Recipes
Cooking with cultivated mushrooms
Real recipes for the species in our strain library. Crab cakes from lion's mane, vegan scallops from king trumpet, mushroom bacon from pink oyster. Each entry pairs back to the strains you'd grow to make it. Cross-link with SavedRecipe for full meal-planning workflow.
Maitake Roasted with Brown Butter + Thyme
The mushroom that does the work. Just don't crowd the pan.
Maitake fruit bodies torn into rosettes, roasted hot in brown butter with thyme. The frilly edges crisp while the centers stay tender. This is the dish that justifies maitake's price tag — the texture variation across a single rosette (crisp / tender / buttery) is unique to this species.
Serves 4 · 12 min hands-on
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Chestnut Mushroom + Thyme Galette
Free-form butter pastry, rolled around earthy chestnut mushrooms with caramelized shallots.
A galette is the casual cousin of a tart — same pastry technique, no pan required, edges folded up over the filling rustic-style. The shape forgives uneven rolling, the bake is straightforward, and the flavor profile reads as more refined than the technique suggests. Chestnut mushrooms (Pholiota adiposa) are perfect for this format. Their dense meaty texture survives the bake without going soggy, their nutty character pairs naturally with thyme and caramelized shallot, and the caramel-brown caps photograph beautifully against pale pastry — important for a dish whose visual appeal is half the point. This is weekend cooking, not weeknight. The pastry needs a 30-minute rest in the fridge before rolling; the filling benefits from slow-caramelized shallots that take 25 minutes; the bake is another 35-40 minutes. Total elapsed time is around 2 hours, of which maybe 45 minutes is hands-on. Plan accordingly. The result is worth the time.
Serves 6 · 50 min hands-on
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Mushroom Pâté with Roasted Garlic
Velvet-textured spreadable pâté. Vegan-pivot in technique; rich enough to read as classical.
A good pâté trades on three things: the depth of the central protein, the fat that emulsifies the texture, and the brightness of the brandy or wine that cuts through the richness. This version uses a deeply-browned mushroom mixture as the protein, butter as the emulsifier (vegan version uses olive oil + cashew cream), and brandy + sherry vinegar to lift the finish. The technique borrows from classical liver pâté — slow caramelize the mushrooms past the water-release phase, deglaze with brandy, build a fond, blend until silken, season with care. The result is spreadable, velvety, with the same satisfying density as a duck-liver mousse but vegetable-forward. Serve on toasted baguette with cornichons and grain mustard; or on water crackers; or stirred into hot pasta as an instant umami sauce; or thinned with a splash of pasta water as a dip. It keeps 1 week refrigerated under a thin layer of olive oil; the oil layer creates an anaerobic seal that extends shelf life and adds a small finishing flavor.
Serves 12 · 35 min hands-on
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