20 MINUTE LEMON “CHICKEN” SOUP

by with No Comment King Oyster Mushrooms

This 20-Minute Lemon “Chicken” Soup taken from The Wicked Kitchen is a plant-powered twist on a timeless classic—bringing you all the cozy comfort of traditional chicken soup with a zesty, refreshing kick of lemon.

Made with hearty king oyster mushrooms (black or white tops) in place of chicken, this soup is not only quick and easy but also packed with flavor and nutrients to warm you from the inside out.

Perfect for busy weeknights, chilly afternoons, or when you need a soothing bowl of goodness, this recipe comes together in no time using simple, farm-fresh ingredients.

Let’s get cooking and bring a little sunshine to your table!

INGREDIENTS:

  • 6 king oyster mushrooms (about 1 lb/450 g) 
  • 3 Tbsp vegan butter
  • 3 cloves garlic
  • 3 spring onions 
  • 5 Tbsp vegan chicken seasoning such as Wicked Kitchen Rotisserie Chicken Flavour Seasoning
  • Salt and black pepper to taste
  • 1 lemon
  • 2 Tbsp cornstarch (cornflour)
  • Handful of fresh parsley 

INSTRUCTIONS:

  1. Shred the shrooms by running a fork along the length of the stems. Remove the caps and slice them into thin shreds as well. 
  2. Melt the butter in a soup pot over medium heat. Add the shrooms, tossing to coat, and cook for a couple minutes. Meanwhile, mince the garlic and slice the spring onions. Add those to the pot along with the chicken seasoning and just enough water to cover the ingredients. Season it with a little salt and pepper, then cover and simmer for 10 minutes.
  3. Finely grate the zest from about half the lemon into the pot. A microplane works awesome.
  4. Mix the cornstarch in 6 tablespoons water until dissolved to create a cloudy slurry. Stir the slurry into the pot, then simmer for about 5 minutes to thicken up the soup.
  5. Chop about 2 tablespoons of the parsley, saving some whole leaves for garnish. Stir the chopped parsley into the soup and 1 squeeze in a little bit of the lemon juice (through your hands to catch the seeds). Taste the soup and add more salt, pepper or whatever seasoning you think it needs. If it’s too thick and needs more water, stir it in a little at a time.
  6. Ladle into bowls and garnish with the whole parsley leaves and a slice or two of lemon

Recipe from The Wicked Kitchen

 GARLIC BUTTER OYSTER MUSHROOMS

by with No Comment Oyster Mushrooms

This Garlic Butter Oyster Mushrooms recipe taken from Food With Feeling is a quick and delicious dish that highlights the natural, delicate flavor of fresh oyster mushrooms. Sautéed to perfection in golden, fragrant garlic butter, these mushrooms develop a beautifully tender texture with crispy edges that will keep you coming back for more.

Whether served as a savory side, a tasty appetizer, or even a topping for pasta or toast, this recipe is versatile, easy to prepare, and bursting with flavor. Ready in minutes, it’s the perfect way to enjoy farm-fresh goodness any day of the week.

Let’s get cooking and bring this mouthwatering dish to life!

INGREDIENTS:

  • 1 pound of oyster mushrooms, sliced or whole
  • 3 tablespoons of unsalted butter (plant based or regular)
  • 1 tablespoon of olive oil
  • 3 large cloves of garlic, minced or pressed
  • 1 tablespoon of fresh parsley, chopped
  • Optional splash of white wine (I usually do about 1 tablespoon but you can simply leave it out)
  • Salt and pepper to taste       

INSTRUCTIONS:

  1. Do NOT rinse the mushrooms because they absorb water easily and will turn out too chewy when cooked. Slice as desired.
  2. In a large skillet over medium heat, heat the butter and olive oil. Once hot, add in the mushrooms in an even layer. Let the mushrooms sit on medium heat and do not touch them for about 3 minutes. This will create some nice caramelization around the edges of the mushrooms. Stir and cook for 2 more minutes.
  3. Pour in the wine, if using, and cook for an additional 2 minutes. Stir in the garlic and parsley and cook for 1 additional minute.
  4. Season to taste with salt and pepper. Serve and ENJOY!

