Lion’s Mane & Salmon Cakes

8 ounces Lion’s Mane mushrooms

6 ounce can Wild Caught, skinless, boneless Salmon

3 tablespoons finely chopped chives

1 cup fresh bread crumbs

1/3 red bell pepper finely chopped

5 tablespoons mayonnaise

Salt and pepper to taste

Olive oil for cooking

Finely shred Lion’s Mane and sauté for 5 – 8 minutes until wilted and moisture has evaporated.

Put in strainer and using a fork, press until the moisture is out.  Then using a paper towel press again, until fairly dry.  Place on a cutting board and finely chop until about the same consistency of the salmon.

Drain the salmon in the same strainer and using a fork press until the liquid is gone and is finely mashed. 

Add all the ingredients in a small bowl, Lion’s Mane, salmon, chives, bread crumbs, bell pepper and mayonnaise.  Salt and pepper as desired. Mix well and form into 6 rounded patties.

Warm oven to 350 degrees.  In a non-stick skillet with a little Olive oil, heat for a couple of minutes at medium heat, then add the patties.  Cook for 2 -3 minutes on each side until they are nicely browned.  Remove from the pan and place on a baking sheet and bake in the pre-heated oven for 5 minutes or until heated through. The cakes should be crisp on both sides.

Recipe by Linda Merlin

Lion’s Mane Curry

½ to ¾ pound of Lion’s Mane torn into 1” pieces

3 tsp yellow Curry Powder

1 tsp sea salt

½ tsp fresh ground pepper

2 tablespoons Olive Oil

½ medium onion, chopped

½ cup chopped celery

1 (14 ounce) can coconut milk (full fat)

1 (2”) piece of chopped fresh ginger

4 garlic cloves – chopped

¼ cup chopped cashews (optional)

5 ounces fresh spinach

Brown or White Rice

Sauté the onion in olive oil for 3 minutes.  Add the Lion’s Mane, garlic, ginger, celery and continue to sauté until nicely browned and tender.  Add salt, pepper, and curry powder, coat evenly.  Add the coconut milk, and stir until smooth.  When the mixture is hot, add the spinach and stir gently.  Add Cashews if desired.

Service on a bed of rice.

Shiitake Mushroom, Ham and Cheese Quiche


1 – 9” pie crust

3 eggs

1 cup cheddar/jack cheese shredded

1 cup diced ham

1/3 – ½ pound fresh Shiitake mushrooms sliced

1 cup of milk or half and half

½ tsp salt


Line 9” pie pan with crust and trim to fit the dish.  Spread ¾ of the cheese in the bottom of the dish, add the diced ham and mushrooms. Salt to taste.

Whisk the 3 eggs until frothy, then add the milk and mix.  Pour over the ingredients in the dish. Top with the remaining cheese to create a lightly browned top.

Bake at 350 degrees for 45 – 55 minutes.  Rest 10 – 15 minutes before serving.

Oven Roasted Shiitake Mushrooms

½ to 1 pound Shiitake mushrooms

Olive Oil


Pre-heat the oven to 450 degrees

Place the mushrooms on a baking sheet (or two) they can be touching.

Drizzle with Olive oil, lightly salt and toss with a spatula

Bake for 10 minutes, gently toss the mushrooms and bake another 10 minutes

If you are using small mushrooms cut the time back to 15 minutes in the oven.

These make a great snack, hot out of the oven, or place in Sealed container to use all week, or cool and put the whole thing in the freezer.  Once they are frozen put them in a ziplock freezer bag and use for soups. 

Lion’s Mane Nuggets with Tartar Sauce

½ Pound Lion’s Mane separated into nugget sized pieces

Prepare Batter: Mix well and not too thick

1 cup flour

1 tsp Old Bay Seasoning

1 tsp Cajun spice

1 TBS Corn Starch

1 Cup Ginger Beer (Regular Beer, Milk or Almond Milk)

Heat  enough Canola Oil to 350 Degrees, to keep the LM from sinking to the bottom, about 3” deep.

While the Oil is heating dip each piece of Lion’s Mane in the batter and set on a wire rack.  When the oil is hot enough (test by dropping a little batter in the pan) add the LM, and cook for approximately 3 minutes, then turn over for 3 more minutes.  When done move to a paper towel lined tray and keep warm, while you cook the rest.

Tartar Sauce: 

½ cup mayonnaise

3 TBS Dill Pickle Relish

½ tsp Dried Dill

Shiitake Mushroom Risotto


6 cups Chicken Broth

3 tablespoons Olive Oil (divided)

3/4 of a pound of Shiitake Mushrooms (thinly sliced or baby Shiitakes whole)

½ teaspoon salt

½ teaspoon black pepper

½ cup minced red onion or shallots

1 ½ cups arborio rice

4 tablespoons butter

1/3 cup Parmesan cheese


  1. In a medium saucepan, heat the chicken broth to a simmer.
  2. Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over high heat. Add in the mushrooms, season with salt and pepper, and sauté until nicely browned, 7 – 8 minutes. Remove them from the pan and set them aside for now.
  3. In the same skillet heat 2 tablespoons of olive oil. Sauté the shallots or onions for a minute or two and then add in the rice. Toast the rice in the olive oil for about 3 to 4 minutes until golden.
  4. Pour in 1 cup of the simmering chicken broth in with the rice, stirring constantly. Once the rice absorbs all of the liquid, reduce the heat to medium and continue adding in broth 1/2 cup at a time until all 6 cups of chicken broth have been added in and absorbed. Stirring consistently will help the rice cook evenly. It should take about 30 minutes to add the entire 6 cups of chicken broth.
  5. Once all the liquid has been used, stir in the mushrooms, the butter, and the parmesan. Taste, and salt and pepper to taste.

