Recipes

• 1 T. Butter
• 6-8 oz Lion's Mane Mushrooms
• Chopped Green Onions
• Minced Garlic
• Pinch of Salt and Pepper

Tear or cut mushrooms into pieces that are about 1/2" thick. Heat butter in a cast iron skillet. Add mushrooms and cook, stirring occasionally. When they are almost done cooking, add onions and garlic and cook briefly until fragrant. Sprinkle with salt and pepper. Serve!

Serves 2

• 6 oz Rigatoni Pasta
• 6 T. Olive Oil
• 8 oz Pink Oyster Mushrooms
• 2 Cloves Garlic (minced)
• 1/2 Chopped Onion
• 2 T. Flour
• 2 Cups Whole Milk
• 1/4 Cup White Wine
• 1/2 Cup Grated Parmesan Cheese

Cook pasta. Heat oil in a skillet. Add mushrooms and saute 3-5 minutes until brown. Remove from pan and set aside. Add garlic, onion and flour to the pan. Stir. Cook for 5-8 minutes until soft.  Stir in milk and white wine.  Add parmesan cheese. Mix together noodles, mushrooms and sauce. Serve!

• 1 T. Olive Oil
• 5 Rosemary Sprigs
• 1 lb Shiitake Mushrooms - Sliced, Tough Stems Removed
• 2 T. Balsamic Vinegar
• 1/4 Tsp. Fresh Black Pepper 
• 1/2 Tsp. Salt

Bring a large pan to medium high heat.  When hot add the olive oil.  Place the rosemary sprigs in the olive oil and let it sizzle for 30 seconds. Add sliced mushrooms.  Cook 3 minutes or until mushrooms start to brown. Add the vinegar. Add the salt and black pepper to taste. Cook 1 minute or until all the balsamic has soaked in. Remove and Serve!