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Mushroom Recipes

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Pan Frying Mushrooms

This is a delicious way to cook mushrooms and probably the quickest and easiest way to prepare most edible mushrooms.

1. Heat pan to medium high heat with a small amount of olive oil or Ghee.

2. Add mushrooms to pan and "dry fry" the mushrooms in the least amount of olive oil or ghee you can use to prevent the mushrooms from sticking.  Ghee is clarified butter and doesn't burn under high heat.  Use a well seasoned cast iron pan if you have it, otherwise a non-stick pan works well too.  Stir the mushrooms often.  Beware of adding too much oil.  Mushrooms will soak it up until they are soggy which isn't desirable. 

3. Continue to "dry fry" the mushrooms and allow them to start to brown.  If you are using fresh garlic and onions or any other fresh "wet" ingredients, add them about 5 min into "dry frying" your mushrooms. 

4.  Cook for a total of 8 to 12 minutes or until the mushrooms are almost done (golden brown), add butter for flavor and any dry ingredients such as salt, pepper, thyme, red pepper flakes, garlic powder and onion powder (if not using fresh), and any other spices or seasonings you like.  Cook for 2 to 5 more minutes with the butter and dry spices/ingredients in the pan.  Keep a close eye on the butter so it doesn't burn.  Mushrooms are very adaptable in taking on flavors, though each species of mushroom has its own unique texture and flavor.  One flavor characteristic of mushrooms that most gourmet edible species have is the flavor umami.  Umami is an earthy, savory flavor.  We call it delicious!

The best way to get full flavor out of mushrooms is to do the "dry frying" technique to remove most of the water within the mushroom.  If you add dry spices/ingredients too soon, they often burn, or loose their flavor by the time the mushrooms are done.  Fresh spices/ingredients can be added earlier than dry spices/ingredients so they can cook off moisture and cook properly.  Try to avoid adding too many fresh ingredients into the same pan you are cooking the mushrooms in.  This can cause the mushrooms to loose their flavor from cooking in excess water from the fresh ingredients.  In this case, cook the other ingredients in a separate pan then the mushrooms, so the mushrooms can cook properly.  Combine the two pans afterwords.

Enjoy these delicious delights while still hot off the pan!  Mushrooms prepared in this way can be put on burgers, in fried rice, in/on eggs, on sandwiches, and in pasta, among other culinary dishes.  You'd be surprised how many ways mushrooms can be incorporated into your regular diet.

Also note, that it's necessary to cook mushrooms well to release the flavor and nutrients and medicinal benefits.  The mushroom fruit body is made of mycelium (mushroom tissue) that is hard to digest without cooking well.  Uncooked or under cooked mushrooms will act much like fiber in your diet.

Below is a dish of blue oyster mushrooms that were pan fried as described above and topped off with some fresh chives.  We ate them with a fork immediately!


 Below is a dish of pan fried lions mane garnished with lemon and parsley.  It was absolutely delicious!




Lion's Mane Crab Cakes (or is it a burger)

1 lb Lion's Mane, diced or shredded

1 cup Panko bread crumbs

1/3 cup mayo

1 tbsp Dijon mustard

1 tsp Worcestershire sauce

Old Bay seasoning

2 tbsp fresh parsley

1 egg

Chop the lion's mane mushroom into pretty small pieces (a food processor works well) and roast them in the oven until they are browned and most of their moisture is baked off.  It should look similar to browned ground beef when it's ready.

Mix the remaining ingredients together with the lions mane to create a mixture that sticks together well.  Ingredient measurements are rough estimates based on how wet the mixture is and whether or not it holds together.  If its too wet, add some more bread crumbs or a little bit more egg.

Create patties to the desired size and pan fry them until golden brown.  You are going to love these crab cakes!  They taste amazing in a bun topped with your favorite sauce too.



Mushrooms Duxelles (dook-sells) (Classic French Cuisine)

1 lb mushrooms

2 tbsp unsalted butter

4 garlic cloves, minced

2 tsp dry sherry optional

1/4 cup finely chopped shallot

1 tbsp finely chopped parsley

1 tbsp finely chopped fresh thyme

1/4 tsp sea salt

2 pinches of ground black pepper

1 tablespoon sour cream

Chop the mushrooms finely.

In a cast iron fry pan, add the shallot, garlic, mushrooms, and half of the butter, and cook until the mushrooms are well done.  Add Sherry toward the end and cook until the liquid is almost gone, stirring occasionally.

Add salt, pepper, herbs, the other half of the butter, and sour cream and stir until combined.  You can use it immediately as an appetizer spread or it can be cooled in the refrigerator can be used for up to a week. 

You've done it.  You made Mushrooms Duxelles.  Now what?

You can serve it with a crisp crostini, serve it with crackers as an appetizer, fold it into an omelet, toss it with warm pasta noodles, stir it into risotto for mushroom risotto, or make stuffed chicken breast.


Grilled smokey mushroom sandwich

This recipe was born on an evening where groceries were badly needed.  The solution to our grocery shortage was grilled cheese, but it needed to be spruced up.  The result was an absolutely delicious sandwich.  Give it a try!    


½ lb fresh chestnut mushrooms (oyster and shiitake can be substituted with stems removed)

4 pieces of bread

Ghee, 1 Tbsp. (or olive oil can be used)

Butter or margarine, 2 tsp.

2 slices of thick cut provolone

2 sticks of smoked string cheese (other smoked cheeses work too)

Fresh onion, 1/3 cup, chopped

Fresh garlic, 1-2 cloves, minced

Dried thyme, 1 tsp.

Red pepper flakes to taste



Sauté lightly chopped chestnut mushrooms on medium-high heat in a small amount of ghee.  Make sure the mushrooms are well cooked.  Add fresh onion and garlic for the last 5 min of cooking.  Add dried thyme, red pepper flakes, some salt and pepper, and some butter for flavor.  Cook for a couple of minutes to hydrate the dry ingredients and help mix the flavors.  Boom!  Your mushrooms are ready.  For more pan frying details, follow the link to Pan Frying Mushrooms.

Set your mushrooms aside.  Butter one side of each piece of bread.  Put the bottom piece of bread, butter side down, in a fry pan.  Place the provolone on the bread, with strings of smoked string cheese evenly spaced on top of the provolone.  Use one stick of string cheese per sandwich.  Next, place half of the fried mushrooms on each sandwich in an even layer.  Put the other piece of buttered bread on top of everything, butter side up.  Set your stove on medium heat and let it cook until the bottom side is golden brown.  Flip and cook the other side until its golden brown. Your sandwich is done!

This sandwich becomes even more delicious when dipped in ketchup.  Try it out!  A recipe invented out of a need for dinner ended up tasting so good that we needed to share this recipe with you!  Enjoy, and “always grow culture.”