Cook Up Something Amazing with Our Dried Mushrooms

Ingredients:

• 1 oz dried shiitake mushrooms
   
• 4 cups chicken or veggie broth
   
• 2 tbsp soy sauce
   
• 1 tbsp miso paste (optional)
   
• 2 packs ramen noodles (discard seasoning packet)
   
• 2 boiled eggs (soft or hard, your choice)
   
• 1 baby bok choy, halved
   
• 2 cloves garlic, minced
   
• 1 tbsp sesame oil
   
• 1 scallion, sliced
   
• Chili oil (optional, for heat)
   

Instructions:

1. Soak dried shiitakes in warm water for 20 minutes. Slice once softened (reserve soaking liquid).
    
2. In a pot, heat sesame oil and sauté garlic until fragrant. Add mushrooms and stir.
    
3. Pour in broth + mushroom soaking liquid. Stir in soy sauce and miso paste. Simmer 10 minutes.
    
4. Cook ramen noodles separately, then add to broth with bok choy.
    
5. Ladle into bowls, top with soft-boiled egg, scallions, and chili oil.

Ingredients:

• 1 oz dried shiitake mushrooms
   
• 2 tbsp soy sauce
   
• 1 tbsp oyster sauce (optional, for depth)
   
• 1 tsp sugar or honey
   
• 2 cloves garlic, minced
   
• 1 tbsp fresh ginger, minced
   
• 1 tbsp sesame oil
   
• 1 tbsp neutral oil (like canola)
   
• 2 cups mixed veggies (broccoli, snap peas, peppers)
   
• Cooked jasmine rice, for serving
   

Instructions:

1. Rehydrate shiitakes in hot water 20 minutes. Drain, slice.
    
2. Mix soy sauce, oyster sauce, and sugar in a small bowl.
    
3. Heat wok/pan with oil, add garlic + ginger, sauté 1 min.
    
4. Add mushrooms + veggies, stir-fry 3–5 minutes.
    
5. Pour sauce over, stir until glossy.
    
6. Serve hot over jasmine rice.

Ingredients:

• 2 oz dried shiitake mushrooms
   
• 2 tbsp olive oil
   
• 1 tsp smoked paprika
   
• ½ tsp garlic powder
   
• ½ tsp salt
   
• Pinch black pepper
   

Instructions:

1. Rehydrate shiitakes in hot water 15 min, drain, pat dry.
    
2. Preheat oven to 375°F. Line baking sheet with parchment.
    
3. Toss mushrooms with olive oil, paprika, garlic powder, salt, and pepper.
    
4. Spread evenly on sheet.
    
5. Bake 20–25 min, flipping halfway, until crispy.
    
6. Cool slightly before eating—use as a bacon substitute in BLTs, salads, or just snack straight.

Ingredients:

• 1 oz dried Lion’s Mane mushrooms
   
• 1 large egg
   
• ¼ cup mayo
   
• 1 tbsp Dijon mustard
   
• 1 tsp Old Bay seasoning (or similar seafood spice)
   
• 1 cup breadcrumbs (panko works best)
   
• 1 tbsp chopped parsley
   
• 1 tbsp lemon juice
   
• 2 tbsp olive oil (for frying)
   
• Salt & pepper to taste
   

Instructions:

1. Rehydrate Lion’s Mane in hot water 20 min. Squeeze out liquid and shred by hand into crab-like strands.
    
2. In a bowl, mix egg, mayo, mustard, Old Bay, lemon juice, parsley, salt & pepper.
    
3. Add shredded Lion’s Mane and breadcrumbs. Mix until it holds shape.
    
4. Form into small patties.
    
5. Heat olive oil in skillet, fry patties 3–4 min per side until golden brown.
    
6. Serve with tartar sauce or spicy aioli.

Ingredients:

• 1 oz dried Lion’s Mane mushrooms
   
• 8 oz linguine or fettuccine
   
• 2 tbsp butter
   
• 3 cloves garlic, minced
   
• 1 cup heavy cream
   
• ½ cup grated Parmesan cheese
   
• ½ tsp black pepper
   
• ½ tsp salt
   
• 1 tbsp olive oil
   
• Fresh parsley, chopped, for garnish
   

Instructions:

