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Recipes: Text

Oyster Mushroom Saute


2 tablespoons olive oil

1 pound oyster mushrooms

4 garlic cloves minced

4 green onions finely chopped

salt and pepper


Heat olive oil in a large skillet on medium heat until hot but not smoking. Immediately add mushrooms and garlic, and saute for 2-3 minutes,  stirring with spatula. After 2-3 minutes reduce heat a bit and sprinkle the mushrooms with a little bit of salt, stir to mix, cover with the lid and continue to cook the mushrooms for another 5-7 minutes, occasionally stirring, until they softened and released some juices. 

If there is too much liquid in the pan, cook for a few more minutes uncovered, on medium heat, to let the extra moisture evaporate.

When mushrooms are completely cooked, add half of chopped green onions to the mushrooms, mix and season the mushrooms with salt and pepper.

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Kung Pao Mushrooms

¾ cup peanuts (shelled and peeled, or already dry roasted)
1 tablespoon light soy sauce
½ teaspoon dark soy sauce
1 teaspoon sugar
1 tablespoon rice vinegar
¼ cup water
1 teaspoon cornstarch
2 tablespoons vegetable oil (divided)
1 pound king Trumpet mushrooms, diced into small pieces
2 slices ginger (minced)
3 cloves garlic (smashed and chopped)
6 scallions (white parts only, diced)
1 teaspoon Sichuan peppercorns
3 dried chili peppers (de-seeded and cut into segments)
1 cup diced red bell pepper
½ teaspoon sesame oil
Prepare the sauce by mixing together the light soy sauce, dark soy sauce, sugar, rice vinegar, ¼ cup water, and cornstarch.
Heat 1 tablespoon of oil in a wok over medium heat, Add the mushrooms, and cook until they’re caramelized and any liquid has cooked off. Transfer to a dish and set aside.
Heat another tablespoon of oil in the wok over medium heat. Add the ginger, garlic, scallions, Sichuan peppercorns, and dried chilis. Cook for about 1 minute taking care not to burn the spices.
Add the red bell peppers and the cooked mushrooms. Turn up the heat and mix everything together. Add the prepared sauce, stir everything together quickly. Finally, add the roasted peanuts and sesame oil. Mix one more time to make sure everything is coated with sauce.

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Oyster Mushroom Pasta


1 (16 ounce) package linguine pasta

½ cup butter

1 pound oyster mushrooms, chopped

⅓ cup chopped fresh parsley

salt and ground black pepper to taste

⅔ cup heavy whipping cream

4 green onions, chopped

¼ cup parmesan cheese


Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. 

Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until tender and lightly browned.  Stir in parsley, salt, and  pepper; cook until flavors combine, about 1 minute. Pour in heavy cream. Bring to a gentle boil; cook until sauce thickens slightly, about 5 minutes.

Pour sauce over pasta and toss to combine. Add green onions and Parmesan cheese.

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Sauteed Lion's Mane


1 Tbs Olive oil or butter

1-2 Cups Lion's Mane mushrooms in approx 1/2 in pieces

Pinch of salt  and pepper

2tsp thyme


Place the mushrooms in a skillet over medium heat. Saute for 6-7 min and flip until they release most of their water and turn a golden brown on the outside. Add the butter or olive oil making sure to get some on both sides. Sprinkle with salt, pepper and thyme, remove from heat and serve.

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King Trumpet “Pulled Pork”


1/2lb king trumpet mushrooms

2 Tbsp extra virgin olive oil, divided

1 tsp smoked paprika

¼ tsp salt

¼ tsp cayenne pepper

2 cloves garlic minced

¼ cup BBQ sauce 


Preheat oven to 400 degrees. Using two forks, shred the stems and caps roughly into pieces. Set on a parchment paper-lined baking sheet.  Drizzle with 1 Tbsp of the oil, paprika, salt, cayenne, and garlic. Toss around to evenly coat the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges.