Shiitake Mushroom and Four Cheese Flatbread

This is a quick easy recipe for busy days.  It serves four people.


4 Naan Bread

1 pound Shiitake mushrooms

2 Tablespoons butter

5 ounces herb Feta or Goat Cheese

2 cups grated Mozzarella cheese

1 cup Parmesan cheese

½ cup of your favorite sauce (Alfredo, Caesar, Red Pizza)

Sauté the mushrooms in the butter until lightly browned. Preheat oven to 350 degrees. Spread the sauce evenly between the Naan, add the Feta, the mushrooms, mozzarella and top with Parmesan cheese.  Bake for 12 minutes, until nicely browned.

Spicy Shiitake Mushrooms and Green Beans

3 Tablespoons Soy sauce

3 Tablespoons Water

1 ½ Tablespoons dry Sherry or White wine

½ teaspoon toasted sesame oil

1 ¼ teaspoons sugar or substitute

½ teaspoon cornstarch

¼ teaspoon Red Pepper flakes

¼ teaspoon mustard

Extra Virgin Olive Oil & Vegetable Oil

1# green beans ends trimmed

8 oz. Fresh Shiitake mushrooms, stems trimmed and sliced

3 cloves garlic

1 tablespoon Fresh grated ginger

Mix the first 8 ingredients together in a bowl with a whisk and set aside.

Heat two tablespoons of vegetable oil in a frying pan or wok until oil is hot.  Add green beans and stir until they are nicely browned to your liking and tender, about 7 – 10 minutes.  Transfer to a plate.

Add one tablespoon of Olive oil to frying pan or wok and sauté the Shiitake mushrooms over medium heat until they are browned about 7 – 10 minutes.  Add the garlic and ginger and stir often for about 2 minutes.

Return the green beans to the pan or wok for about 30 seconds, until warm again, the add the ingredients you set aside in the bowl.  Stir gently for about 30 seconds until well covered with the sauce and warm. 

Mushroom Sloppy Joes

Serves 6

12 oz. shiitake mushrooms

7 oz. smoked or firm tofu drained, cut into 1 “-2” pieces

1 medium onion, cut into a few large pieces

¼ cup plus 3 Tbsp. vegetable oil

5 garlic cloves, finely chopped

¼ cup gochujang (Korean hot pepper paste)

1 tsp. five-spice powder

½ tsp. ground cumin

3 Tbsp. Shaoxing wine or medium-dry sherry

2 Tbsp. vegetarian mushroom oyster sauce

Kosher salt

2 Tbsp. vegetable oil

1 tsp. toasted sesame oil

6 English muffins, split or Sesame Buns

2 green onions, thinly sliced

½ cup coarsely chopped cilantro

1 Tbsp. toasted sesame seeds

Working in batches, pulse button and shiitake mushrooms in a food processor until finely chopped. Transfer to a medium bowl.

Working in batches, pulse tofu in food processor until pea-size. Transfer to a small bowl.

Pulse onion in food processor until very finely chopped. Transfer to another small bowl.

Heat ¼ cup oil in a large pot over medium. Cook mushrooms, stirring occasionally, until browned and shrunken by about one third, 8-10 minutes. Transfer mushrooms back to their bowl. Wipe out pot.

Heat remaining 3 Tbsp. oil in pot over medium. Add onion and garlic and cook, stirring occasionally, until onion is tender and browned around the edges, 8-10 minutes.

Add gochujang, five-spice, cumin, and tofu to pot and cook, stirring, until tofu and onion are coated, about 2 minutes. Pour in wine and cook just until alcohol smell has burned off, about 1 minute. Add oyster sauce and 4 cups water and return mushrooms to pot. Partially cover pot and cook mushroom mixture until mixture is thickened and very soft and silky, 50-65 minutes. Remove from heat and season with salt.

Whisk vegetable oil and sesame oil in a small bowl to combine, then brush cut sides of each English muffin with oil mixture.

Heat a large nonstick skillet over medium-high. Cook English muffins, cut sides down, until golden brown underneath, about 1 minute. Transfer to plates, arranging cut side up.

Spoon some mushroom mixture onto bottom halves of English muffins or Sesame buns and top with green onions, cilantro, and sesame seeds.

Shiitake Mushrooms and Snow Peas

This is a great side dish for fish and chicken, and provides vivid green eye appeal to go along
with the crunchiness. Do not overcook the Snow Peas!

1 pound Snow Peas – ends and any strings removed
½ pound fresh Shiitake mushrooms
2 teaspoons Extra Virgin Olive Oil
1 teaspoon Sesame Oil (Hot if you like a kick)
¼ cup dry white wine or dry sherry
2 tablespoons Natural Soy sauce

Trim the stem ends from the mushrooms and save for soup. Slice the mushrooms into ¼ inch
wide slices. Heat the oils in a skillet and add the mushrooms. Sauté over medium heat, stirring,
until the mushrooms just begin to brown. Add the wine and Soy sauce, cook for one minute.

Shiitake Mushrooms and Snow Peas

Add the peas, cook and stir for about two to three minutes, until tender, but still crunchy! Most
of the liquid should be evaporated. Serve immediately.