At Ferg’s Fabulous Fungi, our Lion’s Mane and Blue Oyster grow kits aren’t just about growing food, they’re about creating an experience. And once you’ve harvested your mushrooms, the real magic begins.
Here are a few flavor-forward recipes that let your harvest shine.
Crispy Lion’s Mane Hot Honey Bites
Ingredients
- 2 cups Lion’s Mane mushrooms (torn into bite-sized chunks)
- ½ cup flour
- ½ cup milk (or plant-based)
- 1 tsp paprika
- 1 tsp garlic powder
- Umami Seasoning (garlic, onion, sea salt, jalapenos, mushrooms)
- Oil for frying
Hot Honey:
- ¼ cup honey
- 1–2 tsp chili flakes
Instructions
- Whisk together flour, milk, and spices into a batter.
- Dip mushroom pieces into batter.
- Fry until golden and crispy.
- Warm honey with chili flakes and drizzle over the top.
Crispy Blue Oyster Mushroom Tacos
Ingredients
- 2–3 cups Blue Oyster mushrooms (torn into clusters)
- ½ cup flour
- ½ cup plant milk
- 1 tsp smoked paprika
- 1 tsp garlic powder
-
Umami Seasoning (garlic, onion, sea salt, jalapenos, mushrooms)
- Oil for frying
Toppings:
- Shredded cabbage
- Lime crema or vegan sauce
- Pickled onions
- Cilantro
Instructions
- Mix flour, milk, and spices into a batter.
- Dip mushroom clusters into batter.
- Fry until crispy and golden.
- Assemble tacos with toppings and a squeeze of lime.
Creamy Mushroom Pasta with Crispy Blue Oyster “Bacon”
Ingredients
- 2 cups Blue Oyster mushrooms
- 8 oz pasta of choice
- 1 cup heavy cream (or cashew cream)
- 3 cloves garlic
- ½ cup parmesan
- Olive oil
- Salt + pepper
- Fresh thyme
Instructions
- Tear mushrooms into thin strips and sauté until crispy (this is your “bacon”) Set aside.
- Cook pasta and reserve some pasta water.
- In the same pan, sauté garlic, add cream, and simmer.
- Stir in parmesan and a splash of pasta water.
- Toss pasta in sauce and top with crispy mushrooms and thyme.
Finish with cracked pepper and extra parm.