Recipes

Maitake Wild Rice Salad
From The Mushroom Council - This simple salad pairs the tender yet hearty maitake mushrooms with nutty wild rice and crunchy walnuts. It is served at room temperature or chilled so you can take it along to your next picnic or potluck. You’ll need cooked and cooled wild rice before tossing this recipe together so be sure to plan ahead.
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Oyster Mushroom Toast with Black Pepper Ricotta and Lemon Dressed Microgreens
From The Mushroom Council - Rich oyster mushrooms are combined with creamy ricotta and sweet cherry tomatoes in these bite-size toasts. The microgreens sprinkled on top add a burst of refreshing lemon flavor that balances the pleasant earthiness of the mushrooms for an appetizer or snack that is both beautifully presented and delicious.
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Avocado & Farro Harvest Buddha Bowl
From The Mushroom Council - With meaty shiitake mushrooms, this healthy vegetarian power bowl with a tahini drizzle will give you loads of energy.
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Blended Al Pastor Tacos with Pineapple Jalapeno Slaw
From The Mushroom Council - Hearty mushrooms are blended with ground pork to create an easy taco filling that mimics the flavors of traditional al pastor. Each taco is topped with a sweet and tangy coleslaw made with pineapple and bits of spicy pickled jalapenos.
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White Bean Dip with Mushrooms
From The Mushroom Council - This bean dip can be served warm or chilled! Cannellini beans are blended with herbs, spices, and a touch of tangy Greek yogurt. It’s served with a generous topping of meaty sauteed mushrooms. Pair it with your favorite whole grain tortilla chips or crackers.
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Roasted Oyster Mushrooms with Arugula and Walnuts
From The Mushroom Council - This simple salad has layers of peppery, earthy, and nutty flavors! It makes an ideal starter for a healthy meal or add it alongside roasted meats for a flavorful side dish. It comes together in just a few minutes and it can be served warm or at room temperature. It’s also easy to multiply the recipe if you need to serve a small crowd.
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Rustic Oyster Mushroom and Potato Soup
From The Mushroom Council - This easy soup is loaded with hearty oyster mushrooms and filling potatoes. The broth is smooth and buttery, but not too heavy making it a great option for a light lunch. The addition of half and half adds a touch of creamy richness, but the soup is still delicious if you choose to leave it out.
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King Oyster Mushroom Scallops with Brown Butter and Thyme
From The Mushroom Council - Add a creative twist to your meal with these vegetarian scallops made from trumpet mushrooms. The mushroom scallops are browned and cooked until tender. A drizzle of nutty, caramelized brown butter and vibrant thyme send them over the top!
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