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 Serves 2 · 15 minutes

Ingredients

• 12 oz blue oyster mushrooms
• 2 tbsp neutral oil (canola, grapeseed, or peanut)
• 1 tbsp butter
• 1 clove garlic, minced
• Salt and pepper

Steps

1. Tear the mushrooms into bite-size pieces and pat dry.
2. Heat the oil in a pan over medium-high until shimmering. Add the mushrooms in a single layer, working in batches so you don't crowd them.
3. Leave them undisturbed 2 to 3 minutes until the edges crisp and go golden, then flip.
4. Add the butter and garlic, toss 1 minute, and season with salt and pepper.
5. Serve over toast, eggs, or pasta.

Serves 2 to 3 (makes 6 tacos) · 20 minutes

Ingredients

• 12 oz blue oyster mushrooms, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp taco seasoning (or 1 tsp cumin, 1 tsp chili powder, 1/2 tsp paprika)
• 6 small tortillas, warmed
• Toppings: shredded lettuce, diced tomato, cheese, sour cream, lime

Steps

1. Heat the olive oil in a pan over medium. Add the garlic and cook 1 minute until fragrant.
2. Add the sliced mushrooms and taco seasoning. Cook 6 to 8 minutes until tender and browned at the edges.
3. Warm the tortillas.
4. Fill and top as you like, and finish with a squeeze of lime.

Serves 4 · 20 minutes

Ingredients

• 1 lb blue oyster mushrooms, torn
• 4 tbsp butter
• 3 cloves garlic, minced
• 1/4 cup dry white wine
• 1 cup heavy cream
• 12 oz pasta or egg noodles, cooked
• Fresh herbs, salt, and pepper

Steps

1. Melt the butter in a pan over medium. Add the mushrooms and cook until the released liquid evaporates and they brown, about 6 to 8 minutes.
2. Add the garlic and cook 1 minute.
3. Pour in the wine to deglaze, then stir in the cream. Simmer 3 to 4 minutes to a sauce.
4. Toss with the cooked pasta, season, and finish with herbs.

Serves 2 · 15 minutes

Ingredients

• 8 to 12 oz black king mushrooms
• 2 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic, thinly sliced
• 1/4 tsp ground nutmeg
• Parsley and lemon zest
• Salt and pepper

Steps

1. Slice large mushrooms in half lengthwise; leave small ones whole.
2. Heat the oil in a pan over medium. Set the mushrooms cut-side down and cook, undisturbed, 3 minutes.
3. Season, then toss and cook until golden all over, about 5 minutes.
4. Lower the heat, add the butter, garlic, and nutmeg, and cook 2 to 3 minutes until the garlic is toasted.
5. Off the heat, finish with parsley and a little lemon zest.

Serves 2 · 15 minutes

Ingredients

• 8 oz black king mushrooms, scored in a light crosshatch
• 2 tbsp vegetable oil
• 2 tbsp butter
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 1 tbsp soy sauce
• 1 tbsp honey
• Sesame seeds and sliced scallion

Steps

1. Heat the oil in a pan over medium-high. Add the mushrooms and cook until golden.
2. Flip, lower the heat, and add the butter, ginger, and garlic. Sauté until the second side is golden.
3. Add the soy sauce and honey, turn off the heat, and toss.
4. Top with sesame seeds and scallion. Great over rice.

Serves 2 to 3 · 20 minutes

Ingredients

• 8 oz black king mushrooms, sliced into coins or planks
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 scallions, cut into 2-inch pieces
• 1 tbsp minced ginger
• 2 cloves garlic, minced
• Sauce: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil
• Steamed rice, to serve

Steps

1. Whisk the sauce ingredients together and set aside.
2. Heat 1 tbsp oil in a wok or large pan over high. Sear the mushrooms until golden and firm, then remove.
3. Add the remaining oil, then the bell pepper, snap peas, ginger, and garlic. Stir-fry 2 to 3 minutes until crisp-tender.
4. Return the mushrooms, add the scallions, pour in the sauce, and toss 1 minute until glossy.
5. Serve over steamed rice.