Everything we actually make with our own harvest — from a fifteen-minute garlic butter side to Lion's Mane steaks over creamy polenta. Weights in grams, honest timings, and the source credited under every method.
39 recipes
A few of our favourite videos on getting the most out of gourmet mushrooms.
Chef Masterclass
Watch legendary chef Derek Sarno demonstrate his famous pressing and marinating technique to achieve a perfect, medium-rare meaty texture using fresh Lion's Mane.
Quick Recipe
A fast, high-energy look at the incredible transformation from a raw mushroom into a sizzling, seared steak. Pure culinary innovation in under 30 seconds!
Crispy & Savory
A brilliant, fast-paced hack showing you how to turn fresh Oysters into a flavor-packed, crispy delight in minutes.
Gourmet Guide
Discover how to maximize the incredible textures and deep savory notes of fresh King and Blue Oysters. A must-watch for any home chef.
Chef's Special
Another brilliant take on preparing our gourmet mushrooms. Discover new flavor profiles and cooking techniques to elevate your home dining.
Instagram Inspiration
See how versatile this amazing mushroom can be. A perfect thick, meaty texture that absorbs flavors beautifully.
Everything on this page starts with mushrooms cut fresh to order. Tell us what you need and we will sort the rest.
Ingredients
Method
Season the slices with salt and pepper and dust lightly with flour. Heat the oil in a frying pan until it just starts to smoke. Shake off any excess flour and fry the slices until golden on both sides. Turn the heat down to medium and add the butter, garlic and herbs. Toss occasionally until the garlic turns golden. Serve straight away with the pan juices spooned over.
Adapted from Zach Papaleoni (Spore to Fork) for North Spore.
Lion's ManeIngredients
Method
Gently soften the ginger and spring onion whites in the oil. Add the stock, soy sauce, salt, pepper and sesame oil and bring to a simmer. Add the mushrooms and simmer for 5 minutes. Pour in the eggs in a thin stream while stirring. Serve topped with the spring onion greens.
Adapted from Zach Papaleoni (Spore to Fork) for North Spore.
Lion's ManeIngredients
Method
Mix the flour, cornmeal, cayenne, 7.5 g Old Bay, salt and pepper. Coat each slice in the mix, then in the egg, then in the mix again. Heat the oil until a pinch of coating sizzles. Fry until golden on both sides and drain on a rack. Sprinkle with the remaining Old Bay. Spread the buns with mayo and layer up the lettuce, tomato and mushroom.
Adapted from Zach Papaleoni (Spore to Fork) for North Spore.
Lion's ManeIngredients
Method
Gently soften the onion, celery and garlic. Add the butter and flour and cook for about 3 minutes, until it smells nutty. Gradually whisk in the stock, milk, cream and sherry, then add the Worcestershire sauce, dill and cayenne. Bring to a simmer, partly cover and cook gently for 30 minutes. Stir often and scrape the bottom so it doesn't catch. Add the mushrooms, simmer for 5 more minutes and serve garnished with chives.
Adapted from Zach Papaleoni (Spore to Fork) for North Spore.
Lion's ManeIngredients
Method
Mix everything from the mushrooms to the breadcrumbs and loosely shape into 6 cakes. Melt the butter in a non-stick pan over a medium heat. Once it stops foaming, fry the cakes until golden on both sides and cooked through, with a core temperature of 68 °C. Turn the heat down if the butter starts to brown. Drain briefly, then serve in the rolls with remoulade, chives and lemon.
No Old Bay? Mix smoked paprika, celery salt and a little mustard powder.
Adapted from Zach Papaleoni (Spore to Fork) for North Spore.
Lion's ManeIngredients
Method
Simmer the polenta in the salted water for 35–45 minutes, stirring now and then, until thick and no longer gritty. Meanwhile, warm the oil and 15 g of the butter in a large frying pan over a medium heat with the garlic, herbs, chilli flakes and a pinch of salt. Sear one mushroom steak for 5–6 minutes until deep golden, then flip. Add another 15 g of butter and keep spooning the foaming butter over the steak for 4–5 minutes. Rest it on a board and repeat with the second steak, adding butter as needed. For the sauce, turn the heat to low and let the pan cool slightly. Add the wine and reduce by half, then stir in the cream. Remove the herbs and garlic and finish with the balsamic, salt and pepper. Spoon polenta onto plates, top with the steaks and pour over the sauce. Don't let the herbs burn while you baste.
Adapted from Justine Doiron.
