Recipe Suggestions
Carrie's Mushroom Socca
1 cup grão de Bica
1/2-1 tsp salt
1 tsp lions mane powder
Coarse ground black pepper
Small onion, sliced thinly
Mushrooms, any mix you like
About a handful Fresh chopped rosemary
1 cup water
1 tbsp olive oil
Mix the flour, salt, black pepper and lions mane powder in a bowl. Slowly add lukewarm water, mixing all lumps in, (consistency should be like heavy cream), add the olive oil. Let the batter sit, covered for at least an hour, preferably two hours. Heat a cast iron skillet with about 3 Tbsp oil. Add the onions and mushrooms and cook until they just brown. Raise the heat and add your batter. Sprinkle with chopped rosemary. Cook about 3 minutes until the bottom is nice and set. Transfer the cast iron pan under the broiler, cook for another 3-5 minutes until the pancake is cooked through. Serve with a nice green salad or slice into wedges as a shared appetizer. I added a bit of harissa and tumeric to mine, it’s very versatile!
Balkan/Ottoman Mushroom Börek
Preheat the oven to 200C.
Cook and stir mushrooms chopped onion in a large non-stick skillet over medium heat until they released most of the water. Stir in paprika, salt, pepper and other spices of your choosing. Transfer mixture to a large bowl and let it cool.
Lay filo pastry sheets on the counter. Spoon part of the filling down the edge the sheet, then roll filo in the shape of a sausage. Roll it is spiral shape and place it in the center of a baking pan (preferably round). Make several more börek and continue the spiral shape until it fills the whole pan. Brush oil over the tops.
Bake in the preheated oven until golden brown.
Gerda's Creamy Herbal Pasta
Dice the mushrooms and sauté them in olive oil with two cloves of garlic. Salt and pepper at the end when mushrooms start to turn golden brown
Pour 500 ml of oat cream in a blender. Blend in a big handful of fresh chervil and about 7-8 leaves of sage. Add fresh pepper and blend on high.
Pour the mixture in a saucepan and heat on medium. When warm, add 1/2 container of plain Philadelphia cheese and one teaspoon of Dijon mustard. Let the mixture come to a boil for about 2 minutes.
Set aside an amount of the sautéed mushrooms for decoration.
Add the creamy herb mixture to the mushrooms and reheat.
Serve with a pasta of your choice and plate the dish with some of the sautéed mushrooms and some fresh herbs.
Garlicky Mushrooms and Herbs
This is a simple and fast recipe that will impress anyone, even the ones that "don't really like mushrooms".
If you are new to mushrooms or want to impress your guests without spending the whole afternoon cooking, try this recipe.
BBQ Pulled Mushroom Sandwich
Lion's Mane "Spare Ribs"
Lion's Mane Pasta
Mushroom Biryani
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