Heat remaining 1 Tbsp oil in a large saute pan over medium high. Transfer cooked mushrooms to pan and add BBQ sauce. Stir and cook for 3 to 5 minutes, until mixture is thick and fragrant. Serve warm on sandwiches, nachos, salads, tacos...or whenever you eat pulled


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Soy Butter Glazed King Trumpet Mushrooms

2 tablespoons unsalted butter
1 tablespoon light soy sauce
1/4 teaspoon dark soy sauce
1/2 teaspoon honey
1 clove garlic (grated or very finely minced)
1/4 teaspoon black pepper
1 pound king trumpet mushrooms
2 tablespoons vegetable oil
1 scallion
Prepare the glaze by melting 2 tablespoons of butter. Stir in the light soy sauce, dark soy sauce, honey, grated garlic, and black pepper. Mix well and set aside.
Slice the mushrooms lengthwise into ¼” thick slices.
Heat a non-stick or cast iron pan over medium high heat, and generously brush with vegetable oil. Add the first batch mushrooms in 1 layer, leaving them a little space to breathe so the mushrooms fry rather than steam.
Pan-fry for about 5 minutes per side, until golden brown. Repeat with remaininig mushrooms. 
Add all the cooked mushrooms back to the pan, pour in the glaze, and  turn off the heat. Toss the mushrooms in the glaze. Garnish with chopped scallions and serve.

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Vegan gyro meat

1 lbz Oyster mushrooms 

1 + 1/2 tsp Soy sauce 

5 Tbsp Olive oil

1 Tbsp Lemon juice

2 tsp Oregano

1/2 tsp ground cumin

1/2 tsp Sweet smoked paprika powder

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Salt

1/8 tsp Black pepper


Preheat oven to 425. Cut the end of the stems off the mushrooms. Tear the mushrooms into shreds with your hands. Make the marinade by mixing olive oil, soy sauce, lemon juice, oregano, cumin, paprika powder, garlic powder, onion powder, salt, and black pepper. Mix marinade with the oyster mushrooms.

Place a parchment paper on a sheet pan. Spread the shredded oyster mushrooms preferably in one layer.

Bake for about 40 minutes or until crispy on the edges, flip occasionally to make sure all sides are nicely baked and crispy.

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Crispy Enoki Mushrooms with Spicy Mayo

1 lb Enoki Mushrooms
3/4 cup Tempura Flour
3/4 cup Iced Water
1/2 tsp Sweet Paprika 
1/2 tsp Garlic Powder
Vegetable Oil for frying
Spicy Mayo
3 tbsp Vegan Mayonnaise
2-3 tsp Sriracha Sauce
In a medium mixing bowl, whisk together tempura flour, water, paprika  and garlic powder until smooth.
Cut off the bottom of the Enoki mushrooms and separate them into smaller bunches.
Dip the bunches one at a time in the tempura mixture, let excess mixture drip off then fry in hot oil until golden. Fry in small batches so the mushrooms don’t stick together.
When golden, place  on paper towel to let excess oil drip off.
Mix ingredients for the spicy mayo in a small bowl and serve the mushrooms while hot.

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Garlic Mushrooms Cauliflower Skillet

4 tablespoons butter

1 tablespoon olive oil

1/2 onion, chopped

1/2 head cauliflower, cut into florets

1 pound mushrooms

2 tablespoons vegetable stock

1 teaspoon fresh thyme

2 tablespoons parsley

4 cloves garlic 

Salt and pepper to taste


Heat the butter and oil in a large pan or skillet over medium-high heat. Sauté the onion until softened (about 3 minutes).

 Add the mushrooms and cook for about 4-5 minutes on all sides. Make sure the mushrooms render as much moisture as possible. Brown them a little more if necessary, to avoid the  dish becoming soggy.

Add cauliflower florets. Cook until golden and crispy on the edges, about 8-10 minutes. Veggies must be well browned.

Pour in the vegetable stock

and cook for a few minutes until sauce is reduced slightly.

Add thyme, 1 tablespoon of parsley, and garlic. Cook until fragrant. Season  with salt and pepper, to taste, sprinkle with remaining parsley, and serve  immediately. 

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