Sauteed Mushrooms

Approximately 15 minutes


Oyster Mushrooms

Olive oil or butter





Cut the mushrooms (stems included) into strips.

Splash a dash of water into a pan and get it hot enough that the water is sizzling and there is still a little left over.

Turn the heat down to medium low, put the mushrooms in the pan and let them sear for a minute or two.

Once the water has evaporated, add butter or olive oil to the pan.

Cook until the mushrooms have your desired texture and taste (they should be tender).

Add garlic, salt, and pepper.

If desired, turn the heat to medium high to crispy up the mushrooms for a couple of minutes and then serve.

Lion's Mane Crabcake

Approximately 20 minutes


Lion's Mane


Panko breadcrumbs

Sweet onion


Worcestershire sauce

Old Bay Seasoning

Dijon mustard


Salt and Pepper


Lemon Wedges to Garnish


Hand shred lion's mane into little florets

In large bowl, combine egg, mayonnaise, onion, Worcestershire sauce, old bay seasoning, Dijon mustard, parsley (finely chopped), salt and pepper. Mix until fully incorporated.

Mix in mushroom until fully incorporated.

Mix in Panko breadcrumbs until fully incorporated.

Form mixture into 3-4 equal size round flat patties (about 1/2 to 3/4 inch thick).

Heat oil in sauté pan on medium/high heat.

Cook patties for approximately 2-3 minutes per side. Should be golden brown and cooked throughout.

Add optional garnish, squeeze of lemon and enjoy.

Mushroom & Feta Strudel

Approximately 45mins


1lb of mushrooms

¼ lb feta

Phyllo dough (ready made and thawed)

1 onion

4 cloves of garlic

Olive oil



Slice 1 lb of mushrooms thinly (1/8in)

Slice 1 onion thinly

Preheat oven at 350F

Fry the mushrooms in a pan with 3tbs of butter and 2tbs of olive oil on medium low (3 or 4 temp) for 20 mins stirring often

Add minced garlic and continue frying on medium high (5 or 6 temp) for 5 mins and put aside in a mixing bowl

Fry the onion for 10 mins on medium stirring often and put in the mixing bowl with the mushrooms and garlic

Add 1/4lb of feta cheese crumbled into the mixture

Roll out half the phyllo pastry on a greased parchment paper baking sheet

Add the mushroom mixture on top

Roll it by hand and brush olive oil on top

Slit the roll diagonally for decorative effect

Bake for 25 mins

Serve hot! Or eat it cold the next day!

Optional: add 2 or 3 tbs of jam (fig/apricot) on top of Strudel