NOTE: Sautéed oyster mushrooms are best enjoyed immediately. However, if you have leftovers, place them in an airtight container in the refrigerator for up to 3 days.

Recipe by food with feeling

MAITAKE BBQ SKIRT STEAKS

by with No Comment Maitake

At Gratitude Garden Farm, we love finding creative ways to bring the best of farm-fresh ingredients to your table. These Maitake BBQ Skirt Steaks recipe taken from Wicked Kitchen’s blog, are a delicious and hearty plant-forward twist on classic barbecue.

Maitake mushrooms, also known as “Hen of the Woods,” are the star of this dish, with their meaty texture and rich, umami flavor that perfectly mimics the satisfying bite of traditional skirt steak.

Grilled to perfection and brushed with smoky Primal Kitchen BBQ sauce, these Maitake steaks are a mouthwatering addition to any meal—perfect for summer cookouts, weeknight dinners, or as a standout plant-based centerpiece.

Let’s fire up the grill and dive into this irresistible recipe!

INGREDIENTS:

  • 4 tsp coconut oil (or oil of choice)
  • 1 lb Maitake mushrooms, as skirt steaks (This will be a few mushroom clusters.)
  • 1 tsp BBQ seasoning
  • 2 C BBQ sauce (our favorite is Primal Kitchen)
  • 1/2 C beer, pale ale is best
  • 1/4 C sweeter hot sauce
  • 1 tsp salt, coarse grind
  • 1 tsp pepper

INSTRUCTIONS:

1. Heat cast iron pan on medium heat, add 2 T oil right before you place the mushrooms to begin cooking.

2. PRESSING MUSHROOMS: Separately, on 1/2 sheet pan, lay out all mushrooms in whole clusters and with a pastry brush lightly dab 2 T of oil to the mushrooms to apply a light coat in which the seasoning will stick to (or spray lightly with spray oil). Then add to heated cast iron pan and weigh down with additional cast iron pan or heavier cover to create a press. Cook for 2 -3 minutes like this, then flip over (make sure there is a little bit of oil on the pan when flipping the first time to eliminate any sticking and tearing of the steaks). Sprinkle a bit more of the bbq seasoning and press down again. Repeat this process several times until mushrooms are condensed and pressed into crispy golden brown steaks with minimal to no liquid in the pan.

NOTE – depending on the mushrooms (cause they’re all different) some steam and liquid will leach out more than others. be careful when removing the top press so as not to get burned and don’t fret it might take a couple minutes longer to cook, the liquid will dissipate.

3. SAUCING: When the ‘shrooms are pressed ready and golden brown, remove from heat and assemble on a 1/2 sheet pan. In a medium size bowl, add BBQ sauce, beer and Spicy Marshal Haute Sauce and whisk together well. Lather the ‘Shroom steaks heavily with BBQ sauce mixture on both sides. If you want to prep these the day before, allow them to marinate in the BBQ sauce over night.

4. GRILL: On medium hot grill, place each Maitake steak on grill and cook on each side for 5 minute intervals, being mindful not to burn too much. Every 5 minutes baste the steaks with extra sauce to coat and add moisture. After several times of this and desired char is achieved remove from heat and platter. Allow to cool a couple minutes before slicing. Depending on the size of the steaks, serve sliced with fresh herbs and extra BBQ sauce, warmed for dipping.

Notes: Use this same method for oyster mushrooms. Oysters tend to hold more water so take note, when pressing these they will leach out more liquid – that’s ok. Be aware, they will have a softer more juicy texture much like a chicken breast in comparison.