Lion's ManeIngredients
Method
First sear the Lion's Mane in a dry pan until it stops releasing water, then add a little butter and fry until golden. Set aside. Cook the pasta in salted water and keep a mugful of the cooking water. Melt the butter in a large frying pan and soften the onion and garlic. Add the thyme and let it cook for a minute. Add the mushrooms and cream and let it bubble gently for a few minutes. Toss in the pasta, loosening with pasta water if needed. Stir through the Parmesan, remove the thyme sprigs and serve with extra cheese and black pepper.
Adapted from Table for Two.
Lion's ManeIngredients
Method
Heat the orange juice, sugar, vinegar, tamari, garlic-ginger paste and chilli flakes until it just boils. Stir in the cornflour slurry and simmer until thick, then take off the heat. Brown the Lion's Mane in a single layer in a lightly oiled non-stick pan, without crowding. Add two large spoonfuls of the sauce and cook until the juices are released, then set aside. Heat the frying oil, roll the mushroom pieces in cornflour and fry in small batches for about a minute until golden. Drain on kitchen paper. In a clean pan, fry the onion and pepper on a high heat for 3–4 minutes. Add the garlic-ginger paste for a minute, then the fried mushrooms, spring onions and remaining sauce. Toss for 2–3 minutes and serve over rice with spring onions and sesame seeds.
Adapted from Far West Fungi.
Lion's ManeIngredients
Method
Blend the garlic, salt, avocado, lime juice, yoghurt and sriracha until smooth. Keep about 60 ml aside for topping and mix the rest with the cabbage, carrot, coriander and jalapeño. Dry-fry the Lion's Mane in a pan over a medium heat until any released water has gone. Add the oil, paprika and cumin and cook, stirring gently, for 15–20 minutes until golden. Fill the tortillas with mushrooms, slaw and the reserved crema.
Adapted from NeuroTrition.
Blue OysterIngredients
Method
Pat the mushrooms dry and trim off the tough base of the cluster. Heat the oil in a large non-stick pan over a medium-high heat. Add the mushrooms in a single layer, working in batches if needed. Leave them untouched until golden and crisp underneath, then season and toss. Tip onto a plate and take the pan off the heat. Add the butter, garlic and herbs to the hot pan and swirl until the butter melts and smells garlicky. Pour over the mushrooms and serve straight away.
Adapted from Food Faith Fitness.
Blue OysterIngredients
Method
Heat the butter and oil in a frying pan over a medium heat. Add the mushrooms, season and fry for 5–10 minutes, stirring often, until golden at the edges. Meanwhile, toast and butter the bread. Pile the mushrooms on top. For a richer version, stir in a little cream and parsley at the end.
Adapted from GroCycle.
Blue OysterIngredients
Method
Heat the oil and butter in a wide pan and soften the onion and garlic for about 7 minutes. Turn the heat up, add the mushrooms and fry for about 5 minutes until they colour. Stir in the paprika, then the flour. Pour in the wine, scraping up the bits from the pan, and boil for a minute. Add the stock and boil for 5 minutes until it starts to thicken. Stir in the crème fraîche and heat through. Add the lemon juice, season and serve.
Adapted from GroCycle.
Blue OysterIngredients
Method
Bring the water or stock to the boil with the lime leaves and lemongrass, then simmer for 5 minutes. Add the chillies, coconut milk, mushrooms and greens and simmer for another 5 minutes until the mushrooms are tender. Turn off the heat and stir in the lime juice, soy sauce and coriander. For a more filling bowl, add noodles for the last 5 minutes.
Adapted from GroCycle.
Blue OysterIngredients
Method
Cook the noodles, drain and keep in cold water. Heat a wok until smoking, add the sesame oil, then the garlic and ginger for 30 seconds. Add the mushrooms and stir-fry for 3–4 minutes until browning. Add the vegetables and stir-fry for another 4–5 minutes so they stay a little crunchy. Pour in the soy mixture, then the drained noodles and any sprouts or seeds. Toss for a minute, squeeze over the lemon and serve.
Adapted from GroCycle.
Blue OysterIngredients
Method
Before cooking, throw away any mussels with broken shells or open ones that don't close when tapped. Soften the leek whites and garlic in half the butter, then lift out. Fry the bacon until pale golden and lift out. Add the rest of the butter, the mushrooms and thyme, fry until wilted and lift out. Pour the wine into the pan, bring to the boil, add the mussels, cover and cook for 4–5 minutes. Throw away any that haven't opened, and lift out the rest. Add the stock and curry paste, bring to the boil, add the leek greens and simmer for 5 minutes. Take most of the mussels out of their shells (keep a few whole to garnish), chop them and return everything to the pan with the crème fraîche. Heat through and finish with the whole mussels and parsley.
Adapted from Tesco Real Food.