1. Rehydrate mushrooms 20 min, slice thin.
    
2. Cook pasta to al dente, drain (reserve ½ cup pasta water).
    
3. Heat olive oil + butter in skillet, sauté garlic 1 min. Add mushrooms, cook until golden.
    
4. Pour in cream, simmer 5 min. Stir in Parmesan, salt & pepper. Add pasta water if too thick.
    
5. Toss pasta in sauce, garnish with parsley.

Ingredients

• 1 oz Lion’s Mane (rehydrate, chop)
   
• 4 bell peppers, tops off, seeds removed
   
• 1 cup cooked rice
   
• 1 cup tomato sauce
   
• 1 small onion, diced
   
• 2 cloves garlic
   
• ½ cup mozzarella cheese
   

Instructions

1. Sauté onion + garlic, add mushrooms, cook 5 min.
    
2. Mix with rice + tomato sauce.
    
3. Stuff peppers, top with cheese.
    
4. Bake 375°F, 25 min.
    

Ingredients:

• 1 oz dried maitake mushrooms
   
• 4 cups water
   
• 2 tbsp miso paste (white or red)
   
• 1 piece kombu (dried kelp), optional
   
• ½ block tofu, cubed
   
• 2 green onions, sliced
   
• 1 tsp soy sauce
   
• Optional: a few wakame seaweed flakes
   

Instructions:

1. Rehydrate maitake mushrooms in warm water 15 min, slice into bite-size pieces.
    
2. In a pot, simmer water with kombu (if using) for 10 min. Remove kombu.
    
3. Add maitake mushrooms and simmer another 5 min.
    
4. Dissolve miso paste in a small ladle of hot broth, then stir it back into the pot (don’t boil miso directly).
    
5. Add tofu and wakame, simmer 2 min.
    
6. Finish with soy sauce and garnish with green onions.
    

Ingredients:

• 1 oz dried maitake mushrooms
   
• 1 cup all-purpose flour
   
• 1 cup ice-cold sparkling water
   
• 1 egg yolk
   
• ½ tsp salt
   
• Neutral oil for frying
   
• Dipping sauce: ¼ cup soy sauce + 1 tbsp rice vinegar + ½ tsp sugar
   

Instructions:

1. Rehydrate maitake in warm water 20 min, pat dry. Break into clusters.
    
2. Heat oil in a pot to 350°F.
    
3. Mix flour, yolk, salt, and sparkling water gently (lumpy is fine—don’t overmix).
    
4. Dip mushrooms in batter, fry 2–3 min until golden and crispy.
    
5. Drain on paper towels. Serve hot with dipping sauce.

Ingredients:

• 1 oz dried maitake mushrooms
   
• 1 cup wild rice blend
   
• 2 cups chicken or veggie broth
   
• 2 tbsp olive oil
   
• 1 shallot, minced
   
• 2 cloves garlic, minced
   
• ¼ cup toasted slivered almonds
   
• 1 tbsp fresh thyme (or ½ tsp dried)
   
• Salt & pepper to taste
   

Instructions:

1. Rehydrate maitake mushrooms in hot water 20 min, slice.
    
2. Cook wild rice in broth according to package directions.
    
3. In skillet, heat olive oil. Sauté shallot + garlic 2 min.
    
4. Add maitake and thyme, cook until tender.
    
5. Stir in cooked wild rice, season with salt & pepper.
    
6. Top with toasted almonds before serving.

Ingredients

• ½ oz dried reishi, simmered in 1 cup water 30 min (reduce to ½ cup)
   