Two medium to large cast iron pans or one cast iron and one or two bricks wrapped in tin foil will be needed in the beginning press process. It can be done with other style pans, you’ll just have to watch closely to make sure there is no burning, if you feel it’s burning, lower heat slightly and or add a table spoon of water or beer to help with that. The result we are looking for is a golden brown, nicely pressed mushroom that will mimic the meat textures you’re looking to recreate

Recipe by wicked kitchen

MAITAKE MUSHROOM TOAST

by with No Comment Maitake

This Maitake Mushroom Toast recipe from Leisure Fan Club is made with earthy, umami-rich Maitake mushrooms, also known as “Hen of the Woods”. They are sautéed to golden perfection and served atop crispy, rustic bread. With their meaty texture and deep flavor, Maitake mushrooms transform a humble slice of toast into an elevated, nourishing meal.

Whether you’re looking for a quick breakfast, a hearty snack, or a light lunch, this recipe delivers on taste, texture, and elegance.

INGREDIENTS:

  • 1 tbsp Unsalted butter
  • 1 clove Garlic Minced
  • 1 cup Leeks Thinly sliced
  • 4 oz Maitake mushrooms (broken into pieces)
  • 1/4 cup Dry white wine
  • 2 tbsp Creme fraîche
  • 1/4 cup Parmigiano Reggiano (finely grated)
  • 1 tbsp Lemon juice
  • Salt To taste
  • Black pepper To taste
  • 1 tbsp Chives or chive flowers (finely chopped if chives, separated if flowers)
  • 2 slices toasted sourdough
  • 2 Large eggs
  • 1 splash White vinegar

INSTRUCTIONS:

  1. Add butter to a large pan and melt over medium heat. Then add minced garlic and cook until fragrant. This should be about 30 seconds. Add sliced leeks and cook until tender (stirring • occasionally), about 5 minutes. Then add maitake mushrooms. Cook (also stirring occasionally) until those too are tender. This should be another 5-8 minutes. Add white wine and stir. Then cook for a couple minutes, or until the wine has evaporated. Now add the creme fraîche, followed by the parmigiano reggiano. Stir to coat, then season to taste with salt and pepper. Finally, toss with lemon juice and set to the side.
  2. Poach your eggs! (Or cook them however you’d like.) To do this, fill a small saucepan about halfway with water and bring it to a boil. Add a splash of white vinegar, followed by your eggs (I like to put them in individual ramekins before adding them to the pot). Reduce heat to low, and let cook for 4 minutes, then transfer them to a paper towel lined plate with a slotted spoon. If you haven’t already, toast your sourdough while the eggs poach.
  3. Now assemble! Add half the mushroom and leek mixture to each slice of sourdough, then top each one with a poached egg. Sprinkle chive flowers or finely chopped chives on top, and enjoy!

Recipe by Leisure Fan Club

MAITAKE TACOS

by with No Comment Maitake

We love discovering new ways to bring farm-fresh mushrooms to your table, and this Maitake Taco Recipe from Chez Us is a true game-changer. Maitake mushrooms, also known as “Hen of the Woods,” are the perfect plant-based filling with their meaty texture and deep, earthy flavor. Paired with bold seasonings and fresh toppings, these tacos are a delicious and satisfying twist on a classic favorite.

Perfect for a weeknight dinner, Meatless Monday, or a festive taco night, this recipe is easy to make, packed with nutrients, and bursting with flavor.

Grab your tortillas and let’s dive into this irresistible dish!

INGREDIENTS:

INSTRUCTIONS:

  1. Place a large frying pan over medium-low heat and add the olive oil along with the onion. Stir and cook for 2 minutes. Add the garlic and stir for another minute.
  2. Add the mushrooms, stir to mix the ingredients and then cook over medium-low heat for 3 minutes. Add the taco seasoning, orange juice, and water. Bring to a simmer, lower the heat to a very low simmer and cook, stirring often until the mushrooms are tender and the liquid has mostly evaporated.
  3. Add the date syrup, stir and cook until the edges of the mushrooms are slightly crispy; about 3 – 5 minutes. Season to taste with salt and pepper.
  4. Place the cilantro into a small bowl and add 1/2 of a lime juiced. Stir and set aside.
  5. Place the avocado along with the sour cream, cumin, and juice from 1 lime into a small bowl and mix well to make the avocado crema smooth.
  6. Warm the tortillas.
  7. To serve, place a taco on a plate add some mushrooms, radishes, cilantro mixture, onions, and avocado crema.
  8. Eat!

