1/2 lb chestnut mushrooms, cleaned and sliced

  • 1 tbsp olive oil or butter

  • 1 garlic clove, minced

  • 1 tsp fresh thyme or parsley (or 1/2 tsp dried)

  • 1 cup cooked rice (brown, jasmine, or basmati)

  • Salt and pepper 

  • Optional toppings: a fried egg, a drizzle of soy sauce, or lemon

Directions:

  1. Heat your oil or butter in a skillet over medium heat. Add the chestnut mushrooms and cook for 6–8 minutes until golden and slightly crisp around the edges.

  2. Stir in the minced garlic and herbs. Cook for 1–2 more minutes, then season with salt and pepper.

  3. Spoon the hot rice into a bowl and top with the sautéed mushrooms.

  4. Add any optional toppings you like for texture or extra flavor. A fried egg makes a great addition.

Chestnut Mushroom Pasta

Cook up this rich and savory chestnut mushroom pasta. Golden-seared mushrooms mixed with garlic and cheese create one incredible bite. 

Ingredients:

  • 8 oz pasta (spaghetti, fettuccine, or short pasta)

  • 2 cups chestnut mushrooms, sliced

  • 2 tablespoons olive oil

  • 2 cloves garlic, thinly sliced

  • 1/2 teaspoon chili flakes (optional)

  • 1/2 cup pasta water (saved from cooking)

  • Salt and pepper

  • Parmesan or pecorino cheese (optional)

Directions:

  1. Boil the pasta in salted water according to package instructions.

  2. Heat olive oil in a big pan over medium heat. Add mushrooms and cook until golden brown (don't stir too much at first so they sear nicely).

  3. Add the minced garlic and chili flakes (optional) and cook for about another minute.

  4. Save some pasta water before draining the pasta.

  5. Toss your cooked pasta into the pan with mushrooms.

  6. Add a splash of pasta water and add everything together until glossy and coated.

  7. Season with salt, pepper, and your cheese choice!

Pink Oyster Mushroom Stir-Fry

A quick stir-fry with pink oyster mushrooms, crisp peppers, and a savory-sweet sauce is a new flavorful meal you will want to add to your rotation. 

Ingredients:

  • 200g (about 7 oz) pink oyster mushrooms, torn into bite-size pieces

  • 2 tablespoons olive oil or sesame oil

  • 3 cloves garlic, minced

  • 1 small onion, sliced

  • 1 red bell pepper, thinly sliced

  • 2 tablespoons soy sauce (or tamari)

  • 1 tablespoon rice vinegar or lemon juice

  • 1 teaspoon honey or maple syrup

  • 1/2 teaspoon chili flakes (optional)

  • Salt and pepper

  • Cilantro or green onions (optional for garnish)

Directions:

  1. Prepare your mushrooms by gently cleaning them and brushing off any dirt.

  2. Tear them into uniform pieces.

  3. In a large skillet or wok, heat the oil over medium-high heat.

  4. To sauté, add the minced garlic and sliced onions and stir-fry for about 1 minute.

  5. Add the pink oyster mushrooms and cook for about 4-5 minutes, stirring occasionally. They will release moisture and then start to brown.

  6. Toss in the sliced red bell peppers and cook for another 2 minutes, keeping them slightly crisp.

  7. Stir in soy sauce, rice vinegar or lemon juice, and honey. Add chili flakes if you want to add a little heat or kick.

  8. Stir everything well and cook for another minute. Taste and adjust salt and pepper.

  9. Garnish with your choice of fresh herbs. Serve hot over rice, noodles, or as its own dish. 

Pink Oyster Mushroom Risotto

Have you ever made mushroom risotto? This pink oyster mushroom version brings rich, earthy flavors to the creamy rice, resulting in a comforting, flavorful dish.

Ingredients:

  • 1 cup Arborio rice (or a different risotto rice)

  • 200g (7 oz) pink oyster mushrooms, in small pieces

  • 1 small onion or shallot, finely chopped

  • 2 cloves garlic, minced

  • 4 cups vegetable broth (kept warm)

  • 1/2 cup dry white wine (optional)

  • 2 tablespoons butter or olive oil

  • 1/4 cup grated Parmesan cheese (or vegan alternative)

  • 2 tablespoons olive oil

  • Salt and pepper

  • Parsley or thyme for garnish

  • Lemon zest (optional)

Directions:

  1. Prepare your vegetable broth and keep it warm in a saucepan on low heat.

  2. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the pink oyster mushrooms and a pinch of salt. Sauté for about 4–5 minutes until lightly browned and tender. Set aside.