Blue OysterIngredients
Method
Mix the marinade and leave the mushrooms in it for anything from 5 minutes to an hour. Mix the breadcrumbs with the onion flakes, garlic powder, salt, pepper and chilli. Dip each mushroom in flour, then egg, then the breadcrumb mix, covering it fully. Heat the frying oil to 190 °C (a spoon handle dipped in should give a ring of small bubbles). Fry a few at a time, without crowding, for about 5 minutes until deep golden. Drain on kitchen paper, sprinkle with salt and serve with lemon.
Adapted from the North American Mycological Association (recipe by Robert Courteau).
Blue OysterIngredients
Method
Fry the shallot in the oil, then add the mushroom strips and smoked paprika. Cook for a few minutes. Add the sugar and the barbecue sauce mixed with the water. Simmer, partly covered, over a low heat for about 20 minutes. Towards the end, stir often so the liquid cooks off without catching. It's ready when the sauce is thick and coats every strip. Serve in a burger bun or with slaw.
Oven version: toss the mushrooms with 30 ml oil and the paprika and roast at 200 °C for about 20 minutes. Stir in the barbecue sauce diluted with 75 ml water and cook until sticky. The original uses king or black pearl oyster; torn Blue Oyster works well too.
Adapted from Deliacious via La Mycosphère.
Blue OysterIngredients
Method
Mix the marinade and toss the shredded mushrooms in it for 5–10 minutes. Fry the onion in 15 ml oil over a medium heat for 5–8 minutes until soft and golden, then set aside. Turn the same pan up high and fry the mushrooms in a single layer, in batches, for 10–15 minutes until crisp. Add a splash of oil if they look dry. Divide the mushrooms and onions into four piles in the pan, lay the cheese on top and cover until melted. Lift each pile into a roll.
Adapted from My Pure Plants.
Blue OysterIngredients
Method
Heat 30 ml of the oil with the butter and fry the mushrooms in batches until browned at the edges. Set aside. Add the remaining oil and soften the shallots for 6–7 minutes, then the garlic for 2 minutes. Add the wine and boil for 2 minutes to a glaze. Add 300 ml of the stock and boil for 3–4 minutes. Return the mushrooms with the rest of the stock and simmer for about 5 minutes until tender. Blend, leaving a few chunks. Return to the pan, add the crème fraîche and simmer for 5 minutes. Season and scatter over the herbs.
Adapted from GroCycle.
King OysterIngredients
Method
Slice the stems into 2 cm rounds, discarding the very end. Lightly score a diamond pattern into both cut faces. Put the rounds in a small container with the stock, garlic and miso, rubbing the miso in with your fingers to dissolve it. Cover and marinate in the fridge for at least 30 minutes, or up to overnight. Lift out and pat dry. Season one side with salt and pepper. Heat the oil until it just smokes and lay the rounds in seasoned-side down. Season the top side. Once the underside starts to char (2–3 minutes), flip and sear the second side the same way.
Adapted from Zacchary Bird via VegKit.
King OysterIngredients
Method
Separate the stems from the caps. Cut the stems into 2–3 cm rounds and score a diamond pattern on both faces. Finely chop the caps. Cook the barley in salted water or stock for 25 minutes, then drain. Fry the onion and garlic in 30 ml oil for 5 minutes until soft. Add the chopped caps and fry gently for 3 minutes without much colour, then salt. Add the wine, let it bubble, then the cream, and simmer gently. Meanwhile, heat 45 ml oil in a non-stick pan and fry the scallops for 3 minutes a side until golden. Salt them, add the butter and spoon it over as it foams. Stir the barley into the creamy mushrooms and cook for 5 more minutes. Season and serve in bowls with the scallops and crisp radicchio leaves.
Adapted from Kitchen Stories.
King OysterIngredients
Method
Trim the tops and bottoms off the mushrooms and cut each stem into 3–4 thick rounds. Bring the broth ingredients to the boil, lower to a simmer and poach the rounds for 10 minutes. Drain on kitchen paper. Heat a griddle pan and sear the rounds for 30 seconds, then turn them 90° for another 30 seconds to make crisscross marks. Flip and cook for 2 more minutes. In a frying pan, gently cook the shallot and garlic in the oil. Add the sage for 2 minutes to infuse, then lift it out. Turn up the heat, add the lemon juice (and butter, if using) and reduce by half. Spoon the sauce over the scallops and finish with parsley and lemon zest.
Adapted from Food Sorcery via Dunelm.