Recipe by Chez US

PIOPPINOS + PINE NUTS + PEAS

by with No Comment Pioppino

This recipe featuring Pioppino mushrooms, pine nuts, and peas is a beautiful medley of flavors and textures—earthy, nutty, and subtly sweet. Pioppino mushrooms, with their delicate caps and rich umami flavor, pair perfectly with the buttery crunch of toasted pine nuts and the vibrant freshness of peas.

Whether served as a light side dish, a topping for grains, or even tossed with pasta, this combination is as versatile as it is delicious.

Let’s get cooking!

INGREDIENTS: 

  • 8 oz Pioppino Mushrooms
  • 2 cups Basmati Rice
  • 16 oz Fresh/Frozen Peas
  • ¼ cup Pine Nuts
  • 1 Container of Almond Yogurt (or your favorite variety)
  • ½ cup Pea Shoots (Optional)
  • 2 Tsp Fresh Ground Pepper
  • 1 Tsp Allspice 
  • ¼ Tsp Ground Cardamom 
  • 1 ½ tsp Salt
  • Pinch of Cayenne Pepper 
  • 2 Tbsp Olive Oil

INSTRUCTIONS:

  1. Cook 2 cups of rice as directed on the package. I prefer Basmati rice, but any brown or white variety would work.
  2. Heat 1 tbsp of olive oil in a large cast iron pan on medium heat. You can use whatever oil you choose, however, I use olive oil in cast iron because it has a higher smoke point. When the oil is hot, add your bag of fresh or frozen peas. Cook until heated through, about 5 minutes. Then add 1 tsp of allspice, 1 tsp of fresh ground pepper, 1 tsp salt and ¼ tsp ground cardamom. Next, add ¼ cup of pine nuts to the pan. Cook until they turn slightly golden, then remove pan from heat.
  3. Add the pea and pine nut mixture to the cooked rice and combine well. Cover to keep it warm on a low heat setting.
  4. Using the same pan you cooked the peas in, add 1 tbsp of olive oil and set to medium heat. When oil is hot, add 8 oz of Pioppino mushrooms, 1 tsp of pepper and ½ tsp salt. Cook until tender, about 5-7 mins. Remove from heat.
  5. Assemble your dish. Place about 1 cup of rice mixture on a plate. Top with sauteed pioppino mushrooms. Finally, top with your favorite yogurt, pea shoots, a pinch of cayenne pepper and additional salt and pepper to taste. Arugula or cilantro would also be a delicious green if you don’t have pea shoots. I have also used cilantro and jalapeno chutney for an added kick. Enjoy!

Recipe by R&R Cultivation 

PAN-FRIED LION’S MANE

by with No Comment Lion's Mane

At Gratitude Garden Farm, we love showcasing the incredible versatility of mushrooms, and Lion’s Mane is no exception. With its unique, fluffy texture and delicate, seafood-like flavor, this standout mushroom transforms beautifully when pan-fried to golden, crispy perfection.

Simple yet indulgent, pan-fried Lion’s Mane mushrooms make a satisfying meat alternative or a stunning side dish. With just a few quality ingredients and a hot skillet, you can unlock the rich, savory flavor and irresistible texture that make Lion’s Mane a favorite among mushroom lovers.

Let’s get cooking and savor the crispy goodness of this farm-fresh delight!

INGREDIENTS:

For the mushrooms:

  • 1 lb lion’s mane mushrooms wiped clean and sliced into ⅓-inch pieces
  • 1 egg
  • ½ cup milk (any kind – unsweetened and unflavored if using plant milk)
  • 1 cup all-purpose flour
  • 2 teaspoons paprika
  • 2 teaspoons dried basil (or Italian seasoning or oregano)
  • 1 ½ teaspoon sea salt
  • 1 teaspoon ground pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3-6 tablespoons olive oil for cooking (or cooking fat of choice)

For the dip:

INSTRUCTIONS:

