• Sautéed Chicken of the Woods

    This is one of the quickest and easiest ways to enjoy the popular chicken of the woods mushroom. Sautéed with some fat and garlic, then simmered in white wine and tossed with some herbs, you'll have dinner ready in no time! Winner winner, chicken dinner, am I right? 
  • Pickled Maitake

    If you have a lot of maitake on your hands, pickling is a delicious way to preserve it. Parboiling the mushroom florets in the brine makes these ready to eat right away and adding some carrots and red onions brings extra color and flavor. 
  • Lobster & Shrimp Mushroom Bisque

    Don't be fooled! Made with lobster and shrimp of the woods mushrooms, this bisque is seafood-free, vegan, and gluten-free and yet super rich and creamy thanks to blended cashews.
  • Wild Mushroom Duxelles

    Duxelles is a simple, scrumptious mixture of finely chopped mushrooms, onions, and herbs. Serve it on bread as a quick snack, make it into a no-fuss appetizer à la bruschetta with some goat cheese, or use it as a filling for ravioli.
  • Stuffed Patty Pans with Black Trumpets

    This vegan recipe for stuffed patty pans is so versatile you'll want to make it again and again. The patty pan is the perfect base for a savory couscous pilaf with black trumpets and leeks, making it the perfect summer side or vegan entrée.