• 2 tbsp soy sauce
   
• 1 tbsp olive oil
   
• 1 tbsp balsamic vinegar
   
• 1 garlic clove, minced
   

Instructions

1. Mix reduced reishi brew with rest.
    
2. Marinate chicken, beef, or tofu 1–2 hrs before cooking.

Ingredients

• ½ oz reishi simmered in 2 cups broth, strained
   
• 2 tbsp butter
   
• 2 tbsp flour
   
• 1 tsp thyme
   
• Salt & pepper
   

Instructions

1. Make roux with butter + flour.
    
2. Slowly whisk in hot reishi broth.
    
3. Add thyme, simmer 5 min.

Ingredients

• 1 oz reishi
   
• 6 cups beef/veg broth
   
• 2 carrots, 2 celery, 1 onion
   
• 2 cloves garlic
   
• 2 cups diced potatoes
   

Instructions

1. Simmer reishi + broth 40 min, strain.
    
2. Use broth to cook veggies + potatoes until tender.
    

Ingredients

• ½ cup strong chaga brew (simmered)
   
• 1 cup ketchup
   
• 2 tbsp apple cider vinegar
   
• 2 tbsp brown sugar
   
• 1 tsp smoked paprika
   
• 1 tsp onion powder
   

Instructions

1. Combine all in saucepan.
    
2. Simmer 10 min until thick.
    
3. Brush on grilled meat/veg.

Ingredients

• 2 tbsp ground chaga powder
   
• 1 tbsp smoked paprika
   
• 1 tbsp brown sugar
   
• 1 tsp garlic powder
   
• 1 tsp onion powder
   
• ½ tsp cayenne
   
• Salt & pepper
   

Instructions

1. Mix spices.
    
2. Rub generously on meat/veg before roasting/grilling.

Ingredients

• 1 cup oats
   
• ½ cup nut butter
   
• ¼ cup honey
   
• ¼ cup cocoa powder
   
• 2 tsp chaga powder
   
• Pinch salt
   

Instructions

1. Mix all until sticky dough forms.
    
2. Roll into balls, chill 30 min.

Ingredients

• 1 oz oyster mushrooms (rehydrate, slice, save liquid)
   
• 4 cups broth
   
• 1½ cups arborio rice
   
• ½ cup white wine
   
• ½ cup Parmesan
   
• Onion, garlic, butter, parsley
   

Instructions

1. Sauté onion + garlic in butter. Add rice, toast.
    
2. Deglaze with wine.
    
3. Ladle in stock gradually, stir.
    
4. Add mushrooms mid-way + soaking liquid.
    
5. Finish with cheese + parsley.

Ingredients

• 1 oz oyster mushrooms (rehydrate, tear strips)
   
• 1 tbsp oil
   
• 1 tsp chili powder, ½ tsp cumin
   
• 6 corn tortillas
   
• Toppings: lime crema, onion, cilantro
   

Instructions

1. Sear mushrooms in oil.
    
2. Season with spices.
    
3. Serve in tortillas with toppings.
    

Ingredients

• 6 cups broth
   
• 1 star anise, 1 cinnamon stick, 3 cloves, ginger, onion
   
• 1 oz oyster mushrooms (rehydrate, slice, save liquid)
   
• 8 oz rice noodles
   
• Garnishes: bean sprouts, basil, lime, jalapeño
   

Instructions

1. Simmer broth with spices 30 min.
    
2. Add mushrooms + soaking liquid.
    
3. Cook noodles separately, assemble bowls.
    
4. Garnish heavily.
    

Ingredients

• 1 oz dried cremini (soak 20 min, slice; reserve 1 cup soaking liquid, strained)
   
• 2 tbsp butter
   
• 1 small onion, minced
   
• 2 cloves garlic, minced
   
• 1 tsp sweet paprika
   
• 1 tbsp flour
   
• 1 cup low-sodium beef or veg broth
   
• ½ cup sour cream
   
• 1 tsp Dijon mustard
   
• 8 oz egg noodles, cooked
   
• Salt, pepper, chopped parsley
   

Instructions

1. Melt butter; sauté onion 3–4 min. Add garlic 30 sec.
    
2. Add cremini; cook 3–4 min. Stir in paprika and flour 30 sec.
    
3. Whisk in broth + ½–1 cup soaking liquid; simmer 5–7 min until lightly thick.
    
4. Off heat, whisk sour cream + Dijon (temper with a little hot sauce first so it won’t curdle). Season.
    
5. Toss with noodles; finish with parsley.

Ingredients

• 1 oz dried cremini (rehydrate, slice; reserve liquid)
   