  3. Start your risotto! In the same pan, add another tablespoon of olive oil and the butter. Sauté the finely chopped onion or shallot until soft (about 3 minutes), then add the minced garlic and cook for about another 30 seconds.

  4. Add the Arborio rice (or your risotto of choice) and stir for about 1–2 minutes until the edges look translucent.

  5. Pour in the white wine, if you are using this ingredient, and stir until it’s mostly absorbed.

  6. Add a ladleful of warm broth to the rice and stir gently. When the liquid is mostly absorbed, add another ladleful. Keep repeating this process, stirring occasionally, until the rice is creamy and al dente (about 18–20 minutes).

  7. Stir in the sautéed mushrooms, Parmesan, and a little more butter if you want it extra rich. Season with salt and pepper to taste.

  8. Serve hot, topped with your choice of fresh herbs and a sprinkle of lemon zest for a bright pop.

Black King Oyster Mushroom "Steaks"

These black king oyster mushroom steaks are a phenomenal way to prepare them. This dish is full of savory, smoky flavor with a satisfying texture. The simple marinade brings out their natural richness, and when seared, they become the perfect centerpiece for any meal.

Ingredients:

  • 2 large black king oyster mushrooms

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 tablespoon soy sauce (or tamari)

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon black pepper

  • Salt 

  • Fresh thyme or rosemary (optional)

Directions:

  1. Slice the black king oyster mushrooms lengthwise into thick "steaks" (about 1/2-inch thick). If they're very thick, you can even score the surface lightly with a knife to help them absorb flavors.

  2. Get ready to marinate! In a small bowl, mix olive oil, soy sauce, balsamic vinegar, garlic, paprika, pepper, and a pinch of salt. Brush this mixture generously over the mushrooms. Let them sit for 10–15 minutes.

  3. Heat a heavy skillet (cast iron is a great option if you have one) over medium-high heat. Add a little oil and place the mushroom steaks in the pan. Press down slightly with a spatula to sear them.

  4. Cook for about 3–4 minutes per side, until nicely browned and a little crispy at the edges. You can spoon extra marinade over them while they cook.

  5. Sprinkle with your chosen fresh herbs and an extra balsamic drizzle if you like.

  6. Serve! We recommend pairing them with mashed potatoes, over polenta, or with a salad!

Creamy Black King Oyster Mushroom Soup

Savor the rich, velvety texture of black king oyster mushrooms in a creamy soup enhanced with paprika and coconut milk. It’s a cozy, satisfying bowl that’s perfect for a relaxing evening.

Ingredients:

  • 2 large black king oyster mushrooms, sliced

  • 1 tablespoon olive oil

  • 1 small onion, chopped

  • 2 cloves garlic, minced

  • 2 medium potatoes, peeled and diced

  • 4 cups vegetable broth

  • 1/2 cup coconut milk (or heavy cream for a richer soup)

  • 1 teaspoon thyme (fresh or dried)

  • 1/2 teaspoon smoked paprika

  • Salt and pepper

  • Fresh parsley or chives for garnish

Directions:

  1. Slice the black king oyster mushrooms into thin pieces or bite-sized chunks. Set aside.

  2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 4 minutes. Add the minced garlic and cook for another minute, stirring frequently.

  3. Add the sliced mushrooms to the pot and sauté for 5–6 minutes, until they soften and release their juices. Season with salt, pepper, smoked paprika, and thyme.

  4. Add the diced potatoes to the pot, then pour in the vegetable broth. Bring the soup to a simmer, cooking for about 15 minutes, until the potatoes are tender.

  5. Once the potatoes are soft, use an immersion blender to blend the soup until smooth (or blend in batches in a regular blender). For a chunkier texture, blend only part of the soup.

  6. Return the blended soup to heat and stir in the coconut milk (or cream). Taste and adjust seasoning with salt and pepper as needed.

  7. Ladle the soup into bowls and garnish with fresh parsley or chives. You can also top soup with crispy fried onions or a swirl of truffle oil before serving!

Pink Oyster Mushrooms
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USDA Organic Gourmet Mushrooms

At Lion Farms, we take pride in growing USDA-certified organic mushrooms that are high-quality and incredible tasting. We cultivate our gourmet mushrooms in a 10,000-square-foot Controlled Environment Agricultural (CEA) building. Our state-of-the-art facility ensures an environment that optimizes temperature, humidity, lighting, and air quality, allowing us to deliver gourmet mushrooms year-round. We specialize in large-scale production and distribution – please contact us for wholesale information. 

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