Mushroom Recipes
A good crostini is mostly about timing and good bread. We sauté mushrooms until they are deep and golden, then pile them onto toasted slices rubbed with garlic and finished with olive oil. It is the kind of appetizer that looks like more effort than it takes — and it tends to disappear first at the table.
Some of the best things to make with a fresh harvest start simple. These fritters tear Lion's Mane and oyster mushrooms into a light, savory batter and fry them golden — crisp at the edges, tender in the middle. Serve them hot with a squeeze of lemon and a little aioli, and you have the easiest way to taste your first crop straight out of the pan.
Lion's Mane has a tender, seafood-like texture that pulls apart much like lobster, which makes it the heart of this warm-weather roll. We sauté it in butter, season it lightly, and pile it into a toasted, split-top bun for a coastal classic without the shellfish. It is a dish that quietly surprises everyone at the table — and a reason to grow a little more than you planned.
A hearty, plant-forward take on white chili — charred anaheim and poblano peppers, meaty king trumpet and tree oyster mushrooms, hominy, and white beans simmered in salsa verde and finished with coconut milk and swiss chard.
A twenty-five-minute vegetarian paté that turns fresh tree oyster mushrooms into something dinner-party-worthy — savory, herbed with thyme and dill, finished with toasted walnuts and a splash of white wine. Spread on crackers and serve.