  • In one bowl, mix together the egg and the milk. In another bowl, combine the flour with all the dried seasonings—paprika through onion powder, and mix well.
  • Dip one slice of lion’s mane mushroom into the egg mixture, then dredge it in the flour mixture. Set aside on a large plate or a cutting board. Continue until about all the mushrooms are dipped and dredged.
  • Preheat a large skillet over medium heat. Add 1-2 tablespoons oil to the skillet, and swirl it around. Place the dredged mushroom slices into the skillet, taking care not to crowd the pan. Lower the heat to low and tilt the pan around a little to spread the oil around. Cook for 3-4 minutes per side, taking care not to burn the mushrooms.
  • Carefully remove the fried mushrooms from the skillet and place on a paper towel to absorb any excess oil.
  • Wipe down the skillet with a clean paper towel (use tongs to hold the paper towel so you don’t burn your hand!!), and repeat steps 3-4 until the mushrooms are all cooked.
  • Mix together ketchup + mayo (or use your favorite dip) and serve warm.

NOTES:

Recipe variations:

  • Instead of all the seasonings, you can use 3 tablespoons of your favorite seasoning mix.
  • Use smoked paprika for a touch of smokiness, or a few pinches of cayenne for some spice.
  • Use gluten-free flour if you need to.
  • Squeeze some fresh lime over the cooked fried mushrooms.

Recipe by babaganosh

LION’S MANE STEAK

by with No Comment Lion's Mane

Known for their meaty texture and delicate, seafood-like flavor, Lion’s Mane mushrooms make the perfect plant-based steak alternative. When grilled or seared to perfection, these hearty mushrooms take on a satisfying, steak-like bite, making them an impressive main dish for vegetarians and meat-lovers alike.

Whether you’re looking for a delicious dinner that’s both indulgent and nourishing or a stunning centerpiece for your next meal, these Lion’s Mane steaks will elevate any plate.

Let’s dive into this simple yet decadent recipe that highlights the true beauty of farm-fresh mushrooms!

INGREDIENTS:  

  • 3 TBSP olive oil
  • 1 TBSP plant based butter 
  • 1 LB lion’s mane mushrooms
  • 1 TSP granulated onion
  • 1 TSP sea salt
  • 1/2 TSP fresh black pepper

INSTRUCTIONS:

  1. What a large heavy pan such as a cast iron over medium heat until very hot, about 2 mins. Add half the oil & butter, swirling to coat the pan. Use a second heavy pan or a couple of foil covered bricks to weight down and press/sear the mushrooms. Cook for 2 minutes, then remove the weight and transfer the mushrooms to a work surface. 
  2. Add the remaining oil and butter to the pan, swirling to coat. Flip the mushrooms and season the cooked side with half of the granulated onion, salt, and pepper. Return the mushrooms to the hot pan, raw side down. Return the weight to the mushrooms and press/sear the other side for 2 minutes. Remove the weight and flip the mushrooms in the pan. Season the newly cooked side with the remaining seasonings.
  3. Return the weight to the mushrooms and cook another 2 minutes repeat the process of flipping, weighting down, and searing the mushrooms until they are condensed and pressed, crispy, and golden brown with almost no liquid left in the pan, about 10 minutes total. Poke the mushrooms to test whether they are finished cooking. They should feel compact yet fleshy, the way the fleshy base of your thumb feels when you poke it while firmly making the okay sign. 

Recipe by wicked kitchen  

LION’S MANE MUSHROOM “SHRIMP” SCAMPI

by with No Comment Lion's Mane

This plant-forward twist on the beloved shrimp scampi uses Lion’s Mane mushrooms to mimic the tender, flaky texture of shrimp, creating a dish that’s as delicious as it is nourishing.

With its rich garlic butter sauce, bright lemon flavor, and a sprinkle of fresh herbs, this recipe is a feast for the senses. Whether you’re looking to cut back on seafood or simply want to try something new, this Lion’s Mane “shrimp” scampi will make your taste buds sing.

Let’s get cooking and bring this exciting, farm-fresh dish to life!

