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New to Gourmet Mushrooms?

This is the question we hear most at the market: "these look amazing — but what do I actually do with them?" Here are three simple recipes to get you started. No special equipment, no hard-to-find ingredients, and nothing that takes longer than twenty minutes.

Garlic Butter Oyster Mushrooms Seared Lion's Mane Steaks Creamy Shiitake Mushroom Toast

Six Things Worth Knowing First

Get these right and almost any mushroom recipe works. Get them wrong and even a great recipe turns out soggy.

1

Don't wash them

Fresh mushrooms soak up water like a sponge, and wet mushrooms steam instead of brown. Brush off any debris or wipe with a damp paper towel.

2

Start with a dry pan

Cook mushrooms in a hot, dry skillet first to drive off their moisture. Add butter or oil once they've released their water and it's evaporated.

3

Give them space

A crowded pan traps steam and you'll never get those crisp golden edges. Cook in two batches instead of piling them in.

4

Salt at the end

Salting early pulls water out and stops mushrooms from browning. Season once they're already golden.

5

Store them in paper

Keep mushrooms in a paper bag in the fridge — never sealed plastic, which traps moisture. Use within about a week.

6

Always cook them

Gourmet mushrooms should be cooked through, never eaten raw. Cooking also unlocks far more flavor.

A vivid coral-pink oyster mushroom cluster with layered, ruffled caps
Fresh Pink Oyster from our farm
Start here Blue OysterPink OysterGolden Oyster

Garlic Butter Oyster Mushrooms

The best place to start. Fifteen minutes, one pan, and it works with any of our oyster varieties.

Time: 15 minutes
Serves: 2-4 as a side

Ingredients

  • 8 oz oyster mushrooms
  • 2 tbsp butter (or olive oil)
  • 2 cloves garlic, thinly sliced
  • 1 tbsp fresh thyme or parsley, chopped
  • Salt and black pepper
  • A squeeze of lemon (optional)

Method

  1. 1

    Tear the mushrooms into bite-sized strips along their natural lines — no knife needed. Brush off any debris rather than rinsing.

  2. 2

    Heat a large skillet over medium-high with no fat in it. Add the mushrooms in a single layer and let them sit undisturbed for 3-4 minutes while they release their moisture and it cooks off.

  3. 3

    Add the butter and garlic. Toss and cook another 2-3 minutes until the edges turn golden and crisp.

  4. 4

    Take the pan off the heat. Season with salt, pepper, herbs, and a squeeze of lemon.

Grower's tip

If your pan looks crowded, cook in two batches. Crowded mushrooms steam and turn rubbery instead of browning.

Pile onto toast, spoon over steak or pasta, or fold into scrambled eggs.

A large white Lion's Mane mushroom with cascading, shaggy spines
Fresh Lion's Mane from our farm
Easy Lion's Mane

Seared Lion's Mane Steaks

Pressed and seared until golden, lion's mane takes on a dense, crab-like texture. This is the recipe that converts people.

Time: 20 minutes
Serves: 2 as a main

Ingredients

  • 1 large lion's mane mushroom (8-10 oz)
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 clove garlic, smashed
  • Salt and black pepper
  • Lemon wedges, to serve

Method

  1. 1

    Slice the lion's mane into 3/4-inch thick 'steaks'. Don't rinse it — just brush off any loose bits.

  2. 2

    Heat a dry skillet over medium heat. Lay the steaks in and press them down firmly with a spatula to squeeze out moisture.

  3. 3

    Cook 4-5 minutes per side, pressing occasionally, until both sides are deep golden brown and the texture has firmed up.

  4. 4

    Add the olive oil, butter, and smashed garlic. Tilt the pan and spoon the foaming butter over the steaks for 1-2 minutes.

  5. 5

    Season with salt and pepper and serve with lemon wedges.

Grower's tip

Pressing is what creates that meaty, crab-like texture — don't skip it. And cook them longer than feels right: underdone lion's mane is spongy, well-browned lion's mane is incredible.

Serve as-is with lemon, tuck into a bun as a sandwich, or flake over a salad.

A dense cluster of brown Shiitake mushrooms fruiting from a substrate block
Fresh Shiitake from our farm
Easy ShiitakeKing Trumpet

Creamy Shiitake Mushroom Toast

Deeply savory shiitakes in a quick cream sauce, piled on crusty bread. Breakfast, lunch, or an easy appetizer.

Time: 20 minutes
Serves: 2

Ingredients

  • 6 oz shiitake mushrooms
  • 2 thick slices crusty bread
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 shallot (or 1/4 onion), minced
  • 1 clove garlic, minced
  • 1/4 cup heavy cream
  • 1 tsp fresh thyme leaves
  • Salt and black pepper
  • Grated parmesan (optional)

Method

  1. 1

    Pull the stems off the shiitakes — they're too woody to eat — and slice the caps.

  2. 2

    Heat the olive oil in a skillet over medium-high. Add the shiitakes and cook 5-6 minutes, stirring occasionally, until well browned.

  3. 3

    Add the butter, shallot, and garlic. Cook about 2 minutes until softened and fragrant.

  4. 4

    Pour in the cream, add the thyme, and simmer 2-3 minutes until the sauce thickens enough to coat the mushrooms. Season with salt and pepper.

  5. 5

    Toast the bread, spoon the mushrooms over the top, and finish with parmesan.

Grower's tip

Don't throw those shiitake stems away. Freeze them in a bag and they'll make a rich mushroom stock later.

Swap the toast for pasta, polenta, or a baked potato and you've got dinner.

Mix and Match

These recipes are starting points, not rules. Most gourmet mushrooms can be swapped for one another — king trumpet works beautifully seared like lion's mane, and any oyster variety is happy in the creamy toast. Come find us at the market and we'll help you pick the right variety for what you're cooking.

Get the Mushrooms

Every one of these recipes starts with fresh mushrooms picked days — sometimes hours — before market. Come see what we've got this week.

Find Us at a Market See Our Varieties