King OysterIngredients
Method
Mix the butter, garlic and parsley and set aside. Stir the hot water, 15 ml oil, kelp flakes, salt and garlic powder together in a shallow dish. Cut the cap and the tough base off each mushroom and slice the stem into 6 mm rounds. Score both sides in a crisscross pattern and leave in the marinade for 15 minutes to 3 hours. Don't leave them longer or they turn chewy. Drain and pat dry. Fry in 15 ml oil over a medium-high heat for 3–4 minutes per side. Turn off the heat, add the garlic butter and lemon juice and toss. Season and serve with pasta, risotto, rice or mash.
Adapted from The Hidden Veggies.
King OysterIngredients
Method
Slice the mushrooms into 6 mm rings. Heat a large dry frying pan over a high heat for 2 minutes, then add the rings with no fat at all. Shake the pan often (they'll squeak). Turn to medium-high and keep shaking until the mushrooms start to release their water. After a minute or two of sizzling, the sound changes as the water cooks off. That's the moment to add the butter and salt. Swirl to coat and cook over a medium heat until both sides are browned at the edges. Serve straight away.
Adapted from Hank Shaw, Hunter Angler Gardener Cook.
King OysterIngredients
Method
Cut the mushrooms lengthwise into 6 mm slices. Melt half the butter in a heavy frying pan over a medium heat. When it foams, add a single layer of mushrooms. Fry for 5–7 minutes until golden underneath, then turn. Add half the chopped chives and lightly brown the second side. Repeat with the rest of the butter and mushrooms. Turn the heat to low, swirl the cream around the pan to pick up the buttery juices, season and take off the heat. Arrange a few slices on each plate, top with a little salmon roe, drizzle with the cream and garnish with whole chives.
Adapted from The Globe and Mail.
King OysterIngredients
Method
Boil the pistachios in 480 ml water for 2 minutes, chill in iced water and rub off the skins. Bring 720 ml water, the mirin and dashi powder to the boil, add the pistachios and simmer for about an hour until very soft. Drain, keep 40 g aside for garnish and blend the rest with 120 ml water to a smooth, thick paste. Cut each radish into 6 wedges and toss with the sugar and salt until dissolved. Slice the mushrooms lengthwise into 6 mm slices, keeping the stems on. Fry in 5–6 batches in 15 ml oil each, seasoning as you go, for 2–4 minutes until golden at the edges. Return all the mushrooms to the pan with the butter and garlic. Add the vinegar and boil, stirring, until it has evaporated. Remove the garlic. Spread the purée on plates, top with mushrooms, add the radishes, then finish with greens, the reserved pistachios, sea salt and pistachio oil.
Adapted from PETA.
King OysterIngredients
Method
Mix all the slaw ingredients together and season. Peel the cucumbers into long ribbons. Halve the mushrooms lengthwise and score a cross into the cut sides. Heat the oil in a frying pan, sear the mushrooms on both sides, then lower the heat, cover and cook for 3 minutes more. Mix the glaze ingredients, pour into the pan, then take it off the heat straight away and toss the mushrooms to coat. Spread hummus on each plate, roll the cucumber ribbons into a ring and fill it with slaw. Add the mushrooms and scatter over hazelnuts.
Adapted from Sebastian Copien via BORA.
King OysterIngredients
Method
Mix the sauce ingredients together. Heat the oil and fry the garlic until fragrant. Add the mushrooms and fry until lightly browned at the edges. Add the chillies and stir-fry briefly. Pour in the sauce with the spring onion, let it thicken and take off the heat.
Adapted from Izzy Cooking.
King OysterIngredients
Method
Cut the mushrooms into 4 cm lengths and slice thinly lengthwise. Wash the rice several times until the water runs almost clear and drain well. Put it in a pot or rice cooker with the soy, mirin, sake, salt and enough dashi to make 400 ml liquid in total. Stir in the ginger and garlic and level the rice. Lay the mushrooms on top without stirring them in, cover and soak for 20–30 minutes. On the hob, bring to a full boil over a medium heat, then cook on low for 12–15 minutes. Take off the heat and steam, lid on, for 15 minutes. In a rice cooker, use the mixed-rice or normal setting and rest for 10 minutes. Top with half the butter and let it melt, then add the chives and salt flakes and gently fold everything together. Serve with the rest of the butter if you like.
The original uses a mix of mushrooms; all King Oyster works too.
Adapted from Namiko Hirasawa Chen, Just One Cookbook.
ChestnutIngredients
Method
Heat the oven to 175 °C. Toast the walnuts in a dry pan over a low-medium heat until fragrant, shaking often. Turn the heat to medium, add the butter, and once it stops foaming add the garlic and mushrooms. Fry until golden. Add most of the herbs (keep a little for garnish), the honey, cranberries, salt and pepper and cook for a minute. Put the cheese on a lined baking tray, remove the herb stalks and spoon the mixture on top. Bake for 8 minutes, garnish with the reserved herbs and serve with crackers.
