King oyster stems slice into thick medallions that sear like sea scallops — golden crust, dense meaty center. Scored in a crosshatch and finished in nutty brown butter with capers and lemon, this is the dish that convinces skeptics a mushroom can carry a plate.
Fifteen minutes, one pan, and a glossy soy-garlic-ginger glaze that clings to every cap. This is the recipe to share with customers at the market — easy enough for a weeknight, impressive enough to serve as a side at dinner. Eat it over rice, in lettuce wraps, or straight from the pan.
A deeply umami broth built on shiitake, white miso and a sheet of kombu, finished with springy ramen, jammy eggs and bok choy. The mushroom stems do double duty — simmered into the broth, then sliced thin and pan-seared as a topping. Pure umami in a bowl.
We’re all about the serious taco love around here (you can find a few other taco recipe gems on our site)! Now we’ve gone ahead and made them using one of my new favourite things: lion’s mane mushroom. This medicinal mushroom, that tastes so lobster-esque, is being studied for its neuroprotective properties and might have very important implications for neurodegenerative diseases like Alzheimer’s and Parkinson’s.