• 1 cup farro, rinsed
   
• 2 cups veg or chicken broth
   
• 1 tbsp olive oil
   
• 1 shallot, minced
   
• 1 tsp thyme (or 2 tsp fresh)
   
• 2 tbsp dry sherry or white wine (optional)
   
• 2 tbsp grated Parmesan (optional)
   
• Zest of ½ lemon, salt & pepper
   

Instructions

1. Cook farro in broth until tender (20–25 min); drain if needed.
    
2. Sauté shallot in oil 2 min; add cremini + thyme; cook 3–4 min.
    
3. Deglaze with sherry (optional); reduce 30 sec. Stir in ¼–½ cup mushroom soaking liquid.
    
4. Fold in farro, lemon zest, Parmesan; season to taste.

Ingredients

• 1 oz dried cremini (rehydrate, slice)
   
• 1 large onion, thinly sliced
   
• 1 tbsp butter + 1 tbsp olive oil
   
• 1 prebaked flatbread or pizza crust (10–12")
   
• 1 cup shredded mozzarella/provolone
   
• 2 tsp fresh thyme leaves
   
• 1–2 tbsp balsamic glaze
   
• Salt & pepper
   

Instructions

1. Cook onions in butter/oil on low, 18–22 min until deeply golden; season.
    
2. Heat oven to 425°F. Top crust with cheese, onions, cremini, thyme; season lightly.
    
3. Bake 8–10 min until melted and edges crisp. Drizzle balsamic to finish.

Ingredients

• 1½ oz dried portobello slices (rehydrate; reserve 1 cup liquid)
   
• 2 tbsp olive oil
   
• 1 small onion (diced), 2 carrots (sliced)
   
• 2 cloves garlic, minced
   
• 1 tbsp tomato paste
   
• 1 cup dry red wine
   
• 1½ cups veg broth
   
• 1 tbsp soy sauce
   
• 1 tsp thyme + 1 bay leaf
   
• 1 tbsp butter mixed with 1 tbsp flour (beurre manié)
   
• Salt & pepper; chopped parsley
   

Instructions

1. Sauté onion & carrots in oil 5–6 min; add garlic 30 sec.
    
2. Stir in tomato paste 1 min; add portobello. Pour in wine; reduce by half.
    
3. Add broth, ¾ cup soaking liquid, soy, thyme, bay. Simmer 20–25 min.
    
4. Stir in beurre manié; simmer 2–3 min to thicken. Season, parsley. Serve over mashed potatoes or polenta.

Ingredients

• 1 oz dried portobello (rehydrate, pat dry, slice)
   
• 1 red onion (sliced), 1 red + 1 green bell pepper (sliced)
   
• 1½ tbsp oil
   
• 1 tsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika, ¼ tsp oregano
   
• Salt & pepper
   
• 8 small flour tortillas
   
• Lime wedges, cilantro; optional sour cream
   

Instructions

1. Toss mushrooms with half the oil + spices; sear in a hot skillet until browned; remove.
    
2. Add remaining oil; cook onions/peppers until tender-charred.
    
3. Return mushrooms; season, squeeze lime. Serve with tortillas and toppings.

Ingredients

• 1 oz dried portobello (rehydrate, slice)
   
• 2 tbsp olive oil
   
• 2 tbsp balsamic vinegar
   
• 1 tbsp soy sauce
   
• 1 tsp maple syrup
   
• 1 tsp Dijon mustard
   
• 2 cups cooked grains (quinoa, rice, or farro)
   
• 1½ cups roasted veg (broccoli, sweet potato, or zucchini)
   
• Handful arugula or baby spinach
   
• Toasted pepitas or almonds; salt & pepper
   

Instructions

1. Whisk balsamic, soy, maple, Dijon.
    
2. Sauté mushrooms in oil 3–4 min; pour in glaze and reduce to syrupy, 1–2 min.
    
3. Build bowls with grains, greens, roasted veg; top with glazed portobello and nuts. Season.