Adapted from Zach Papaleoni (Spore to Fork) for North Spore.
ChestnutIngredients
Method
Put everything in a small pan and bring to a simmer. Simmer for 8 minutes, then spoon into a sterilised jar and rest the lid loosely on top. Leave at room temperature until cool, then close the lid and keep in the fridge.
This is a fridge pickle, not a shelf-stable preserve.
Adapted from Zach Papaleoni (Spore to Fork) for North Spore.
ChestnutIngredients
Method
Heat the oven to 220 °C. Toss the mushrooms with the garlic, 15 ml olive oil, salt and pepper. Roast for 10 minutes, toss, then roast for 10 more until crisp. Tip into a bowl with the balsamic, extra virgin olive oil and tomatoes. Toss and leave at room temperature for 30 minutes, then check the seasoning. Lift onto plates with a slotted spoon and top with the onion, torn mozzarella and basil.
Adapted from Zach Papaleoni (Spore to Fork) for North Spore.
ChestnutIngredients
Method
Heat a grill or barbecue to medium-high (charcoal is best). Toss the mushrooms with the melted butter, cinnamon, salt, sugar, nutmeg and pepper. Put them in a foil-lined grill basket and cook until they start to crisp without charring, adjusting the heat if needed. Add the rosemary towards the end. Lovely next to pork chops.
Adapted from Zach Papaleoni (Spore to Fork) for North Spore.
ChestnutIngredients
Method
Gently soften the shallot, carrot and celery in the oil until translucent. Add the butter and mushrooms, turn up to medium and stir often until golden. Lift out a few mushrooms for garnish. Stir in the flour and cook until it smells nutty, taking care not to burn it. Add the wine and scrape the pan. Stir in the stock and most of the thyme and bring to a simmer. Blend with a stick blender while slowly pouring in the cream. Season and serve topped with the reserved mushrooms and thyme.
Adapted from Zach Papaleoni (Spore to Fork) for North Spore.
ChestnutIngredients
Method
Beat the eggs with the crème fraîche. Heat a heavy non-stick pan over a medium-high heat, add the mushrooms and water and cook for 1–2 minutes until just starting to wilt. Add the butter and sauté until just tender. Turn the heat to medium, pour in the eggs and gently stir until just set. Scatter over the cheese, season, add the parsley and a dash of hot sauce if you like.
Adapted from Steamy Kitchen.
ChestnutIngredients
Method
Heat the oil in a large pan or casserole over a high heat. Add the shallots and garlic for about 30 seconds, then the carrots for a few minutes until slightly softened. Add both kinds of mushroom and cook for 2 minutes. Stir in the flour, pour in the wine and boil hard for a minute. Add the stock and tomato purée and cook over a medium-high heat until the sauce is thick and glossy and the mushrooms are cooked but not soft. Season, stir in most of the parsley and garnish with the rest. Serve with mash and green beans.
Adapted from Kate Ford, The Veg Space.
ChestnutIngredients
Method
Heat the oil in a large pot and cook the carrots, onion, garlic and mushrooms for 2–3 minutes. Add the stock, wine, bay and lentils, bring to the boil, then cover and simmer for 20 minutes. Add the amaranth and greens, cover and cook for another 20 minutes. If the lentils are soft, season and serve. If not, give them another 5–10 minutes.
Adapted from Valerie, Very Vegan Val.
ChestnutIngredients
Method
Heat the oven to 220 °C. Trim the stems to an even length and toss the mushrooms with the cooking oil, salt, garlic, thyme and pepper. Spread on a lined tray or cast-iron pan and roast for 20–25 minutes until lightly browned, turning the tray after 15 minutes. Meanwhile, char the shallot rounds in a dry pan, then tip into a bowl with the balsamic. Discard the thyme, add the mushrooms and olive oil to the shallots and leave to cool slightly. Season and serve warm or at room temperature.
A handful of walnuts makes a nice addition.
Adapted from Alan Bergo, Forager Chef.
ChestnutIngredients
Method
Trim off the tough base of the cluster and separate the mushrooms. Wipe them with a damp cloth rather than rinsing. Heat the butter and oil in a large frying pan over a medium-high heat. Add the mushrooms in a single layer and leave them untouched for 3–4 minutes to brown. Stir and cook for another 2–3 minutes until caramelised all over. Add the wine, if using, and let it bubble for a minute, scraping the pan. Stir in the garlic and thyme for a final minute, season and serve.
Adapted from Brita Britnell, Food with Feeling.