INGREDIENTS:

  • 1/2 lb Lion’s Mane Mushrooms, sliced into shrimp sized pieces
  • 3 tbsp (45 grams) olive oil, split
  • 8 oz spaghetti or linguine
  • 5 cloves garlic, minced
  • 1/2 cup (124 grams) dry white wine (I used Sauv Blanc)
  • juice of 1 lemon, divided
  • 3/4 cup vegetable stock (176 grams) 
  • Salt, pepper and red pepper flakes to taste
  • vegan parmesan (can sub nutritional yeast and/or bread crumbs)
  • Optional: 1 bunch parsley 

INSTRUCTIONS:

  1. Fill a large pasta pot with salted water and bring to a boil.
  2. Prepare the shrimp  To a large skillet: heat 1 tbsp olive oil. Once hot, add sliced mushrooms and sear about 2 minutes per side. Finish with juice of 1/2 lemon (about 1 tbsp) and salt and pepper. Remove from heat and set aside.
  3. Prepare the pasta. Once the pasta water comes to a boil: add pasta and cook according to package directions (but make sure it’s al dente!) # ProTip: reserve the pasta water instead of draining. This is a great way to stretch your sauce if needed. You can spoon some pasta water at the end until the scampi reaches your desired consistency.
  4. Prepare the scampi. To the same large skillet: heat the remaining 2 tbsp of olive oil over medium heat. Sauté the garlic for about 1 minute minutes (until straw colored). Add the white wine and simmer for 3 minutes, until the liquid reduces by about half. Add the lemon juice and vegetable broth and simmer for 5 minutes until reduced and glossy. 
  5. Add the cooked pasta to the skillet and toss to combine. Spoon in the reserved pasta water until it reaches your desired consistency. Add in the “shrimp”. Season with salt, pepper and red pepper flakes to taste. Top with vegan parmesean (or bread crumbs/nutritional yeast) and chopped parsley (if using).

LION’S MANE CRAB CAKES

by with No Comment Lion's Mane

At Gratitude Garden Farm, we’re passionate about turning fresh, farm-grown ingredients into mouthwatering meals. These Lion’s Mane Mushroom Crab Cakes by Simply Veganized are a perfect example of how mushrooms can be transformed into a plant-based version of a beloved classic. With their meaty texture and delicate flavor, Lion’s Mane mushrooms mimic the richness of crab, making these cakes a savory, satisfying alternative that even seafood lovers will appreciate.

Crispy on the outside, tender on the inside, and packed with flavor, these Lion’s Mane crab cakes are a perfect appetizer, light meal, or fun twist for your next gathering. Let’s dive in and bring this farm-fresh, plant-forward dish to life with every bite!

INGREDIENTS:

For the Crab Cakes:

  • 8-9 oz lion mane mushrooms 
  • 2.5 tsp Old Bay seasoning, divided 
  • 1 stalk celery, or 1 jalapenõ pepper, deseeded & minced
  • 2 Tbsp white onion, minced 
  • 1 Tbsp fresh parsley chopped 
  • 1/2 cup Panko crumbs 
  • 1 tsp dijon mustard 
  • 1/2 tsp salt
  • 1/2 tsp vegan Worcestershire sauce 
  • Dash hot sauce
  • 1/4 cup JUSTEGG, 1 flaxseed egg or 1 egg
  • 1 Tbsp flour

For the Remoulade Sauce:

INSTRUCTIONS: 

  1. Tear mushrooms into small pieces(like lump crab meat). In a large nonstick skillet over medium-low heat, cook mushrooms in the dry pan, stirring occasionally to release their liquid, approximately 8 to 9 minutes. Add 1/2 tsp Old Bay seasoning and cook for another minute. Remove from pan to let cool.
  2. Combine all crab cake ingredients. Refrigerate 30 minutes. 
  3. Prepare remoulade by combining ingredients. Refrigerate until ready to use. 
  4. Heat skillet over medium-high heat with 2 Tbsp oil. Form 6 patties and fry 3 minutes per side. Place on paper towel and season with salt.
  5. Serve with remoulade and lemon wedges. 

Recipe by Simply Veganized